Polyphenols and Flavour

The paste contains 2-5% phenolic substances. A rate of 1-4% g / L leave with the plant liquids during oil extraction and at the end, a rate of 700-900 mg / L (ppm) remains in paste, depending of course on the accuracy of processing and storage conditions. The taste of extra virgin olive oil is ...

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The paste contains 2-5% phenolic substances. A rate of 1-4% g / L leave with the plant liquids during oil extraction and at the end, a rate of 700-900 mg / L (ppm) remains in paste, depending of course on the accuracy of processing and storage conditions. The taste of extra virgin olive oil is directly related to its content in phenols and its colour moves from yellow to bright green depending on the chlorophyll, that is, depending on how ripe or unripe the olive fruit was when the extra virgin olive oil was extracted.

The bitter taste is due to the polyphenol oleacein while the spicy one, to oleocanthal.

PHENOL CONCENTRATION FLAVOUR AND RELATION WITH CHARACTERISTICS

70- 250 ppm pleasantly sweet flavour and light fruity aroma

250- 350 ppm intensely fruity aroma with enough bitterness and spicy aftertaste

350- 450 ppm rousing fruity aroma, but quite tolerable bitter taste and intensely spicy aftertaste

450 ppm or more rousing fruity aroma, very bitter taste and intensely spicy aftertaste; destined for human consumption, these characteristics of extra virgin olive oil must be very carefully balanced, given especially the particularity of its bitterness

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