Direct Automatic Determination of Bitterness and Total Phenolic Compounds in Virgin Olive Oil Using a pH-Based Flow-Injection Analysis System

Flavor and taste are sensorial attributes of virgin olive oil (VOO) highly appreciated by consumers. Among the organoleptic properties of VOO, bitterness is related to the natural phenolic compounds present in the oil. Sensorial analysis is the official method to evaluate VOO flavor and bitterness,...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-05, Vol.55 (10), p.3863-3868
Main Authors: Garcia-Mesa, José A., Mateos, Raquel
Format: Article
Language:English
Subjects:
acidity
alkalinity
Autoanalysis
automation
Biological and medical sciences
bitterness
Fat industries
Flavonoids - analysis
flow injection analysis
Flow Injection Analysis - methods
food analysis
Food industries
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Olive Oil
phenolic compounds
Phenols - analysis
Plant Oils - chemistry
Polyphenols
Reproducibility of Results
spectrophotometers
spectroscopy
Taste
virgin olive oil
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Flavor and taste are sensorial attributes of virgin olive oil (VOO) highly appreciated by consumers. Among the organoleptic properties of VOO, bitterness is related to the natural phenolic compounds present in the oil. Sensorial analysis is the official method to evaluate VOO flavor and bitterness, which requires highly specialized experts. Alternatively, methods based on physicochemical determinations could be useful for the industry. The present work presents a flow-injection analysis system for the direct automatic determination of bitterness and total phenolic compounds in VOO without prior isolation, based on the spectral shift undergone by phenolic compounds upon pH variation. This system enables a complete automation of the process, including dilution of the sample and its sequential injection into buffer solutions of acidic and alkaline pH. The variation of the absorbance at 274 nm showed a high correlation with bitterness and the total phenolic content of VOO, due to the close relationship between these two parameters. Thus, the proposed method determines the bitterness and phenolic compounds, with results similar to those from reference methods (relative errors ranging from 1% to 8% for bitterness and from 2% and 7% for phenolic compounds). The precision evaluated at two levels of both parameters ranged between 0.6% and 1.5% for bitterness and between 0.7% and 2.6% for phenolic compounds. Keywords: FIA; bitterness; phenolic compounds; virgin olive oil; spectrophotometric determination; pH
ISSN:0021-8561
1520-5118
DOI:10.1021/jf070235v