Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage

A mapping of the sensory characteristics of bitterness and pungency and phenol composition of monovarietal virgin olive oils in relation to storage conditions (time and temperature), was undertaken. The two sensory qualities were evaluated by static (descriptive intensity) and dynamic (time–intensity) evaluation methods, to get information on the duration of bitter and pungent sensations and on the intensity variation over the time of duration of the two sensations. Relationships between bitter or pungent sensations and phenolic compounds were measured. Only oleopeurin and ligstroside derivatives were good predictors of two sensations of taste and mouthfeel. Particularly, 4-(acetoxyethyl)-1,2-dihydroxybenzene (3,4 DHPEA-AC) and dialdehydic form of decarboxymethylelenolic acid linked to hydroxytyrosol (3,4 DHPEA-EDA) were good predictors of bitterness and pungency (static and dynamic analysis) under the storage conditions (10 and 28 °C). For the higher of the two temperatures only, the dialdehydic form of decarboxymethylelenolic acid linked to tyrosol (p-HPEA-EDA), for pungency, and oleuropein aglycone (p-HPEA-EA), for bitterness and pungency, had relevant predictor power.