Polyphenol-related sensations (PRS) in extra virgin olive oil (EVOO), i.e. bitterness, pungency and astringency, are often identified by consumers as negative drivers of preference. A deep comprehension of how these sensations interact is a fundamental step to better understand consumers’ preferences toward EVOO. Perception of PRS proved to be variable on an individual basis, but studies that involve the EVOO matrix and that consider the whole consumption experience are lacking. Thus, the purpose of this study was to explore the variability in PRS perception in EVOO and to evaluate the impact of this perceptual variability on flavor perception over time. For this study, 11 Italian EVOOs were initially considered as well representative of the expected variability in terms of olive tree cultivars and areas of production. Projective Mapping followed by Ultra-Flash Profile were used to get the six EVOOs that formed the most diverse subset with respect to PRS. A panel of 19 assessors (9 females) was characterized for the perception of bitterness, astringency and pungency through intensity evaluation of water solutions with five levels of increasing concentration of the solute related to a specific PRS, independently for each oral sensation. PRS perception responses were used to split the panel into two groups, one with a higher level of perception to PRS (HP-PRS) and one with a lower level of perception to PRS (LP-PRS). After training on EVOO descriptors, both groups evaluated the samples dynamically and in triplicate, using Temporal Check-All-That-Apply methodology. Differences in PRS perception were confirmed in EVOO samples and were shown to impact flavor perception over time. Pungency and astringency were the major modulators of the temporal flavor perception, whereas bitterness had a negligible role. The findings in this study are a contribution to improve the understanding of dynamics of perception in EVOO and provided insights that may be helpful to promote EVOO sensory evaluation.

Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception / Cliceri, D.; Aprea, E.; Menghi, L.; Endrizzi, I.; Gasperi, F.. - In: FOOD QUALITY AND PREFERENCE. - ISSN 0950-3293. - 93:(2021), pp. 104249.1-104249.10. [10.1016/j.foodqual.2021.104249]

Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception

Cliceri, D.;Aprea, E.;Menghi, L.;Endrizzi, I.;Gasperi, F.
2021

Abstract

Polyphenol-related sensations (PRS) in extra virgin olive oil (EVOO), i.e. bitterness, pungency and astringency, are often identified by consumers as negative drivers of preference. A deep comprehension of how these sensations interact is a fundamental step to better understand consumers’ preferences toward EVOO. Perception of PRS proved to be variable on an individual basis, but studies that involve the EVOO matrix and that consider the whole consumption experience are lacking. Thus, the purpose of this study was to explore the variability in PRS perception in EVOO and to evaluate the impact of this perceptual variability on flavor perception over time. For this study, 11 Italian EVOOs were initially considered as well representative of the expected variability in terms of olive tree cultivars and areas of production. Projective Mapping followed by Ultra-Flash Profile were used to get the six EVOOs that formed the most diverse subset with respect to PRS. A panel of 19 assessors (9 females) was characterized for the perception of bitterness, astringency and pungency through intensity evaluation of water solutions with five levels of increasing concentration of the solute related to a specific PRS, independently for each oral sensation. PRS perception responses were used to split the panel into two groups, one with a higher level of perception to PRS (HP-PRS) and one with a lower level of perception to PRS (LP-PRS). After training on EVOO descriptors, both groups evaluated the samples dynamically and in triplicate, using Temporal Check-All-That-Apply methodology. Differences in PRS perception were confirmed in EVOO samples and were shown to impact flavor perception over time. Pungency and astringency were the major modulators of the temporal flavor perception, whereas bitterness had a negligible role. The findings in this study are a contribution to improve the understanding of dynamics of perception in EVOO and provided insights that may be helpful to promote EVOO sensory evaluation.
Cliceri, D.; Aprea, E.; Menghi, L.; Endrizzi, I.; Gasperi, F.
Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception / Cliceri, D.; Aprea, E.; Menghi, L.; Endrizzi, I.; Gasperi, F.. - In: FOOD QUALITY AND PREFERENCE. - ISSN 0950-3293. - 93:(2021), pp. 104249.1-104249.10. [10.1016/j.foodqual.2021.104249]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11572/300343
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