26 Aug Olive Oil Times: Certain Food Proteins Reduce Bitterness and Pungency of EVOO
Posted at 10:46h in Media Mentions
From Australia to Uruguay and California to Turkey, producers tell Olive Oil Times reporters that potential customers are sometimes put off by the bitterness and pungency of robust extra virgin olive oils.
These sensations come from the polyphenols found in extra virgin olive oil, notably oleocanthal. Polyphenols are powerful antioxidants and are responsible for many of the product’s health benefits.
Now, a team of researchers from the Monell Chemical Senses Center, where oleocanthal was first identified, have set out to study the relationship between taste perceptions and polyphenols more closely.