doi:10.1002/ejlt.201500215engAbenoza, M.Raso, J.Oria, R.Sánchez-Gimeno, A. C.Debittering olive oil by liquid-liquid extraction: Kinetics and the effect on the quality of Arbequina olive oilART-2015-92650Bitter taste is a positive sensory attribute in olive oil. However, if the bitter taste is too strong, it may be perceived as a negative attribute for the consumers. The aim of this work was to design a liquid-liquid extraction using water as a solvent to decrease the total phenol content of Arbequina olive oil and as consequence its bitter taste. Different olive oil-to-water ratios were assayed and mixing was conducted by flowing nitrogen to avoid oxidation. After 15min, a constant total phenols concentration was reached in the olive oil independently of the olive oil-to-water ratios assayed. Lower percentage of olive oil in the mix was more efficient for phenol extraction. A mathematical equation was proposed to calculate the Arbequina olive oil-to-water ratio in the mix to remove a desired phenol percentage. After removing phenols, the obtained olive oil had a similar physico-chemical quality as untreated olive oil with a similar content of phenols.2015http://zaguan.unizar.es/record/13005810.1002/ejlt.201500215http://zaguan.unizar.es/record/130058oai:zaguan.unizar.es:130058EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 118, 8 (2015), 1243-1249All rights reservedhttp://www.europeana.eu/rights/rr-f/info:eu-repo/semantics/openAccess