000130434 001__ 130434
000130434 005__ 20240125162930.0
000130434 0247_ $$2doi$$a10.1177/1082013218795803
000130434 0248_ $$2sideral$$a108170
000130434 037__ $$aART-2018-108170
000130434 041__ $$aeng
000130434 100__ $$0(orcid)0000-0003-0865-4159$$aAbenoza, M.$$uUniversidad de Zaragoza
000130434 245__ $$aModulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life
000130434 260__ $$c2018
000130434 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130434 5203_ $$aBitterness is a positive sensorial attribute of olive oil that mainly depends on phenol concentration. However, excessive bitterness may be unpleasant for consumers. The aim of this investigation was to evaluate if partitioning polyphenols between oil and water phases could modulate the bitterness of an Empeltre olive oil containing a phenolic concentration higher than the typical content for this olive oil variety. The linear relationship observed between the percentage of oil in the extraction system and the percentage of phenols removed from the oil permitted estimating the olive oil-to-water ratio required to reduce the concentration of phenols for a given value in order to modulate Empeltre olive oil bitterness. Olive oils after liquid–liquid extraction did not develop any negative sensory attributes, and their physicochemical parameters were not substantially affected. Liquid–liquid extraction using water as a solvent is a procedure capable of effectively reducing the total phenol compounds of Empeltre extra virgin olive oil and, as a consequence, of reducing its bitterness intensity without affecting the highest commercial category determined by the parameters legally established by European Community regulations just after extraction and during nine months of storage.
000130434 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000130434 590__ $$a1.221$$b2018
000130434 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b97 / 135 = 0.719$$c2018$$dQ3$$eT3
000130434 591__ $$aCHEMISTRY, APPLIED$$b46 / 70 = 0.657$$c2018$$dQ3$$eT2
000130434 592__ $$a0.546$$b2018
000130434 593__ $$aChemical Engineering (miscellaneous)$$c2018$$dQ2
000130434 593__ $$aIndustrial and Manufacturing Engineering$$c2018$$dQ2
000130434 593__ $$aFood Science$$c2018$$dQ2
000130434 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130434 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000130434 700__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza
000130434 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, A.C.$$uUniversidad de Zaragoza
000130434 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000130434 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130434 773__ $$g25, 1 (2018), 47-55$$pFood sci. technol. int.$$tFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL$$x1082-0132
000130434 8564_ $$s609270$$uhttps://zaguan.unizar.es/record/130434/files/texto_completo.pdf$$yPostprint
000130434 8564_ $$s587081$$uhttps://zaguan.unizar.es/record/130434/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130434 909CO $$ooai:zaguan.unizar.es:130434$$particulos$$pdriver
000130434 951__ $$a2024-01-25-15:10:22
000130434 980__ $$aARTICLE