130434 20240125162930.0 doi 10.1177/1082013218795803 sideral 108170 ART-2018-108170 eng Abenoza, M. Universidad de Zaragoza (orcid)0000-0003-0865-4159 Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life 2018 Bitterness 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. Access copy available to the general public Unrestricted info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 1.221 2018 FOOD SCIENCE & TECHNOLOGY 97 / 135 = 0.719 2018 Q3 T3 CHEMISTRY, APPLIED 46 / 70 = 0.657 2018 Q3 T2 0.546 2018 Chemical Engineering (miscellaneous) 2018 Q2 Industrial and Manufacturing Engineering 2018 Q2 Food Science 2018 Q2 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Raso, J. Universidad de Zaragoza (orcid)0000-0003-3957-9091 Oria, R. Universidad de Zaragoza (orcid)0000-0001-8836-1983 Sánchez-Gimeno, A.C. Universidad de Zaragoza (orcid)0000-0002-5086-7839 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 25, 1 (2018), 47-55 Food sci. technol. int. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 1082-0132 609270 http://zaguan.unizar.es/record/130434/files/texto_completo.pdf Postprint 587081 http://zaguan.unizar.es/record/130434/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:130434 articulos driver 2024-01-25-15:10:22 ARTICLE