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An experimental investigation was performed on blend extra virgin olive oils (EVOOs) from different cultivars and EVOO from different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola) with the aim to evaluate the possibility of estimating the perceived bitterness intensity by using chemical indices, such as the total phenol content and the compounds responsible for oil bitterness measured...
A method which can be used to estimate perceived astringency due to polyphenolic compounds is presented here. Thirty subjects were selected on the basis of them having similar salivary flows and they were trained to rate the perceived astringency of tannic acid and grape seed extract solutions. A scale of phenolic compound concentrations ranging from 0 to 3.2 g/L was selected in order to obtain an...
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