Modulation of bitterness and pungency in virgin olive oil from unripe "Picual" fruits

Abstract

Singular virgin olive oils (VOOs) come from unripe olives that show different characteristics affecting processing and oil sensory properties. This work is aimed to study the effect of olive paste malaxation conditions on phenolic fraction and intensities of bitter and pungent sensations in VOOs from unripe "Picual" olives. Experiments were carried out using "Picual" fruits harvested at early dates for three consecutive crop seasons. The malaxation conditions assayed using a factorial design were: time (60 and 90min), temperature (18, 30, and 40°C) and micronized talc addition (0 and 1%). The main factors affecting oil phenol content were the crop year, malaxation temperatures, and micronized talc addition whereas for malaxation time the effect was not significant. The high olive fruit moistures had a great importance in the oil phenol content and the related sensory parameters. Results indicated as for higher temperature the phenol content and bitterness K225 increased although its effect varied by crop year. Micronized natural talc addition increased the total phenol content and the K225 values. When intensities of pungency and bitterness of the oils were ranked by sensory analysis those obtained at lower temperature were classified as less bitter and pungent. Therefore for early harvesting dates the kneading conditions can be regulated to obtain VOOs with different sensory characteristics and phenol content. Practical applications: Effect of paste malaxation conditions on the virgin olive oil (VOO) bitterness, pungency, and phenolics has been studied for early harvested "Picual" fruit. Bitterness and pungency in "Picual" VOO could be modulated by regulating the malaxation temperature achieving the lower intensities at 18°C without micronized talc addition.