ArticleScientific reports2021
Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 21 citations in OpenAlex.
- Chemesthetic Perception in Extra Virgin Olive Oil and Olive Ripening Stage: A Sensory Perspective.Foods (Basel, Switzerland) · 2026Review
- Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage Using Liquid Chromatography Coupled with Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Oleocanthal as a Multifunctional Anti-Cancer Agent: Mechanistic Insights, Advanced Delivery Strategies, and Synergies for Precision Oncology.International journal of molecular sciences · 2025Review
- The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium.Molecules (Basel, Switzerland) · 2025Article
- Oleocanthal and Oleacein from Privet Leaves: An Alternative Source for High-Value Extra Virgin Olive Oil Bioactives.International journal of molecular sciences · 2024Article
- Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics.Foods (Basel, Switzerland) · 2024Article
- Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu.Food technology and biotechnology · 2024Article
- Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update.Nutrients · 2022Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both specific pungency in the throat and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, specifically from egg yolks and whey, when added to pungent and bitter EVOOs, reduce or even eliminate both the throat pungency and bitterness. The sensory loss is proportional to the food protein additions. Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. This sensory reduction might also indicate interaction between the proteins and the phenolic compounds, which, if confirmed, would raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods.
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