Chemesthetic Perception in Extra Virgin Olive Oil and Olive Ripening Stage: A Sensory Perspective.

Sofia Panzani, Francesca Venturi, Isabella Taglieri, Giuseppe Ferroni, Chiara Sanmartin

Abstract readReview

In one paragraph

Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Nutritional Awareness of Extra Virgin Olive Oil: Empirical Evidence from Consumer Perceptions and Health Beliefs.Foods (Basel, Switzerland) · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Sofia PanzaniDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.ORCID 0009-0004-2588-1913

Francesca VenturiDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.ORCID 0000-0002-7844-3253

Isabella TaglieriDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.ORCID 0000-0001-6000-9371

Giuseppe FerroniDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.

Chiara SanmartinDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.ORCID 0000-0002-7559-1955

Funding

European Union Road Federation B53D23017860006

6 · The paper itself

Abstract

This review focuses on chemesthetic perception (i.e., pungency, tingling, and astringency) in extra virgin olive oil (EVOO), with particular attention to the sensory mechanisms underlying trigeminal stimulation elicited by phenolic secoiridoids, considering olive-fruit ripening as a key modulating factor. The chemesthetic profile represents one of the most distinctive sensory features of EVOO and is primarily associated with phenolic secoiridoids derivatives, formed through enzymatic transformations of ligstroside and oleuropein. Generally, a progressive decrease in chemesthetic potential is observed during ripening, due to the reductions in total phenols,

Indexed as

chemesthesisoleacinoleocanthalolive maturityphenolic compoundspungencysensory analysissensory perceptionTRP channels

Identifiers

PMID41683106

DOI10.3390/foods15030519

PMCPMC12896914

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.