The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.
Sensory Properties of Virgin Olive Oil Polyphenols: Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency
Abstract
Polyphenols are an important functional minor component of virgin olive oils that are responsible for the key sensory characteristics of bitterness, pungency, and astringency. Polyphenols were isolated from virgin olive oils by using liquid/liquid extraction and then separated by using reverse phase HPLC followed by fraction collection. The sensory qualities of the isolated polyphenols were evaluated, and almost all fractions containing polyphenols were described as bitter and astringent. However, the fraction containing deacetoxy-ligstroside aglycon produced a strong burning pungent sensation at the back of the throat. In contrast, the fraction containing the analogous deacetoxy-oleuropein aglycon, at an equivalent concentration, produced only a slight burning/numbing sensation, which was perceived more on the tongue. No other polyphenol fractions from the analyzed oils produced the intense burning sensation; thus, deacetoxy-ligstroside aglycon is the polyphenol responsible for the majority of the burning pungent sensation found in pungent extra virgin olive oils.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
Baldioli, M., Servili, M., Perretti, G., & Montedoro, G. F. (1996) · Journal of the American Oil Chemists' Society · doi:10.1007/bf02523530 · Cited by 522
Montedoro, G., Servili, M., Baldioli, M., Selvaggini, R., Miniati, E., & Macchioni, A. (1993) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00035a076 · Cited by 471
Oleuropein and related compounds
Soler-Rivas, C., Esp�n, J. C., & Wichers, H. J. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(20000515)80:7<1013::aid-jsfa571>3.0.co;2-c · Cited by 412
Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil
Petroni, A., Blasevich, M., Salami, M., Papini, N., Montedoro, G. F., & Galli, C. (1995) · Thrombosis Research · doi:10.1016/0049-3848(95)00043-7 · Cited by 363
Phenolic Compounds in Spanish Olive Oils
Brenes, M., García, A., García, P., Rios, J. J., & Garrido, A. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990009o · Cited by 361
Phenolic compounds of virgin olive oil: influence of paste preparation techniques
Caponio, F., Alloggio, V., & Gomes, T. (1999) · Food Chemistry · doi:10.1016/s0308-8146(98)00146-0 · Cited by 309
Obanda, M. A., Owuor, P. O., & Taylor, S. (1997) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(199706)74:2<169::aid-jsfa784>3.0.co;2-2 · Cited by 285
Tovar, M. J., Motilva, M. J., & Romero, M. P. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0102416 · Cited by 236
Pirisi, F. M., Cabras, P., Cao, C. F., Migliorini, M., & Muggelli, M. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf991137f · Cited by 225
Briante, R., Cara, F. L., Tonziello, M. P., Febbraio, F., & Nucci, R. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf001342r · Cited by 94
Supplementation of Plasma with Olive Oil Phenols and Extracts: Influence on LDL Oxidation
Leenen, R., Roodenburg, A. J. C., Vissers, M. N., Schuurbiers, J. A. E., van Putte, K. P. A. M., Wiseman, S. A., & van de Put, F. H. M. M. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010968u · Cited by 82
Monti, S. M., Ritieni, A., Sacchi, R., Skog, K. I., Borgen, E., & Fogliano, V. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010240d · Cited by 81
Vissers, M. N., Zock, P. L., Leenen, R., Roodenburg, A. J. C., van Putte, K. P. A. M., & Katan, M. (2001) · Free Radical Research · doi:10.1080/10715760100301621 · Cited by 40
Cited by
Ibuprofen-like activity in extra-virgin olive oil
Beauchamp, G. K., Keast, R. S. J., Morel, D., Lin, J., Pika, J., Han, Q., Lee, C.-H., Smith, A. B., & Breslin, P. A. S. (2005) · Nature · doi:10.1038/437045a · Cited by 885
Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gómez-Caravaca, A. M., Segura-Carretero, A., Fernández-Gutiérrez, A., & Lercker, G. (2007) · Molecules · doi:10.3390/12081679 · Cited by 784
Servili, M., Esposto, S., Fabiani, R., Urbani, S., Taticchi, A., Mariucci, F., Selvaggini, R., & Montedoro, G. F. (2009) · Inflammopharmacology · doi:10.1007/s10787-008-8014-y · Cited by 414
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
Servili, M., Sordini, B., Esposto, S., Urbani, S., Veneziani, G., Di Maio, I., Selvaggini, R., & Taticchi, A. (2013) · Antioxidants · doi:10.3390/antiox3010001 · Cited by 324
Parkinson, L., & Keast, R. (2014) · International Journal of Molecular Sciences · doi:10.3390/ijms150712323 · Cited by 156
Metadata
- Authors
- Andrewes, P., Busch, J. L. H. C., de Joode, T., Groenewegen, A., & Alexandre, H.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-01-25
- Volume
- 51
- Issue
- 5
- Pages
- 1415-1420
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2075938485
- Cited by
- 326
- References
- 13
- FWCI
- 6.34
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
