Polyphenols in Olive Oil: The Importance of Phenolic Compounds in the Chemical Composition of Olive Oil

Publisher Summary Virgin olive oil (VOO) is a natural fruit juice obtained directly from olives without any further refining process. Its flavor is characteristic and is markedly different from those of other edible fats and oils. The combined effects of taste, odor (directly via the nose or indirectly through the retronasal path via the mouth) and chemical responses (pungency, astringency, metallic, cooling, or burning) give rise to the sensation generally perceived as “flavor.” Virgin olive oil, when extracted from fresh and healthy olives (Olea europaea L.) and properly processed and stored, is characterized by a unique, highly appreciated combination of aroma and taste. The sensory aspect, due to the use of VOO as a seasoning in both cooked and raw foods, has great repercussions on its acceptability. Thus, since sensory quality plays an important role in directing the preference of consumers, many attempts have been made to clarify the relationships between the sensory attributes in a VOO as perceived by assessors and its volatile and phenolic profiles, which are responsible for aroma and taste respectively. The bitterness and pungency perceived by taste are positive attributes for a VOO. These two sensory characteristics are closely connected by the qualitative–quantitative phenolic profile of the product.