In order to evaluate the bitter taste in EVOO have proposed a simple
analytical method based on the extraction of the bitter compounds
measured by spectrophotometric determination at 225 nm, reporting
a good correlation with the bitter taste evaluated by sensory
analysis. Moreover have proposed an easy
method to estimate the oil bitterness intensity without any sensory
evaluation by measuring the total phenol content. However, in both
cases, either by using the total phenols or the
bitter compounds measured at 225 nm a predictive model has not been validated with unknown
oil samples. In addition, both and used a five-point structured scale for oil sensory
evaluation; the use of this procedure only allows discrimination
between oils markedly different in terms of bitterness intensity.