Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception

Polyphenol-related sensations (PRS) in extra virgin olive oil (EVOO), i.e. bitterness, pungency and astringency, are often identified by consumers as negative drivers of preference. A deep comprehension how these interact is a fundamental step to better understand consumers’ preferences toward EVOO. Perception PRS proved be variable on an individual basis, but studies that involve the EVOO matrix consider whole consumption experience lacking. Thus, purpose this study was explore variability perception evaluate impact perceptual flavor over time. For study, 11 Italian EVOOs were initially considered well representative expected terms tree cultivars areas production. Projective Mapping followed Ultra-Flash Profile used get six formed most diverse subset with respect PRS. panel 19 assessors (9 females) characterized for astringency through intensity evaluation water solutions five levels increasing concentration solute related specific PRS, independently each oral sensation. responses split into two groups, one higher level (HP-PRS) lower (LP-PRS). After training descriptors, both groups evaluated samples dynamically triplicate, using Temporal Check-All-That-Apply methodology. Differences confirmed shown Pungency major modulators temporal perception, whereas bitterness had negligible role. The findings contribution improve understanding dynamics provided insights may helpful promote sensory evaluation.