Reducing the Bitter Taste of Virgin Olive Oil Don Carlo by Microbial and Vegetable Enzymes Linked to the Colloidal Fraction
Bitter taste is a positive sensory attribute that correlates with the concentration of phenols in olive oil. However, excessive bitterness can be perceived by consumers as a negative attribute. The aim of this investigation was to improve the process of debittering Don Carlo extra virgin olive oil (...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
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| Series: | Colloids and Interfaces |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-5377/4/1/11 |