Skip to Main Content
Skip Nav Destination

The bottom line for olive oil is how it tastes. We present an overview of the tasting process and explain how the human sensory apparatus interacts with the chemicals in the oil. Phenolic compounds that give rise to the bitterness and the oleocanthol that gives rise to the “burn” are featured here.

You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
Don't already have an account? Register
Close Modal

or Create an Account

Close Modal
Close Modal