Figure 1
From: Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil
Chemical structures of endogenous compounds present in Extra-Virgin Olive Oil with their perceptual descriptors and the taste and sensory receptors by which the perceptions are mediated: oleocanthal (pungency in the throat, but not bitter), oleuropein (bitter, but not pungent), apigenin (bitter, but not pungent), and luteolin (bitter, but not pungent).
