olive leaf extract
seasoning / seasoning-olive-leaf-extract
オリーブ葉抽出物
Olive leaf extract is a food-research extract containing olive-leaf polyphenols. It shows strong bitterness and has been tested for masking in food.
On this page (8 sections)
Reading the bitterness
Olive-leaf extract is a food-research ingredient containing polyphenols such as oleuropein and hydroxytyrosol. It was confirmed to have strong bitterness in a sensory test where it was added to a fruit smoothie. Measurements of the detection and recognition thresholds by a trained panel of 11 showed that it produces bitterness even at low concentrations (the values appear in the measured-values table below).
The same study compared ways to suppress this bitterness. At high addition levels, both sucrose and cyclamate reduced it, whereas sodium chloride showed no effective masking effect. The study therefore offers material for considering suppression in mixtures by addressing both the extract's strong bitterness and differences in how sweet-tasting masking agents work against it.
The extract's polyphenols are treated as a mixture that includes oleuropein and hydroxytyrosol, and the amount added is expressed as total polyphenols rather than individual compounds. Thus, the contribution of each compound to bitterness or masking has not been separated, and results for the extract do not directly describe the taste of eating a single raw leaf as it is.
Sources for this overview
Checked for this overview: Checked measurement of the detection and recognition thresholds. / Checked the result that only sweet-tasting agents were effective. / Checked the limitation that quantities are expressed as total polyphenols.
Follow the connections
olive leaf extract →contains→ olive leaf polyphenols
Measured values (2)
| Kind | Compound | Target | Value | Conditions | Source |
|---|---|---|---|---|---|
| human detection threshold | olive leaf polyphenols | olive leaf extract | 5.78 mg/100 g | Fruit smoothie. (Detection threshold from a trained panel of 11.) | Kranz Peter, 2010 |
| human recognition threshold | olive leaf polyphenols | olive leaf extract | 8.05 mg/100 g | Fruit smoothie. (Bitterness recognition threshold from a trained panel of 11.) | Kranz Peter, 2010 |
Values are the reported values of each source (with units and conditions). Thresholds and EC50 depend on the panel and method; they are not single true values.
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: A sensory-threshold study of a smoothie fortified with olive-leaf extract.
Note: Thresholds are reported for total extract polyphenols, not individual compounds.
Show data
seasoning-olive-leaf-extract —contains→ compound-class-olive-leaf-polyphenolsSensory (2)
Scope: Extract added to a fruit smoothie, evaluated by an 11-member trained panel
Note: A result for the extract; it does not directly transfer to the taste of a single raw leaf.
Show data
seasoning-olive-leaf-extract —has_sensory_attribute→ "strong bitterness"Scope: Comparison in an olive-leaf-extract-fortified smoothie
Note: Sodium chloride showed no effective masking. A result at specific concentrations.
Show data
seasoning-olive-leaf-extract —has_perceived_bitterness_suppressed_by→ "sucrose and cyclamate"