Chemesthetic Perception in Extra Virgin Olive Oil and Olive Ripening Stage: A Sensory Perspective

This review focuses on chemesthetic perception (i.e., pungency, tingling, and astringency) in extra virgin olive oil (EVOO), with particular attention to the sensory mechanisms underlying trigeminal stimulation elicited by phenolic secoiridoids, considering olive-fruit ripening as a key modulating factor. The chemesthetic profile represents one of the most distinctive sensory features of EVOO and is primarily associated with phenolic secoiridoids derivatives, formed through enzymatic transformations of ligstroside and oleuropein. Generally, a progressive decrease in chemesthetic potential is observed during ripening, due to the reductions in total phenols, o-diphenols, and secoiridoids. Among these compounds, secoiridoid derivatives, most notably oleocanthal and oleacin, elicit chemesthetic sensations and represent some of the most biologically active EVOO phenolic constituents. In this context, chemesthetic perception may work as a sensory marker of phenolic richness and nutraceutical value, linking sensory science with olive ripening and informed consumer choice. Moreover, integrating chemesthetic mechanisms with phenolic chemistry, olive ripening physiology, and sensory methodology allows for a more comprehensive interpretation of EVOO quality beyond commercial classifications. Future studies combining chemical profiling, dynamic sensory methods, and consumer-focused research will be essential to refine quality-assessment tools and promote a deeper appreciation of the sensory diversity and functional value of high-quality EVOOs.