25398
An experimental investigation was performed on blend extra virgin olive oils ( EVOOs ) from different cultivars and EVOO from different olive monovarieties ( Coratina , Leccino , Maiatica , Ogliarola ) with the aim to evaluate the possibility of estimating the perceived bitterness intensity by using chemical indices , such as the total phenol content and the compounds responsible for oil bitterness measured spectrophotometrically at 225nm ( K225 value ) , as bitterness predictors in different EVOO .
 Chemical: phenol
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: phenol