Geographical Differentiation of Greek Extra Virgin Olive Oil from Late‐Harvested Koroneiki Cultivar Fruits

Abstract

Seventy‐four monovarietal olive oil samples belonging to the Koroneiki cultivar were collected from four selected olive oil‐producing regions of Greece (Messinia, Lakonia, Irakleio and Etoloakarnania), during two harvesting periods (2012/2013 and 2013/2014) at the stage of full maturation (maturation index 5–6). Determination of volatile compounds (VC), fatty acid (FA) composition, total phenolic content (TPC) and color parameters was carried out in an effort to classify Koroneiki olive oil samples according to geographical origin, while conventional quality parameters (CQP) were used to characterize the samples. The analytical data were then subjected to statistical analysis using multivariate analysis of variance (MANOVA) and linear discriminant analysis (LDA). The results showed a correct classification rate of 79.7% based on VC analysis, 81.1% based on the combination of VC analysis and FA composition, and 87.8% based on the combination of VC analysis and color parameters.

Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS

“…During storage, hexanal, initially present in fresh oil, can be depleted as well, but further, hexanal can be produced from secondary oxidation from hydroperoxydes . Most of the studies, when indicated, measured volatile compounds few days after the production directly or after storage between 4 and −20°C until analysis . Our samples were measured after 3 months of storage, protected from the light, at 12°C that is the typical time occurring between production and commercialisation.…”

“…20 Most of the studies, when indicated, measured volatile compounds few days after the production directly or after storage between 4 and −20°C until analysis. 16,19,[21][22][23][24][25] Our samples were measured after 3 months of storage, protected from the light, at 12°C that is the typical time occurring between production and commercialisation. Hexanal has been reported to be negatively correlated with leaf and lawn attributes other than to flower and tomato attributes while was positively correlated to almond attribute and, in combination with (Z)-3-hexenyl acetate, to banana odour.…”

Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

“…Thus, for samples produced in Crete the concentration of 18:1 has been reported to be in the range 71.6-79.9%, that of 16:0 from 10.4 to 13% and of 18:2 within 5.0 to 9.8% (n ¼ 53, [38] n ¼ 4, [39] n ¼ 3, [40] n ¼ 16 [41] ). These were 0.1, below the legal limit ( 0.2).…”

“…These were 0.1, below the legal limit ( 0.2). The content of 18:1, 16:0, and 18:2 of VOOs from cv Koroneiki deriving from Peloponnese, mostly from Messinia, ranged from 66.8 to 78.3, 9.77 to 19.4, and 5.6 to 8.8%, respectively (n ¼ 49 [41] , n ¼ 32, [42] n ¼ 12, [43] n ¼ 8, [44] n ¼ 40 [45] ). Nevertheless, limited were also the measurements for trilinolein content since only for "Messara" and "Peza Irakliou Kritis" the corresponding levels have been determined (0.11 and 0.136, respectively).…”

“…The estimated levels in one of the 2-year study were more than 400 mg GA kg À1 oil regardless of the irrigation regime (403.6 and 479.1 mg kg À1 , respectively). Kosma et al [41] Regarding the TPC observed for Koroneiki VOOs from cultivation in other countries, data are available for diverse geographical areas from the two hemispheres, that is, Italy, Tunisia, Morroco, Iran, and Brazil. In 2011 Anastasopoulos et al [42] examining oils from fields in Messinia, following conventional and organic farming for three different sampling periods and two harvesting years (2000 and 2004) (n ¼ 4 Â 3 Â 2) found an average value of 255 mg CA kg À1 for conventional farming and %311 mg CA kg À1 for organic.…”