Influence of the Fruit’s Ripeness on Virgin Olive Oil Quality

Franco, M. N.; Sánchez, Jacinto; Miguel, C. De; Martínez, Margarita Pérez; Martín‐Vertedor, Daniel

doi:10.5650/jos.ess14148

Cited by 13 publications

(31 citation statements)

References 19 publications

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“…[20][21][22][23][24][25] Moreover, as discussed above, differences in sensory score between commercial olive oils and laboratory scale ones are also expected, [6] mainly due to the effect of the type of processing on the content of minor components. In particular if not all of them are certified taste panels (by the Spanish government or the International Olive Council), which requires periodic interlaboratory tests to assure taste panel calibration and quality.…”

Section: Quality Characteristicsmentioning

confidence: 82%

Chemical and Sensory Characteristics of Extra Virgin Olive Oils Produced in Central Iberian Peninsula Under the Protected Designation of Origin Quality Scheme

Fregapane

Salvador

2018

Euro J Lipid Sci & Tech

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The chemical and sensory characteristics of the extra virgin olive oils (EVOO) produced in the Spanish regions of Castilla‐La Mancha and Extremadura according to the protected designation of origin (PDO) quality scheme of the European Union are reviewed. This zone is the second in importance in Spain after the southern region of Andalusia. A total PDO olive trees cultivated surface of 694 800 ha, almost one‐third of the total, and some 380 related oil mills are currently registered in Spain. Cornicabra and Picual EVOOs − related to Montes de Toledo, Campo de Montiel, and Calatrava PDOs − are those with the highest intensity of bitterness and pungency, sensory attributes directly related to their higher content in phenolic compounds (556 ± 214 and 605 ± 180 mg kg−1, respectively). On the contrary, Manzanilla cacereña and Cornezuelo oils − associated with Gata‐Hurdes and Aceites Monterrubio PDOs − show a lower score in these two positive attributes. Differences in the fatty acid profile and in certain sterols and triterpenic alcohols (mainly total content, campesterol, Δ5‐Avenasterol, stigmasterol, and erythrodiol and uvaol) may be useful, not without difficulties and in combination with other families of chemical compounds (e.g., individual phenolics and volatiles) to discriminate between olive oils obtained from different varieties or geographical areas. Practical Applications: It is relevant to gather and compare the chemical and sensory characteristics of the PDO EVOOs produced in the central Iberian Peninsula, the second main zone of economic importance in Spain. Indeed, providing clear information on olive oils linked to geographical origin is of interest to farmers and producers and furthermore enable consumers to make more informed purchasing choices. A critical review on published data is also useful to focus the design of future studies needed for achieving the full characterization of these EVOOs. The chemical and sensory characteristics of the extra virgin olive oils (EVOO) produced according to the protected designation of origin (PDO) quality scheme in the central Iberian Peninsula, the Spanish regions of Castilla‐La Mancha (4 PDOs), and Extremadura (2 PDOs) are reviewed. This geographical zone is the second in Spain regarding cultivated surface and oil production after the southern region of Andalusia.

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Section: Quality Characteristicsmentioning

confidence: 82%

Chemical and Sensory Characteristics of Extra Virgin Olive Oils Produced in Central Iberian Peninsula Under the Protected Designation of Origin Quality Scheme

Fregapane

Salvador

2018

Euro J Lipid Sci & Tech

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“…Bitterness intensities decrease as the maturation of olives advances. Jiménez et al [65] and Franco et al [66] reported that olive maturation has an impact on olive oil bitterness. e oils obtained from green olives were excessively bitter than oils of purple and black olives.…”

Section: Total Phenolic Content and Oil Bitterness Evaluationmentioning

confidence: 99%

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

ElQarnifa

Antari²,

Hafidi

2019

Journal of Food Quality

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This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.

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“…RI was determined according to a classification based on fruit colour of both the skin and pulp as described in "Método de Índice de Madurez" (Uceda & Frías, 1975). Olives were classified as green (G) when their RIs were lower than 2.0, medium (M) for values between 2.0 and 3.0, and ripe (R) for values above 3.0, as described by Franco et al (2015) The extraction conditions were as follows: the sieve size from the hammer mill was 5 mm and olives were crushed at 3000 rpm. Previous studies (Ellis, 2016) showed that Uruguayan olive pastes from the Arbequina variety have a moisture level higher than 50%, designating them as "difficult pastes" (Aguilera et al, 2010).…”

Section: Determination Of Olive Rimentioning

confidence: 99%

“…The chemical composition of EVOO is influenced by the olive cultivar, pedoclimatic conditions, geographical site, and ripeness stage. Several studies have shown that the choice of the optimal harvest period is essential for obtaining high-quality virgin olive oil (VOO) (Franco, Sá nchez, De Miguel, Martí nez & Martí n-Vertedor, 2015). During ripening, many metabolic processes occur which significantly affect the physical properties, chemical composition, and enzymatic activity of the fruit, which are reflected in the composition and quality of VOO (Lukić et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies in the Mediterranean region examined modification of the major and minor components in different oil varieties during the ripening process. For example, Franco et al (2015) evaluated the influence of ripening index (RI) on oil yield, olive moisture, fatty acids, and sensory attributes such as fruity, bitter, and pungent indices of seven varieties from the southwest of Spain, including Arbequina. Currently, Spain shows an increased RI of between 2 and 3 for Arbequina and Picual, indicating very good oil quality and high yield (Franco et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay

Ellis¹,

Gámbaro²

2018

JFR

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Since the year 2002, the Uruguayan oil-producing sector has been growing at a steady peace, utilizing over 10,000 seeded hectares across the country. The aim of this study was to characterise both the chemical and sensory properties of the extra virgin olive oil variety known as Arbequina through two consecutive harvests. The work was carried out using olives with three different ripening indices; the oil was extracted using an Abencor system. The moisture of the olive, yield extraction, and yield on both a dry and wet basis were determined. The obtained oils were characterized by determining the free acidity, main antioxidant compounds (polyphenols and tocopherols), composition of fatty acids, and sensory profiles. Olive moisture was over 57%, which led to production of pomaces characterized as “difficult pastes”, explaining the low yield obtained. The harvest year and ripening index affected different parameters such as Abencor yield and, on a dry basis, the free acidity, polyphenolic content, oleic acid, and linoleic acid contents and fruity, bitter, and pungent intensities. To determine the best time of harvest, it is important to consider the balance between yield (which is significantly greater in olives with a ripening index above 3) and oil quality, as a higher ripening index decreases positive sensory attributes such as pungency and bitterness intensities.

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Influence of the Fruit’s Ripeness on Virgin Olive Oil Quality

Cited by 13 publications

References 19 publications

Chemical and Sensory Characteristics of Extra Virgin Olive Oils Produced in Central Iberian Peninsula Under the Protected Designation of Origin Quality Scheme

Chemical and Sensory Characteristics of Extra Virgin Olive Oils Produced in Central Iberian Peninsula Under the Protected Designation of Origin Quality Scheme

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay

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