Sensory Variations in Olive Oils from the Arbequina Variety Elaborated with Changes in Fruit Selection and Process

Santos, Amanda Neris dos; Silva, Luiz Fernando de Oliveira da; Fante, Camila Argenta

doi:10.1007/s12161-021-01997-3

Cited by 2 publications

(1 citation statement)

References 25 publications

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“…The results obtained support the idea that the sensory expression of virgin oils is mainly influenced by two factors: the type of variety, whose particular genetics control both its phenolic composition and the formation of volatile compounds [22], and the level of ripening of the fruit, which also determines the content of these molecules [23]. Other factors associated with the characteristic of each season, such as olive bearing or the volume of raining, could also condition the sensory quality of the virgin oils [24].…”

Section: Oil Analysissupporting

confidence: 77%

Olive Oil Quality of Cultivars Cultivated in Super-High-Density Orchard under Cold Weather Conditions

2023

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In this work, the quality parameters of the oils of seven different varieties of olives (Olea europaea cvs, “Arbequina”, “Arbosana”, “Cobrançosa”, “Cornicabra”, “Koroneiki”, “Cacereña”, and “Chiquitita”) grown in hedgerow under cold conditions during three consecutive seasons were analyzed in order to evaluate their adaptation to this growing system. For this purpose, virgin olive oils (VOOs) were extracted, and, in addition to evaluating the indices of hydrolytic, oxidative, and sensory deterioration of the oils, their content in photosynthetic pigments and their composition in fatty acids and phenolic compounds were determined. The correlation between oxidative stability and the parameters evaluated has been studied, with the highest correlation coefficients found for the ratio MUFA/PUFA (0.871) and the content of secoiridoid phenolic compounds (0.816). Furthermore, principal component analysis was performed with the phenolic composition data from each season, which demonstrated the major influence of genetic factors in the phenolic composition of VOO. None of the VOOs presented hydrolytic, oxidative, or sensory deterioration, so all of them remained in the “extra” category. However, it should be noted that the mean ultraviolet absorbance values were significantly higher in “Cornicabra” and significantly lower in “Cacereña” oils. In spite of this, the oxidative stability was significantly higher in “Cornicabra” oils (125 h), which also had the highest mean phenolic content (1035 mg kg−1 oil), while the lowest phenolic content values were found in “Arbequina” and “Chiquitita” (58 and 52 h, respectively).

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Section: Oil Analysissupporting

confidence: 77%