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(Tarragona). Agusti.Romero@Irta.Es Caracterización químico-sensorial de los aceites vírgenes obtenidos en las cinco DOP de Cataluña A. Romero, J. Tous, I. Díaz IRTA-Mas de Bover. Ctra. Reus-El Morell, km. 3,8. E-43120 Constantí (Tarragona). [email protected] INTRODUCCIÓN y OBJETIVOS La estructuración del mercado de los aceites españoles con Denominación de Origen se está acercando a un punto de saturación, con una oferta a medio plazo de unas 36 denominaciones reconocidas o en trámite de reconocimiento. Aunque las expectativas comerciales de este tipo de aceites siguen siendo buenas, es evidente que la competencia será cada vez más importante. Ante esta situación, el conocimiento de los caracteres diferenciales de los aceites vírgenes pueden tener una gran importancia para establecer las estrategias comerciales idóneas para cada zona productora. Se presentan los principales atributos sensoriales y de composición química de los aceites vírgenes producidos en las cinco DOP catalanas METODOLOGÍA DOP Empordà Se han analizado aceites de 55 almazaras (14 de la DOP “Siurana” subzona DOP Garrigues “Camp”, 9 de la DOP “Siurana” subzona “Priorat”, 9 de la DOP “Oli de Terra DOP Siurana Alta”, 5 de la DOP “Oli del Baix Ebre-Montsià”, en Tarragona; 4 almazaras de DOP Baix Ebre-Montsià la DOP “Oli de l‟Empordà”, en Girona; y 10 de la DOP “Les Garrigues”, en DOP Terra Alta Lleida), durante el período 1994-2008 (Figura 1). En total, se han realizado 639 análisis químicos y 550 sensoriales (con el Figura 1.- Zona geográfica perteneciente a cada una Panel de Cata Oficial de Cataluña, aplicando la norma UE 2568/91en el de las cinco DOP de Cataluña. período 1994-2001 y la UE796/2002 posteriormente; para comparar los datos se han multiplicado por 2 los obtenidos según la norma 2568/91) DOP “Siurana” DOP “Les Garrigues” DOP “Oli de la Terra Alta” DOP “Oli de l’Empordà” DOP “Oli de Baix Ebre-Montsià” „Morrut‟ „Sevillenca‟ „Arbequina‟ „Arbequina‟ „Empeltre‟ „Argudell‟ „Farga‟ La DOP “Siurana” ocupa 23.000 ha en La DOP “Les Garrigues” en Lleida ocupa La DOP “Oli de la Terra Alta” en el La DOP “Oli de l‟Empordà” ocupa unas La DOP “Oli de Baix Ebre-Montsià” Tarragona y se basa en las variedades unas 20.000 ha y se basa en las interior de Tarragona ocupa unas 10.300 2.500 ha en Girona y se basa en las ocupa 48.000 ha del sur de Tarragona y „Arbequina‟ (90%), „Rojal‟ y „Morrut‟. El clima y variedades „Arbequina‟ (90%) y „Verdiell‟. ha y se basa en las variedades variedades „Argudell‟, „Curivell‟, „Llei de se basa en las variedades „Morrut‟, los suelos varían del litoral hasta el interior: Las condiciones edáficas y climáticas „Empeltre‟ (mayoritaria), „Arbequina‟, Cadaqués‟ y „Arbequina‟. El clima es „Sevillenca‟ y „Farga‟. El clima es son muy estresantes y favorecen la „Morrut‟ y „Farga‟. Con suelos pobres y Mediterráneo, con fuertes vientos en el Mediterráneo, húmedo y con fuertes “Subzona Camp” de baja altitud y cercana al acumulación de polifenoles que, junto a clima continental. Los contenidos en momento de la cosecha. El contenido en vientos en el momento de la cosecha. El mar, lo que favorece la formación de aceites un perfil de ácidos grasos más rico en ácido oleico y polifenoles son de tipo ácido oleico es bajo, mientras que el de contenido en ácido oleico es bajo, pobres en polifenoles y de mayor contenido en oleico, resultan en unos aceites de medio, así como su estabilidad (tabla 1). linolénico suele ser muy elevado; sin mientras que el de linoleico suele ser ácido linoleico, lo que se traduce en una baja buena estabilidad (tabla 1). A nivel A nivel sensorial presentan un frutado embargo, el nivel de polifenoles es elevado y el nivel de polifenoles es estabilidad (tabla 1). Los aceites presentan un sensorial presentan un frutado medio- medio de tipo maduro, equilibrado con el elevado, así como su estabilidad (tabla medio, con una baja estabilidad (tabla frutado medio-bajo con notas verdes y maduras alto de tipo verde, equilibrado con el nivel de picante y amargo, con una 1). A nivel sensorial presentan un 1). A nivel sensorial presentan un frutado y equilibrado con un picante medio-bajo y un nivel de picante y amargo, con una astringencia ligera y un dulzor medio- frutado medio de tipo verde, equilibrado medio, equilibrado con el nivel de amargo ligero; no presentan astringencia, pero astringencia ligera, pero evidente, y un alto. Los aromas secundarios se con el nivel de picante y amargo, con picante y amargo, con una astringencia sí un dulzor de tipo medio. Aunque suelen dulzor medio-bajo. Los aromas caracterizan por una clara connotación a una astringencia ligera y un dulzor muy ligera y un dulzor medio. Los presentar aromas secundarios herbáceos, su secundarios suelen ser de tipo herbáceo nueces. medio. Los aromas secundarios son aromas secundarios son usualmente de característica principal es un claro sabor y la sensación final en boca es complejos, combinando notas tipo herbáceo. almendrado. almendrada. herbáceas y de verduras. Frutado Frutado Frutado Frutado Frutado Manzana almendra herbáceo, nuez verduras, herbáceo Manzana almendrado Manzana Manzana herbáceos Manzana Perfil medio ofm Verde “Siurana- ofm Verde ofm Verde ofm Verde ofm Verde Camp” Dulce Amargo Dulce Amargo Dulce Amargo Dulce Amargo Dulce Amargo Astringente Picante Astringente Picante Astringente Picante Astringente Picante Astringente Picante “Subzona Montsant-Priorat”, de mayor altitud y con poca influencia marítima. El perfil de ácidos grasos es muy parecido a “Les Garrigues”, mientras que el contenido en polifenoles es Tabla 1.- Ácidos grasos mayoritarios, polifenoles totales, amargor y estabilidad Rancimat. Ordenados Verde PRIN2 (35%) PRIN2 (32 %) similar al de “Siurana-Camp”, lo que se traduce por el contenido en ácido oleico (medias 1994-2005). Separación de medias según test t (P=0,05) Frutado Manzana C16:0 Estabilidad en una estabilidad intermedia entre ambas C18:3 otros DOP C16:0 C16:1 C18:0 C18:1 C18:2 C18:3 Polifenoles Amargor Estabilidad C16:1 K225 zonas (tabla 1). A nivel sensorial presentan un Garrigues Polifenoles (%) (%) (%) (%) (%) (%) (ppm) (K ) (h 120ºC) Empordà 225 Siurana Camp frutado medio de tipo verde, equilibrado con el Astringente C18:1 Garrigues nivel de picante y amargo, con una astringencia PRIN1 (56%) Terra Alta PRIN1 (46%) Garrigues 13.3 b 1.27 c 1.86 b 72.3 a 9.6 d 0.75 c 286 b 0.238 b 8.56 a Baix Ebre-Montsià Siurana Camp ligera y un dulzor medio. Los aromas Siurana Priorat Siurana Priorat Empordà Picante secundarios suelen ser complejos, con notas Siurana Priorat 13.3 b 1.26 c 1.93 b 72.0 ab 10.0 d 0.57d 209 c 0.165 c 5.90 c ofm Amargo herbáceas y de verduras, manteniendo el sabor Terra Alta Baix Ebre Terra Alta 13.5 b 1.45 b 1.60 c 70.3 c 11.4 c 0.85 b 287 b 0.231 b 6.96 b -MontsiàC18:2 almendrado propio de la variedad. Dulce Frutado herbáceo, verduras Siurana Camp 15.0 a 2.04 a 1.64 c 67.9 d 11.8 c 0.72 c 144 c 0.139 c 4.45 d C18:0 Manzana almendrado Perfil medio Empordà 14.4 a 1.41 b 1.66 c 66.8 e 13.4 b 1.35 a 361 a 0.384 a 8.15 a Figura 2.- Análisis de componentes principales de las ofm Verde características medias sensoriales (izquierdda) y “Siurana- Baix Ebre-Montsià 12.3 c 0.87 d 2.38 a 66.8 e 16.1 a 0.82 b 275 b 0.211 b 6.05 c Priorat” químicas (derecha), de los aceites de las cinco DOP de Dulce Amargo Cataluña. Astringente Picante.
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