2641 2,3 livicoltura e l’Industria Olearia, sede 2010 Society of Chemical Industry , Istituto di Biometeorologia, c a ars (, Carolea, Coratina, Frantoio, Itrana, Leccino, 2010 Published online in Wiley Online Library: 24 August 2010 Agenzia Servizi SettoreAncona, Agroalimentare Italy delle Marche, Via Alpi 21CRA, I-60131 Istituto Centrodistaccata di di Spoleto, Ricerca Via Nursina per 2, I-06049 l’O Spoleto, Perugia, Italy Correspondence to: Annalisa Rotondi Consiglio Nazionale delle Ricerche,E-mail: [email protected] Via Gobetti 101, I-40129 Bologna, Italy. Istituto di Biometeorologia, Consiglio Nazionale delle Ricerche, ViaI-40129 Gobetti Bologna, 101, Italy In Italy the market of monovarietal and organic oils is increasing esented at the Italian National Review of Monovarietal ∗ c a b prevalent effect of the cultivar on the sensory profile was also The knowledge and themonovarietal increase EVOOs in will the characteristics alsowhere of improve these Italian the knowledge oilsin of are tourism, areas produced, aIn very with Italy, important a avirgin new sector consequent regulation and for increase was the extra-virgin recently Italian introduced olive economy. compelling oil producers to indicate the thanks to theattention presence to the of pleasurable aspect consumers as well who as the are health aspect. paying greater EVOOs. The studies of the quality ofvalue monovarietal of oils the increase the product and,of at their the nutritional same and time, organoleptic inform value. the consumer were statistically analysed by a complete factorial design by nd crop year and their interaction were highly significant. The able effects involved in the oil production process. Knowledge ; cultivar; chemical and sensory identity; statistical analyses Massimiliano Magli b Olea europaea c Barbara Alfei, ∗ a which are still increasing, guarantees the 1 : 2641–2648 www.soci.org 90 2010; monovarietal in extra virgin olive oils;

2010 Society of Chemical Industry The richness of Italian autochthonous olive germplasm, repre- Since the chemical and sensory characters of extra-virgin olive Several typical Italian EVOOs have received a European c J Sci Food Agric INTRODUCTION The safeguarding of Italian autochtonous olive cultivars represents an importantdemonstrated aim by the which continuousoils increase each participating of in monovarietal region olive theolive oils Italian organised is in National Marche Region. Review Between 2005 pursuing. and ofolive 2008, 986 Monovarietal oil This samples originatingItalian is from 117 regions, varieties have and reachedServizi 18 the different Settore Review organised AgroalimentareCentro by delle Agenzia di Marche Ricercadistaccata (ASSAM), di per Spoleto Istituto (CRA- l’Olivicoltura OLI) and Il e Sole24ore-Business Media. l’Industria Olearia,sented by 822 sede cultivars, BACKGROUND: Commercial virgin olive oils belonging to the cultiv Abstract Moraiolo, Peranzana, Piantone di Mogliano andoils Ravece) (Rassegna most Nazionale repr Italiana degliof oli the Monovarietali) crop were considered. year Theprincipal as components evaluation well analysis of and as the by their linear influence discriminant of interaction analysis. the on cultivar oil and RESULTS: composition In fatty acids composition,statistical the analysis effect showed of that thebitter cultivar the and a sensory pungent) were attributes strongly (olive influenced bydemonstrated fruity, the by grassy, cultivar. the The fresh low or almond, absent artichoke, level of tomato, significance aromatic observed herbs, inCONCLUSION: the crop The year. construction ofolimonovarietali.it, has a contributed databank to the based reduction on of the a vari large number of samples, which is available at URL http://www. monovarietal extra-virgin olive oils Annalisa Rotondi, and Giorgio Pannelli on chemical and sensory profiles of Italian (wileyonlinelibrary.com) DOI 10.1002/jsfa.4133 Influence of genetic matrix and crop year of the chemical and sensorygiving profiles greater of guarantees about the their Italian origin. monovarietal olive oils could start a certification process of these oils,Keywords: thus Research Article Received: 5 May 2010 Revised: 8 July 2010 Accepted: 20 July production of high quality extra-virginsuch a olive way oils, as to contributing maintain in biodiversity. a large part of the olive genetic ancient oil (EVOO) are stronglysafeguarding affected and by characterisation the ofkey cultivars genotype role and in of the clones origin, marketing play of the high a quality standard olive oils. Protected Origin Denomination (POD)Protected trademark Geographical or Indication a (PGI) European trademark.oils These typical are generally blends of different varieties or monovarietal . et al Total no. of samples : 2641–2648 90 2010; or their interaction. Environments where 20 Ravece 21,22 The large increase of the 17,18 J Sci Food Agric Piantone M. They also influence some sensorial properties and environmental factors Phenolic compounds are the main respon- 16 19 14,15 Crop year (no. of samples) e to the 489 monovarietal samples. Contents were expressed Some authors investigated the effect of cultivar–environment interaction on the composition of EVOO. sible agentsphotoxidation. for the resistance against autoxidation and demand of EVOO is dueits not organoleptic only to properties. its The healthallows richness virtues, of the but Italian also production to olive ofterised cultivars different by monovarietal a EVOOs widephenols, charac- as range well as of the sensory pleasant propertiesby of the sensory EVOO, cultivar flavours. are influenced Also, the olive trees grow may influence plant physiology as wellripening as the process. olive During the ripeningits process, chemical the composition, fruit with changes different the enzymatic activation activities, andsmaller also number inhibition affecting of of studies oil hasthe composition. considered chemical the and A sensory seasonal profile effect of on EVOOs. The seasonality which properties. of olive fruits and virgin olive oils. Varietes www.soci.org A Rotondi 2010 Society of Chemical Industry c gion 2005/2006 2006/2007 2007/2008 2008/2009 With regard to fatty in a preliminary olive 11 8–10 12,13 Bosana Carolea Coratina Frantoio Itrana Leccino Moraiolo Peranzana 0 Quality and typicality of EVOO are primarily

600 500 400 300 200 100

5

Total phenols (mg gallic acid kg acid gallic (mg phenols Total ) -1 More recently, the European Community (EC) 6,7 4 Cultivar, geographical region and crop year of 489 monovarietal olive oils acid gallic of oil. 1 Mean values and standard error of the mean of the total phenols relativ − EVOO is also well known for its high content of pheno- Nutritional and sensory properties of EVOOs are strongly oaiaula8 11161449 4 10141442 CultivarBosanaCaroleaCoratinaPuglia FrantoioItranaLeccinoMoraiolo Sardegna Geographical re Peranzana Calabria Marche,Lazio,Toscana,UmbriaPiantone Di 14 MoglianoRaveceCampania Total no. Marche of samples Lazio Abruzzo, Marche, Toscana, Umbria Toscana, Umbria Puglia 19 8 21 11 8 13 13 7 10 20 13 5 21 7 67 14 28 90 6 19 5 17 7 17 23 124 7 9 59 3 7 15 145 82 11 14 21 53 130 6 34 55 489 27 Table 1. determined by genetic, agronomicaleven and if environmental the technological factors, parameters of oilimportant processing role. also play an acid composition, Uceda and Hermoso, lic substances, which are thought to have health-promoting affected by severalripeness, agronomical crop yield, factors and such growing as area. cultivar, fruit as mg kg wileyonlinelibrary.com/jsfa geographical location ofon olive the harvesting label. and oil production Figure 1. Council of Regulation established compulsoryoil standards production on regarding labelling olive giving the origin forand extra-virgin virgin olive oils. germplasm bank evaluation, concluded thatmain the source cultivar was of the variabilityrelationship for between the the majoracids variety is fatty also and shown acids. the by The several composition studies. strong of fatty

2642 2643

wileyonlinelibrary.com/jsfa

...... 08 0 56 2 05 0 86 1 06 0 75 1 05 0 53 1 04 0 54 1 05 0 59 1 04 0 63 1 06 0 65 1 08 0 92 1 05 0 93 1 Stearic ± ± ± ± ± ± ± ± ± ±

...... 03 0 66 0 03 0 69 0 02 0 75 0 02 0 76 0 17 0 28 1 03 0 83 0 03 0 82 0 03 0 45 0 11 0 16 1 02 0 76 0 Palmitoleic ± ± ± ± ± ± ± ± ± ±

...... 13 0 31 12 22 0 43 11 25 0 48 12 17 0 54 12 13 0 65 13 15 0 62 11 14 0 13 12 16 0 77 10 34 0 31 13 11 0 48 12 Palmitic ± ± ± ± ± ± ± ± ± ±

...... 28 0 43 73 35 0 44 77 40 0 88 73 23 0 23 76 26 0 56 75 25 0 12 78 23 0 90 76 24 0 37 78 60 0 81 74 20 0 05 73 Oleic ± ± ± ± ± ± ± ± ± ±

...... 02 0 78 0 02 0 79 0 02 0 78 0 02 0 76 0 02 0 74 0 02 0 77 0 01 0 69 0 02 0 78 0 02 0 61 0 02 0 72 0 Linolenic ± ± ± ± ± ± ± ± ± ±

...... 20 0 52 9 19 0 67 6 26 0 50 9 12 0 14 7 17 0 69 6 14 0 38 6 12 0 01 7 16 0 10 7 26 0 13 7 14 0 24 10 Linoleic ± ± ± ± ± ± ± ± ± ±

...... 01 0 09 0 01 0 23 0 00 0 08 0 00 0 09 0 00 0 10 0 00 0 09 0 00 0 10 0 00 0 08 0 04 0 24 0 01 0 10 0 Heptadecenoic ± ± ± ± ± ± ± ± ± ±

...... 01 0 06 0 01 0 12 0 00 0 05 0 00 0 05 0 01 0 06 0 00 0 06 0 01 0 06 0 01 0 07 0 02 0 14 0 01 0 07 0 Heptadecanoic ± ± ± ± ± ± ± ± ± ±

...... 06 0 01 0 03 0 32 0 04 0 35 0 02 0 27 0 01 0 22 0 02 0 22 0 01 0 29 0 03 0 33 0 02 0 28 0 01 0 26 0 Eicosenoic ± ± ± ± ± ± ± ± ± ±

...... 14 0 57 0 01 0 42 0 01 0 39 0 01 0 36 0 01 0 32 0 01 0 31 0 01 0 36 0 01 0 40 0 02 0 39 0 01 0 41 0 Eicosanoic ± ± ± ± ± ± ± ± ± ±

at cdBsn aoe oaiaFati taaLcioMril Peranzana Moraiolo Leccino Itrana Frantoio Coratina Carolea Bosana acid Fatty olaoRavece Mogliano inoedi Piantone 2010 Society of Chemical Industry

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envle n tnaderro h eno h at cd eaiet h 8 ooaitloieolsamples oil olive monovarietal 489 the to relative acids fatty the of mean the of error standard and values Mean 2. Table : 2641–2648 90 2010; Genetic matrix and crop year effects on Italian monovarietal olive oil quality www.soci.org J Sci Food Agric . et al ∗∗∗ ∗∗∗ ∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ns ns ∗∗∗ ∗ crop year : 2641–2648 × 0.001 levels, 8.72 7.76 6.66 8.66 7.83 90 69.77 26.23 25.04 25.05 10.16 13.58 ∗∗∗ ), while Itrana oils 1 2010; − 0.01 or . However, the phenolic 1 ∗∗ varies from 55% to 83%, − ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ 27 0.05, 27 7.92 6.07 9.06 ∗ 10.56 78.53 20.69 81.20 28.27 12.10 36.45 49.02 J Sci Food Agric ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ -values: the F values and submitted to PCA and LDA. not significant. F = Variability expressed as % of the total sum of the squares for Significant ∗∗∗ level and , P ∗∗ , As shown in Fig. 1, oil of the Coratina cultivar presented the Figure 2 shows the PCA, applied on the mean values of each In order to evaluate the treatment interdependencies (cultivar Table 3. fatty acid composition and total phenols ParameterEicosanoicEicosenoic CultivarHeptadecanoicHeptadecenoic 19.67 Crop 53.08 yearLinoleic 12.75 67.04 Linolenic Cultivar OleicPalmitic 86.17 Palmitoleic 12.14 StearicTotal phenols 82.28 63.90 62.85 ∗ 37.40 53.39 respectively; ns highest value of total phenols (543.06 mg kg showed the lowest level of 305.02 mg kg RESULTS AND DISCUSSION Table 2 reports mean values and standard errorsfatty of the mean acids of the belonging toRegarding the the 489 monovarietal oleic olive acid,Official oil whose Reg. samples. range EC contents Regulation reported 702/2007 to EC Fatty acids with thelinoleic, highest oleic, index of stearic variabilitytheir and (heptadecenoic, palmitic) were selected according to monovarietal olive oil and fatty acids content. The figure describes and crop year) on the fatty acidprocedure and by phenolic complete contents, factorial an design ANOVA reported was made. that In in Table all 3 fatty itand acids is crop analysed, year the is effectbetween of highly the the significant. two cultivar factors The is effectof also fatty of highly acid, significant the except on palmitic interaction thephenolic and contents content palmitoleic are acids. deeply Also, influenced the bothyear, total by while the the cultivar interaction and a between the minor two level factors ofboth has showed factors significance. (cultivar It and isof crop interesting year) significance influence to the at underlineas contents the that linoleic, same of linolenic, level the oleic,oleic palmitic most and and important palmitoleic; linoleic fatty however acidANOVA for acids procedure the explains the main 82.28% and 86.17% factorrespectively. of its was The variation the cultivar cultivar,variability did for in linoleic acid: not fact only 12.14%, represent whilea the variation crop a of year 81.20%. shows great source of content of the other monovarietal EVOOs, having a376.37 range between and 498.90, showed their high levels of nutritional quality. the monovarietal EVOOs consideredcharacterised by in high levels this (superior study toand 73%), are moreover Itrana Coratina generally monovarietal EVOOsacid showed oleic the (above highest 78%).fatty amount The acids of percentage (markers of ofarachidonic, the genuineness), eicosenoic, other such and behenic as individual acidset myristic, by were linolenic, the within official normal the standard. limits www.soci.org A Rotondi 2010 Society of Chemical Industry methodology c 26 Each taster smelled 25 489) belonging to the ten = n 20) at the Review and declared ≥ n acid gallic of oil, was determined by 2006/2007, 2007/2008 and 2008/2009). 1 − 23,24 Fatty acids composition was determined by gas chromatogra- In order to create a database of chemical and sensory profiles of The aim of the study is to describe the nutritional properties, Sensory and chemical analyses of oils were evaluated each year Sensoryanalysiswasdeterminedbythe‘ASSAM – MarchePanel’ Explorative analysis and descriptive statistics were performed The fatty acid content of monovarietal olive oil samples was and tasted thethe olfactory, oil gustatory, under tactileThirteen and consideration, attributes kinaesthetic in were characteristics. phase (olive evaluated: order fruity, olive nine to freshtomato, leaf, during analyse grass, apple, fresh the berries almond, artichoke, and olfactory gustatory aromatic phase herbs) and (olive fourAttributes fruity, during were bitter, the assessed pungentquantified on and measuring an the the oriented fluidity). locationThe 10 of data cm obtained the for line mark thesensory scale 13 from profile descriptors of and the were each used origin. sample using to the define median the values. phy(GC)accordingtoRegulationECReg.796/2002 Italian Monovarietal EVOOs, an elevated numberavailable of every observations, year, coulddatabase and allow give the a more continuous accurate data update set. of the expressed as fatty acid and total phenols contents,profiles and the of sensory Italian monovarietal EVOOs. Inof addition, the the evaluation influence ofinteraction the on oil cultivar composition, were and analysed. seasonality, as well as their wileyonlinelibrary.com/jsfa Table 1 shows geographical region, cultivar, crop yearof and samples. number during the Review 2–4 months after their processing. recognised by the IOOC (InternationalItalian Olive Oil Ministry Council) for andevaluation the Agriculture, of the Food samples anddescribed was in Forestry performed the under Policy. EC the Regulation The conditions 640/2008. Commercial virgin olive oil samples ( MATERIALS AND METHODS cultivars most represented ( monovarietal by theNational producer, Review of were Monovarietal obtained Olive Oilseditions from during (crops 2005/2006, four the successive Italian is deeply related to themay different influence climate the events ripening process of of thethe , oil crop affecting composition. year, in this way a colorimetric method using amodel spectrophotometer Lambda (Perkin 3b; Elmer Perkinand Elmer, sensory Waltham, data MA, wereInstitute processed USA). Inc., using Cary, Chemical NC, SAS USA). software 9.1.3 (SAS for eachobservations set and to of obtainDescriptive distributional data measures properties (moments, of in basic the measuresvariability, data. order confidence of intervals location to for and theand mean, identify standard variance) deviation, of outliers, chemical andfor extreme sensory each monovarietal variables oil. were Subsequently calculated was the based statistical procedure on thefactorial design analysis in order of to examine variance(variety treatment (ANOVA) interdependencies and by crop a year).and complete a A linear principal discriminant components analysischemical and (LDA) analysis sensory were data (PCA) also separately, performed usingcrop year mean on of values each of cultivar each collected. submitted to the ANOVA procedure by a complete factorial design. by Centro Agrochimico ASSAM, Jesi (AN), Italy.tent, Total phenolic expressed con- in mg kg

2644 2645 ;CA, wileyonlinelibrary.com/jsfa years individually. B, Bosana; P, PeranzanA; R, Ravece Linear discriminant analysis (error count estimates for linoleic, oleic, stearic and palmitic) expressing the highest index of All monovarietal EVOOs considered in this study were charac- Table 4. varieties) applied on fatty acids Cultivar BosanaCaroleaCoratinaFrantoioItranaLeccinoMoraioloPeranzanaPiantone di MoglianoRavece 0.50 0.25 0.25 0.75 0.00 0.00 0.25 0.25 0.00 0.00 terised by a significant level3.65 to of 5.14. In bitterness particular, Piantone showing di Mogliano, a Leccino and range Itrana from are distinguished fortypical their pleasant flavour high whichmonovarietal intensity oils characterised considered of in these this cultivars. studyintensity fresh of presented All artichoke a almond, flavours. significant Bosana, Peranzana a andoils Ravece exhibited and the highest intensity, whileand in Piantone Leccino di Mogliano oils, artichokeperceived. and With tomato regard attributes toItrana this were are last slightly distinguished attribute, alsoflavour. oils for Itrana of their oil, Ravece high and previouslyolive intensity described fruity of for odour, tomato itstomato is high flavours. also intensity Aromatic characterised of herbsonly in by flavour Itrana and a is Ravece oils. significantly high present intensity of 2010 Society of Chemical Industry oils produced c 28–30 onovarietal EVOO considering the four following crop : 2641–2648 90 2010; Principal component analysis applied to the fatty acids (heptadecenoic, Considering organoleptic quality for each of the 489 olive oil Genetic matrix and crop year effects on Italian monovarietal olive oil quality www.soci.org variability. The figure describes each m Carolea; L, Leccino; PM, Piantone di Mogliano; M, Moraiolo; C, Coratina; F, Frantoio; I, Itrana. J Sci Food Agric each monovarietal EVOOyears considering individually. This the analysis explains fourrepresenting the the following discrimination 71.16% among of crop some variability cultivars.of At the the top figure are(R) localised oils. Bosana These (B), are characterised Peranzanawhile by (P) cv. and a Itrana higher Ravece (I) and levelCv. Coratina of Carolea (C) (CA) linoleic showed by a acid, a higher level higher of heptadecenoicplotted level acid. on Data of the oleic principal acid. components are,some cultivars, however, confirming spread the inside significant effect ofcrop the year cultivar on and the fatty acid composition, as previouslyANOVA shown procedure. by Linear the discriminant analysis (LDA) on fatty acids confirmed the result of theobservations PCA. showed The that analysis the of thelow LDA misclassified model specificity presented (77.5%), a relatively varieties thus, (Itrana, while Peranzana, being Piantoneits able di ability to to Mogliano classify identify andmajority the four Ravece), rest of of these observations misclassifiedand is observations Frantoio fairly (75%) were (Table limited; 4). Bosana the (50%) samples collected, the sensory profile wasmean defined. Table values 5 shows andattributes standard of error the monovarietal ofproduced EVOOs. the by The monovarietal mean cultivars EVOOs Ravece Bosana, of exhibited Frantoio, the Itrana, a sensory fruity Peranzana higher odour. and The intensity intensitymentioned (mean, of olive oils, about fruity was perceived 5) alsomonovarietal in EVOOs of have confirmed the presented significant intensities above by olive of grass theattribute gustative with route. the All highestperceived levels in of Itrana 3.01attributes which and and are deeply 2.90, Ravece cultivar-dependent, like respectively, fresh oils.artichoke, almond, tomato, Considering aromatic herbs and the berries, peculiar Figure 2. by Coratina, Frantoio, Leccino, Moraiolo and Piantone di Mogliano . the 12 13 12 22 15 15 20 09 10 ...... et al 0 0 0 0 0 0 0 0 0 2 ., ± ± ± ± ± ± ± ± ± 75 70 30 47 15 08 90 39 69 et al ...... : 2641–2648 90 16 4 15 4 06 0 14 2 17 2 15 1 20 2 14 5 13 5 ...... 0 0 0 0 0 0 0 0 0 ± ± ± ± ± ± ± ± ± 2010; Di 03 65 09 41 98 09 50 28 31 Piantone ...... Mogliano Ravece 12 4 18 3 08 0 23 0 23 0 20 2 28 1 12 4 09 4 ...... 0 0 0 0 0 0 0 0 0 ± ± ± ± ± ± ± ± ± J Sci Food Agric 08 13 14 11 28 51 72 88 06 ...... 12 4 15 4 02 0 12 1 16 2 15 1 19 2 10 4 09 5 ...... 0 0 0 0 0 0 0 0 0 ± ± ± ± ± ± ± ± ± 39 58 02 53 80 15 84 81 91 ...... 13 4 16 4 02 0 06 0 14 1 13 2 19 1 11 4 13 4 ...... 0 0 0 0 0 0 0 0 0 ± ± ± ± ± ± ± ± ± 99 99 03 19 99 34 61 38 63 ...... The exact knowledge of sensory profiles of the Italian The construction of a databank based on a large number of In this study only ten of the 117 cultivars, available in the 13 3 13 3 09 0 18 0 17 0 16 2 20 1 12 4 15 4 ...... 0 0 0 0 0 0 0 0 0 clear grouping inside eachof cultivar variability. (Fig. LDA 3), analysisresult explaining on of the sensory the 79% PCA. attributesshowed The confirmed analysis the that of the(85.0%). the misclassified The observations LDA model(Coratina, Itrana, is model Leccino, Peranzana able and presentedthese Ravece); to misclassified the a observations majority identify were of Bosana correctly high observations(Table 7). (50%) five specificity varieties monovarietal olive oils represents an importantthat step, the considering production of monovarietal EVOOsduring has the greatly increased past few years. As reported by Chiavaro samples which is available athas URL contributed http://www.olimonovarietali.it, to the reductionin of the the oil variable production effects process.of involved Moreover oil the continuous samples increase monovarietal olive participating oils will allow in the improvement ofand the the sensory chemical profiles Italian of each National oil. Review of CONCLUSION The decision tolabelled carry commercial extra-virgin out olive oils has a hadto the study precise provide aim of the an consumerand sensory increased with properties of information number extra-virgin olive aboutavailable of oils the which on are chemical actually thenumerous Italian variables: market. The millsagronomic authors practices, typology, which are influence olive the awareThese overall ripening variables olive of are oil not index the quality. usually known and for commercial oils. databank, which representare the reported. Further Italian studies olivecultivars. will Considering be genetic the carried resources cultivars outare involving Frantoio widely other and diffused Leccino,progress which along to the Italian estimatealtitude peninsula, the and studies effect latitude) areolive on of oils in participating the the in the chemical Italian environment National and Review. (climate, sensory profiles of characterisation of monovarietal oils is neededproperties to identify that specific distinguish themrespect to and other niches increase of EVOOs their such as value PDO. with ibutes relative to the 489 monovarietal olive oil samples ± ± ± ± ± ± ± ± ± 85 01 29 14 83 22 01 08 39 ...... 10 3 13 4 02 0 10 2 16 1 13 1 17 3 08 5 09 5 ...... www.soci.org A Rotondi 0 0 0 0 0 0 0 0 0 ns ns ns ns ∗ ∗ ns ns ∗ crop year ± ± ± ± ± ± ± ± ± × 2010 Society of Chemical Industry 0.001 levels, 39 61 02 39 51 61 39 92 05 ...... 18.59 31.97 18.51 26.92 29.37 20.99 38.50 11.26 47.29 c ∗∗∗ 11 4 14 4 03 0 11 0 17 1 18 2 19 2 08 4 11 5 ...... 0 0 0 0 0 0 0 0 0 ± ± ± ± ± ± ± ± ± 0.01 or 79 14 06 43 69 20 56 83 80 ∗∗ ...... ∗ ∗∗ ∗ ns ns ∗ ns ns ns 31 8.21 8.84 5.01 5.29 7.48 4.87 5.16 0.05, 24 4 33 5 06 0 14 0 26 1 24 2 33 1 19 4 24 4 ...... 10.69 10.49 ∗ 0 0 0 0 0 0 0 0 0 ± ± ± ± ± ± ± ± ± 78 30 06 41 73 61 14 63 81 ...... ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ 07 3 08 4 04 0 11 0 12 1 12 1 13 2 06 4 07 4 -values the ...... F 0 0 0 0 0 0 0 0 0 ± ± ± ± ± ± ± ± ± not significant. 52 84 09 76 16 64 61 00 08 = ...... 0 1 5 5 75). . Variability expressed as % of the total sum of the squares for Mean values and standard error of the median of the sensory attr Significant 0 = ∗∗∗ 65) according to other authors. . , 2 r 0 ∗∗ herbs almond (gus) (olf.) = , The sensory profiles of the 489 monovarietal olive oil samples In the present study the monovarietal oils show values of Pungent 4 Bitter 4 Aromatic Tomato 0 Artichoke 2 Fresh Grass 2 Olive fruity respectively; ns ∗ TomatoAromatic herbsBitterPungent 42.22 83.58 73.20 57.34 GrassFresh almondArtichoke 71.53 65.34 56.63 Olive fruity (olf.)Olive fruity (gus.) 72.65 68.07 Table 6. sensory attributes Parameter Cultivar Crop year Cultivar Olive fruity Sensory attribute Bosana Carolea Coratina Frantoio Itrana Leccino Moraiolo Peranzana Table 5. 2 r were submitted to the ANOVAdesign. procedure by a Table 6 complete factorial (odour), shows olive fruity that (taste), grass, fresh allaromatic almond, artichoke, sensory tomato, herbs, attributes: bitterby olive and the fruity pungent cultivar.sensory were profile The strongly of influenced prevalentlow monovarietal effect oils or was ofyear, absent demonstrated the relative by level cultivar interaction the percentage on and of of by the significancecultivar the the characterised observed total variability, by expressed inprevalent sum a effect range as of the of from thealso the 42.22% crop cultivar evidenced to with squares, by 83.58%. respect the of The to PCA, the the where crop year the factor is data plotted showed a pungency quite similar among them. In fact3.78 the to range varied 4.75, from but correlationhigh between ( bitterness and pungency is wileyonlinelibrary.com/jsfa oils presented the lowestto intensity of underline bitterness. that It thelowest is contents same interesting of oils total phenols wereCoratina (see also Fig. oil 1). characterised which On by the exhibitedalso contrary, the the the presents highest the intensity highesta of phenolic clear bitterness, positive content. correlation These between( results bitterness and show total phenols

2646 2647 P, :8–9 243 Eur J Lipid Food Chem J Agric Food L.): cultivars, Official Journal of :3649–3654 (2004). :496–501 (2008). wileyonlinelibrary.com/jsfa virgin olive oils. Correlation v. Nostrana di Brisighella extra :1429–1438 (2008). Olea europaea 52 56 L, Mari M, Lercker G and Gallina A, Lercker G and Gallina Toschi T, 227 Official Gazette Italian Republic ity, grass, fresh almond, artichoke, tomato, , 6 March 2009, amending Regulation (EC) u/. [30 April 2010]. , A procedure for olive oil traceability and :6–8 (2009). :93–100 (2005). J Agric Food Chem J Agric Food Chem L63 et al 107 :982–988 (2008). Eur Food Res Technol 56 ` o JR, Romero MP and Motilva MJ, Effect of the maturation :19–28 (2001). synonyms, cultivationhttp://www.oleadb.e area, collections (2008). Available: Bendini A, Monovarietalbetween thermal extra properties andthermograms. chemical composition: heating Agrimonti C, authenticity: DNA extraction, multiplex PCR and LDR-universal array analysis. on compulsory indications which appearand on the extra labelling virgin of olive virgin oil. (2007). European Community N. 1019/2002, Analytical comparison of monovarietalby both virgin a continuous industrial olive plant and oilsSci a low-scale Technol obtained mill. temperature and time on the quality72 of virgin olive oils. of olive maturitycomponents stage in and virgin olive geographical oilChem origin of the on Chemlali some variety. minor Toschi T, Effect of oliveand ripening organoleptic degree on propertiesvirgin the of olive oxidative oil. c stability process of the olive fruit on the phenolic fraction of drupes and 1 Bartolini G, Olive Germplasm ( 2 Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L and 3 Consolandi C, Palmieri L, Severgnini M, Maestri E, Marmiroli N, 4 Italian Government Legislative Decree of 18 October 2007 Regulation 5 European Commission Regulation 182/2009. 6 Cerretani L, Bendini A, Rotondi 7 Angerosa F, Mostallino R, Basti C and Vito R, Influence of malaxation 8 Lazzez A, Perri E, Caravita M, Khalifa M and Cossentini M, Influence 9 Rotondi A, Bendini A, Cerretani 10 Morell REFERENCES al EVOO considering the four following crop years individually. B, Bosana; ory attributes (olfactive and gustative olive fru 2010 Society of Chemical Industry c : 2641–2648 90 2010; Linear discriminant analysis (error count estimates for Principal component analysis applied to the sens The knowledge and the information of the chemical and BosanaCaroleaCoratinaFrantoioItranaLeccinoMoraioloPeranzanaPiantone di MoglianoRavece 0.50 0.25 0.00 0.25 0.25 0.00 0.00 0.25 0.00 0.00 Table 7. varieties) applied on sensory attributes Cultivar Genetic matrix and crop year effects on Italian monovarietal olive oil quality www.soci.org sensory profiles ofstart a the certification Italian processgreater guarantees of monovarietal about these their olive oils,guarantees origin giving and oils of consequently in greater could quality suchmonovarietal a oils for way is theand becoming eating consumer. establishment, more as a The significant resulttypical of dishes. in importance associating local restaurants oils of with J Sci Food Agric ACKNOWLEDGEMENTS We gratefully thank ‘Il Sole24ore’-Business Media, Srl, Via Patecchio 2, Milano, Italy. Figure 3. aromatic herbs, bitter and pungent). The figure describes each monovariet PeranzanA; R, Ravece; CA, Carolea; L, Leccino; PM, Piantone di Mogliano; M, Moraiolo; C, Coratina; F, Frantoio; I, Itrana. . L L L ed. et al Food Chem ´ enez A and Eur J Lipid Sci : 2641–2648 90 Off J Eur Commun Off J Eur Commun Off J Eur Commun :1076–1083 (1997). 2010; 45 ´ andez A, Jim ınez L, Influence of harvest :3434–3440 (2004). tion of Tunisian extra virgin olive :279–284 (2009). 52 :193–199 (2004). :735–742 (2009). 2 42 J Sci Food Agric 228 J Agric Food Chem :341–349 (2004). 84 ´ anchez S and Mart´ ´ an G, Ortega D, Fern Food Res Int J Agric Food Chem OlivesandOliveOilinHealthandDiseasePrevention, :639–660 (2002). 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Press, Oxford, pp. 725–733 modification of oxidative stability ofoil oils storage. during fruit ripening and 25 European Commission Regulation No. 640/2008. 26 European Commission Regulation No. 796/2002. 27 European Commission Regulation No. 702/2007. 28 Angerosa F, Influence of volatile compounds on virgin olive oil quality 29 Aparicio R, Morales MT and Alonso V, Authentication30 of Tura European D, Prenzler PD, Bedgood D R,31 Antolovich M Inarejos-Garc´ and Robards K, 24 Beltr 20 Paz Aguilera M, Beltr 21 Kotti F, Chiavaro E, Cerretani L, Barnaba C, Gargouri M and Bendini A, 22 Rotondi A and Lapucci C. Nutritional properties of extra virgin olive oils 23 Rotondi A and Magli M, Ripening of olives var. Correggiolo: L. :77–83 www.soci.org A Rotondi El Cultivo :355–358 :726–732 129 BMC Cancer :2144–2155 49 73 , Phenolic 2010 Society of Chemical Industry 89 c Olea europaea et al J Agric Food Chem Sci Hort ´ , Olive oil’s bitter omez-Caravaca AM, Talanta :956–965 (2007). ´ et al errez A, Use of capillary :1678–1719 (2007). 102 ´ 12 errez A, JAgricFoodChem J Sci Food Agric vey of their sensory properties, ´ errez A, ´ a O and Baidez AG, Modulation of ´ andez-Guti Food Chem Molecules ´ andez-Guti ın A, Colomer R, Carrasco-Pancorbo A, ´ omez-Caravaca AM, Segura-Carretero A, ´ andez-Guti :189–195 (2008). 85 ` ene D, Methenni K, Taamalli A, Oueslati I, Daoud D, ´ asquez-Mart´ , ed. by Junta de A, Sevilla and Mundi-Prensa, Madrid, ´ uno A, Benavente-Garci ´ opezMJ,InnocentiM,GiaccheriniC,IeriF,RomaniAand ıa-Villalba R, Fern ,Characterizationofvirginolive oilfromsuperintensive Spanish :6002–6009 (2004). ´ endez JA, V ´ aJ,Ort :7–80 (2007). et al and Greek varieties grown in northern Tunisia. del Olivo pp. 589–614 (2001). analysis on Sicilian olive oils. health effects, antioxidantOverview of activity the last decade. and analytical methods. An 52 principle reverses(Herceptin) in HER2-overexpressing breast cancer acquired cells. 7 autoresistance to trastuzumab molecules in virgin olive oils. Sur Miled D, Phenol contentsgustative characteristics correlated of Tunisian to monovarietalRiv antioxidant Ital virgin Sost olive Grasse activity oils. and the biosynthesis of some phenolic compounds in oils from , Farga, and Morrut cultivars. Garc´ (2009). Segura-Carretero A, Fern fruits: their influence on olive quality. (2001). (2009). (2007). Cerretani L, Bendini A and Fern Mulinacci N, Study ofItalian monocultivar the extra phenolic virgin compositionsecoiridoidic, olive simple oils: of phenols distribution and Spanish of flavonoids. and lignans, electrophoresis with UV detection to compare theof phenolic profiles extra virgin olive oils belongingtheir to relation Spanish to and sensorial properties. Italian PDOs and 13 Allalout A, Krichn 12 D’Imperio M, Dugo G, Alfa M, Mannina L and Segre AL, Statistical 11 Uceda M and Hermoso M, La Calidad del Aceite de Oliva, in 15 Bendini A, Cerretani L, Carrasco-Pancorbo A, G 16 Baccouri O, Cerretani L, Bendini A, Lercker G, Zarrouk M17 and Boti Ben 14 Men 18 Carrasco-Pancorbo A, G 19 Oliveras-L wileyonlinelibrary.com/jsfa

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