2641 2,3 livicoltura e l’Industria Olearia, sede 2010 Society of Chemical Industry , Istituto di Biometeorologia, c a ars (Bosana, 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 olive ∗ 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 olive oil 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
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...... 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 ± ± ± ± ± ± ± ± ± ±
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