Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils

Rotondi, Annalisa; Alfei, Barbara; Magli, Massimiliano; Pannelli, Giorgio

doi:10.1002/jsfa.4133

Cited by 45 publications

(41 citation statements)

References 23 publications

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“…The results obtained are in accordance with those carried out by different researchers in other olive varieties, reporting the influence of fruit ripening on the sensorial parameters, with a clear decreasing trend of the positive attributes as olives mature (Benito et Rotondi et al, 2010;Salvador et al, 2001).…”

Section: Resultssupporting

confidence: 90%

Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening

Mena

González

Olivero-David

et al. 2018

hortte

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The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.

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Section: Resultssupporting

confidence: 90%

Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening

Mena

González

Olivero-David

et al. 2018

hortte

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“…For instance, the evaluation of cultivar vs. year effect in the Germoplasm Bank of Córdoba showed that more than 70% of variation in fatty acids (except for C18:3) and several minor components such as polyphenol content, K225, and oil stability was due to genetic effect . High genotype effect was also found for fatty acids content of Italian and Tunisian cultivars. Similarly, year‐to‐year consistency of data estimated from the evaluation of genotypes from crosses among the olive cultivars “Arbequina,” “Frantoio,” and “Picual” showed repeatability values from 0.75 to 0.90 for fatty acid composition .…”

Section: Resultsmentioning

confidence: 78%

Early selection for oil quality components in olive breeding progenies

Rosa

Arias‐Calderón

Velasco³

et al. 2015

Euro J Lipid Sci & Tech

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Olive oil is highly valued for its nutritional quality mainly determined by its fatty acid composition together with the presence of several biologically active minor components. In olive breeding programs, these oil quality components are normally evaluated in the later stages of selection because oil extraction is not suitable for being performed in large seedling progenies with initial low yield. In the present work, we evaluate the ability of open pollinated progenies of 17 olive cultivars located in a large germplasm bank as a means of generate genetic variability for oil quality components directly measured in fruit. High degree of variability was found for most of the oil quality components analyzed, including some cases of transgressive segregation. Narrow‐sense heritability greatly varies among traits, being particularly high for sterol content. Lack of correlation among fruit traits previously reported and oil quality traits suggest the possibility of simultaneous breeding for most of them. In summary, open pollination of cultivars from a germplasm bank together with early evaluation directly in fruit seems to be a convenient strategy for breeding for oil quality traits on olive. Practical application: The evaluation of oil quality parameters directly on fruits here presented could be a convenient strategy to speed up olive breeding programs aimed at obtaining new olive varieties with olive oil of enhanced quality. Box and whisker plots for oil quality components evaluated in progenies from open pollination. Female genitors’ names are abbreviated: “Arbequina” (Arb), “Blanqueta” (Bla), “Canetera” (Can), “Changlot Real” (ChR), “Chorrúo Castro del Río” (CCR), “Empeltre” (Emp), “Hojiblanca” (Hoj), “Lechín de Granada” (LGr), “Lechín de Sevilla” (LSe), “Manzanilla del Piquito” (MPi), “Manzanilla de Sevilla” (MSe), “Morona” (Mor), “Ocal” (Oca), “Picudo” (Pdo), “Picual” (Pic), and two previous selection of our breeding program (Sel1 and Sel2). Progenies are shown in ascending order regarding the values of the Spanish cultivars used as parents (represented by stars).

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“…Moreover Bucci, Magri, Magri, Marini, and Marini (2002) determined that monovarietal olive oils obtained by different cvs can be precisely identified by their unique fatty acid profiles. Rotondi, Alfei, Magli, and Pannelli (2010) report that cultivar and crop year influence at the same level of significance the contents of the most important fatty acids, i.e., linoleic, linolenic, oleic, palmitic and palmitoleic; however, for oleic and linoleic acids the main factor was the cultivar, as ANOVA explains the 82.28% and 86.17% of its variation respectively. The percentage of some fatty acids (makers of genuineness) such as myristic, linolenic, arachidonic, eicosenoic and behenic, were within the limits set by the official normal standard (Reg.…”

Section: Chemical Analysismentioning

confidence: 99%

Olive oil traceability by means of chemical and sensory analyses: A comparison with SSR biomolecular profiles

Rotondi¹,

Beghè²,

Fabbri³

et al. 2011

Food Chemistry

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Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils

Cited by 45 publications

References 23 publications

Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening

Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening

Early selection for oil quality components in olive breeding progenies

Olive oil traceability by means of chemical and sensory analyses: A comparison with SSR biomolecular profiles

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