Monovarietal Extra Virgin Olive Oils from the Marche Region, Italy: Analytical and Sensory Characterization

Abstract

This study aims to contribute to the knowledge of the commercial, sensory, and analytical characteristics of extra virgin olive oil (EVOO) from the Marche region (Italy), renowned since ancient times. The chemical composition of all the most typical monovarietal oils collected in four crop seasons, was studied in relation to the year of harvesting (from 2004-2007) and the genotype. In order to obtain a complete description of oil samples, free acidity, peroxide value, fatty acid composition, ultraviolet indices, carotenoids, chlorophylls, and phenols were determined. The main characteristics of these oils are large total phenol content, low acidity and peroxide values, low oxidative susceptibilities. All the chemical parameters fell within the limits established for the maximum olive oil category. Sensory evaluation showed that the total score of all the monovarietal extra virgin olive oils was always much higher than the 6.5 limit established for the 'extra-virgin' category. The overall quality indices support claims of excellence for monovarietal EVOOs from this geographical area. Results from the present study are of key importance for the specific Production Standards a document that contains regulations for supervising the entire olive oil production cycle and a prerequisite for both the European Protected Denomination of Origin (PDO) and Quality granted by the Marche region (QM) labels.

Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region

“…These results are in total agreement with the study of Rotondi et al [4] who reported results referring to a very high number of samples investigated. A general agreement was also found with results reported by Cecchi et al [18] with the only exception of ASC for which they found a slightly lower percentage content of linoleic acid (4.2 ± 0.2% versus 6.6 ± 0.6% of the present study) and higher oleic acid percentage (79.8 ± 4.0% versus 75.6 ± 1.2% of the present study). The trend found for the different cvs.…”

Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain)

“…The physicochemical and sensory quality parameters evaluated in the olive oil samples collected at the different oil mills in the studied area are shown in Table 6. The oil samples showed low values for the regulated physicochemical parameters, indicating the high quality of the oils produced in Campos de Hellin, similar to oils produced in nearby regions [2,13,16] or in other countries from the Mediterranean Basin [39][40][41][42]; with a clear difference from the oils produced in countries with lower olive oil consumption like Argentina [43]. No significant differences were found between the oils from the varieties studied (Arbequina, Picual, and Blend).…”

Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from ‘Chétoui’ Cultivar

“…In the case of the characterization/valorization of monovarietal, protected designation of origin PDO and protected geographical indication PGI 14,15 , it is firstly necessary to verify that the sample has the characteristics provided in the extra virgin category using current methods 2 , and to subsequently analyze it according to the old profile sheet 13 17 . Solid-phase microextraction SPME followed by GC-FID were used.…”