Olive oil quality and ripening in super‐high‐density Arbequina orchard

Abstract

By sampling and monitoring the ripeness index weekly, it would be possible to determine an optimal harvesting time for olives according to the industrial yield and the physicochemical, nutritional and sensory properties of the olive oil.

Influence of Olive Ripeness Degree and Harvest Year on Chemical and Sensory Properties of Ki̇li̇s Yağlik and Memeci̇k Olive Oil

“…The total phenols of the olive oils belonging the second harvest year were significantly higher than of the olive oils in the first harvest year (P <0.01). Béltran et al, (2005) and Benito et al, (2012) have also reported that there was a difference between years in terms of total phenols.…”

“…Having knowledge about the chemical properties of olive oil allows us to have an idea about its sensory properties and vice versa (Mailer and Beckingham, 2006). The contribution of total phenol contents to the bitterness and pungency of positive sensory properties of olive oil has been shown in many studies (Rotondi et al, 2004;Nieto et al, 2010;Benito et al, 2012;Rivas et al, 2013). Benito et al, (2012) have reported that fruitiness, bitterness and pungency scores increased up to a maximum coinciding with the maximum total phenol content and then decreased.…”

“…The contribution of total phenol contents to the bitterness and pungency of positive sensory properties of olive oil has been shown in many studies (Rotondi et al, 2004;Nieto et al, 2010;Benito et al, 2012;Rivas et al, 2013). Benito et al, (2012) have reported that fruitiness, bitterness and pungency scores increased up to a maximum coinciding with the maximum total phenol content and then decreased. It is known that phenolic compounds are responsible for the bitterness and pungency of oils (Andrewes et al, 2003;Benito et al, 2012).…”

“…In general, the amount of total phenols was found to be high in december (medium maturity level). The amount of total phenols gradually increased to the halfpigmentation stage and reached to the maximum level then rapidly decreased as the ripening proceeded (Salvador et al, 2000;Rotondi et al, 2004;Beltrán et al, 2005;Benito et al, 2012;Köseoğlu et al, 2016). The increase in the total phenols at the last harvest period observed in some cases which is responsible for the corresponding increase in oxidative stability could be due to the reduction in water content observed with ripening; this can affect the extraction of partially soluble compounds (Salvador et al, 2000).…”

¹⁹F NMR method for the determination of quality of virgin olive oil

“…Olive oil is a genuine fruit juice with excellent nutritional, sensory and functional qualities obtained from the fruit of olive trees (Benito et al, 2013). Increasing evidence suggests that olive oil as a food has been associated with a lower incidence of chronic diseases, particularly coronary heart disease, a lower risk of cancer and other bioactive properties including anti-inflammatory, antioxidant, antiarrhythmic and vasodilatory effects (Covas Mi et al, 2006;López-Miranda et al, 2010).…”