Grasas y Aceites, Vol 66, No 1 (2015)

Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

M. Fuentes, C. De Miguel, A. Ranalli, M. N. Franco, M. Martínez, D. Martín-Vertedor

DOI: http://dx.doi.org/10.3989/gya.0702142

Abstract


Two varieties of olive fruit (“Morisca” and “Carrasqueña”), in different ripening stages, have been characterized on the basis of the study of major (triglycerides and fatty acids) and minor compounds (sterols and triterpenics dialcohols) as well as of total phenols, oxidative stability and sensory characteristics. The “Carrasqueña” variety was found to be statistically steadier and more intense in sensory notes. The peroxide index, oxidative stability, sensory notes, oleic and linoleic acid, oxidative susceptibility, MUFA/PUFA, the main triacylglycerides (OOO, POO, OLO, and PLO+SLE), ΔECN42, total sterolic and triterpenic dialcohol composition were used to discriminate these varieties. The results of the regulated parameters led to the classification of the analyzed oils into the “extra virgin” category, except for sensory characteristics. These results are very interesting because of the high percentage of EVOO obtained, for both varieties in oils from the “almazara”, or mill, to ensure that oils from the olive-growing area have a good level of quality.

Keywords


Fatty acids; Sensory quality; Stage of ripening; Sterols; Triacylglycerols; Virgin olive oil

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