Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin 'Aceite de la Alcarria' (Spain)
| Autor: | Jacinto Tello, Adrián Rabadán, José E. Pardo, Mariano Suárez, Concepción De Miguel, Manuel Álvarez-Ortí |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Maturity (geology)
0303 health sciences Pungency 030309 nutrition & dietetics Organoleptic lcsh:S Ripening 04 agricultural and veterinary sciences Biology stability 040401 food science lcsh:Agriculture 03 medical and health sciences Horticulture 0404 agricultural biotechnology Oil quality oil quality Agronomy and Crop Science triglycerides monovarietal oils |
| Zdroj: | Agronomy, Vol 10, Iss 1, p 38 (2019) Agronomy Volume 10 Issue 1 |
| ISSN: | 2073-4395 |
| Popis: | In this first contribution to the study of virgin olive oils from the area assigned to the Protected Designation of Origin (PDO) &ldquo Aceite de la Alcarria&rdquo (Spain), both monovarietal oils obtained under ideal conditions in a pilot plant, as well as blend oils made in the oil mills located in the study area, were characterized. Special interest was focused on the influence of the ripening state of the fruits. The oils from the Castellana variety, the main variety found in the study area, were characterized by a high content of tocopherols, medium oxidative stability and high content in palmitic, palmitoleic and linolenic acids. As the ripening process progresses, the oils lose fruitiness, bitterness, pungency, stability, and some organoleptic defects appear, to the point of lowering the category (from extra virgin to virgin) in some of the Castellana samples. Thus, early collection of olives of this variety is recommended. |
| Databáze: | OpenAIRE |
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