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: José Emilio Pardo, Jacinto Tello, Mariano Suárez, Adrián Rabadán, Concepción De Miguel, Manuel Álvarez-Orti
Jazyk: angličtina
Rok vydání: 2019
Předmět:
Zdroj: Agronomy, Vol 10, Iss 1, p 38 (2019)
Druh dokumentu: article
ISSN: 2073-4395
DOI: 10.3390/agronomy10010038
Popis: In this first contribution to the study of virgin olive oils from the area assigned to the Protected Designation of Origin (PDO) “Aceite de la Alcarria” (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: Directory of Open Access Journals
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