Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils. Issue 9 (25th June 2021)

• Record Type: Journal Article
• Authors: Ríos‐Reina, Rocio; Camacho, Francisco; Morales, M. Lourdes; Jiménez‐Herrera, Brígida; Callejón, Raquel M.
• Is Part Of: European journal of lipid science and technology. Volume 123:Issue 9(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-06-25
• Subjects: conventional cultivation -- dryland farming -- extra virgin olive oil -- irrigation -- organic; Oils and fats, Edible -- Periodicals; Lipids -- Periodicals; 660.63
• DOI: 10.1002/ejlt.202000375
• Languages: English
• ISSNs: 1438-7697

Abstract

Abstract: A study with controlled field and authentic samples of olives, obtained in similar conditions of soil, climate, region, harvest, and with the same cultivation techniques and considering simultaneously different agronomic factors (olive variety, fruit ripening degree, irrigation, and organic or conventional production system) is performed to evaluate their influence on quality and added value of extra virgin olive oil (EVOO). Agronomical and physicochemical parameters, polyphenols, tocopherols, and fatty acid composition and volatile and sensory profiles are determined in Hojiblanca and Picual VOOs obtained from different fruit ripening degrees and different cultivation modalities (conventional with and without irrigation, and organic with irrigation). Among volatile compounds, 1‐hydroxy‐2‐propanone, (E)‐linalool oxide, and 2‐acetylfuran are described for the first time in EVOO. The variable that most influences the chemosensory composition of EVOOs is the variety, followed by the stage of ripeness, and, within each variety, the cultivation modality. Organic irrigation differ from conventional modalities, showing significant differences in acidity, stability, tocopherol and polyphenol contents, fatty acid composition, and sensory attributes. Practical Applications : Results are of great importance, due to their applicability to the EVOO sector, allowing one to know the qualitative, chemical and organoleptic differences between organic and conventional EVOO, and factors that improve the quality and performance of EVOO. Abstract : Controlled field samples of olves are studied simultaneously considering different agronomic factors (olive variety, fruit ripeness, irrigation, and organic or conventional production system) to evaluate their influence on quality and chemosensory profile of extra virgin olive oil (EVOO). For that, several quality parameters of different nature (agronomic and physicochemical parameters, polyphenols, tocopherols and fatty acid composition, volatile and sensory profiles) are studied.