Articles
CHEMICAL AND SENSORY CHARACTERISATION OF MONOVARIETAL VIRGIN OLIVE OILS FROM SAN JUAN PROVINCE, ARGENTINA
Article number
1057_80
Pages
635 – 641
Language
English
Abstract
In Argentina, the olive oil production and exports showed an important increase in the last decade, making it indispensable to typify Argentinean olive oils.
The aim of the present work was to characterise monovarietal virgin olive oils from the southern area of San Juan Province (Argentina) by means of chemical and sensory analyses.
Olives of Coratina and Arbequina (2012 crop harvest) were collected at different ripeness indexes and processed using a two-phase decanter.
The oil yield was between 0.10 and 0.22 L/kg of processed olive. Coratina oils presented higher oxidative stability indexes (20.5-26.0 h, Rancimat 110°C) than Arbequina oils (6.3-13.8 h) in agreement with their higher oleic acid/ (linoleic+linolenic) acid ratios (Arbequina: 2.5-3.8; Coratina: 5.0-7.0) and higher content of antioxidant compounds such as total tocopherols (Arbequina: 211-
298 mg/kg; Coratina: 322-473 mg/kg). The sensory analysis showed significant differences between both cultivars.
The Arbequina oils presented an average fruity median equal to 3.1, and low intensities of the pungent (median=2.2 in average) and bitterness attributes (median=1.1 in average). The Coratina oils had high ratings for fruitiness (median=4.4 in average), and the bitterness and pungency were equal to 4.7 and 5.2, respectively.
These findings indicate that the Coratina oils are medium-intense olive oils.
The total polyphenol contents were significantly higher in the Coratina oils and correlated with the intensity of bitter and pungent attributes.
The differences found between the geographical areas and ripeness indexes were significant for the Arbequina, but not for Coratina, which showed less variability.
The results obtained in this work present useful information on chemical and sensory attributes for databases on Argentinean olive oils.
They may also contribute to determine the optimum harvest time.
The aim of the present work was to characterise monovarietal virgin olive oils from the southern area of San Juan Province (Argentina) by means of chemical and sensory analyses.
Olives of Coratina and Arbequina (2012 crop harvest) were collected at different ripeness indexes and processed using a two-phase decanter.
The oil yield was between 0.10 and 0.22 L/kg of processed olive. Coratina oils presented higher oxidative stability indexes (20.5-26.0 h, Rancimat 110°C) than Arbequina oils (6.3-13.8 h) in agreement with their higher oleic acid/ (linoleic+linolenic) acid ratios (Arbequina: 2.5-3.8; Coratina: 5.0-7.0) and higher content of antioxidant compounds such as total tocopherols (Arbequina: 211-
298 mg/kg; Coratina: 322-473 mg/kg). The sensory analysis showed significant differences between both cultivars.
The Arbequina oils presented an average fruity median equal to 3.1, and low intensities of the pungent (median=2.2 in average) and bitterness attributes (median=1.1 in average). The Coratina oils had high ratings for fruitiness (median=4.4 in average), and the bitterness and pungency were equal to 4.7 and 5.2, respectively.
These findings indicate that the Coratina oils are medium-intense olive oils.
The total polyphenol contents were significantly higher in the Coratina oils and correlated with the intensity of bitter and pungent attributes.
The differences found between the geographical areas and ripeness indexes were significant for the Arbequina, but not for Coratina, which showed less variability.
The results obtained in this work present useful information on chemical and sensory attributes for databases on Argentinean olive oils.
They may also contribute to determine the optimum harvest time.
Publication
Authors
B. Cobos, L. Tomsig, L. Kricak, S.B. Mattar, A.A. Carelli , L.N. Ceci
Keywords
‘Arbequina’, ‘Coratina’, fatty acids, antioxidant compounds, sensory attributes
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