This study aims to contribute to the knowledge of the commercial, sensory, and analytical characteristics of extra virgin olive oil (EVOO) from the Marche region (Italy), renowned since ancient times. The chemical composition of all the most typical monovarietal oils collected in four crop seasons, was studied in relation to the year of harvesting (from 2004-2007) and the genotype. In order to obtain a complete description of oil samples, free acidity, peroxide value, fatty acid composition, ultraviolet indices, carotenoids, chlorophylls, and phenols were determined. The main characteristics of these oils are large total phenol content, low acidity and peroxide values, low oxidative susceptibilities. All the chemical parameters fell within the limits established for the maximum olive oil category. Sensory evaluation showed that the total score of all the monovarietal extra virgin olive oils was always much higher than the 6.5 limit established for the 'extra-virgin' category. The overall quality indices support claims of excellence for monovarietal EVOOs from this geographical area. Results from the present study are of key importance for the specific Production Standards a document that contains regulations for supervising the entire olive oil production cycle and a prerequisite for both the European Protected Denomination of Origin (PDO) and Quality granted by the Marche region (QM) labels. Copyright © Taylor & Francis Group, LLC.
Monovarietal extra virgin olive oils from the Marche region, Italy: analytical and sensory characterization
PASSAMONTI, Paolo;
2011-01-01
Abstract
This study aims to contribute to the knowledge of the commercial, sensory, and analytical characteristics of extra virgin olive oil (EVOO) from the Marche region (Italy), renowned since ancient times. The chemical composition of all the most typical monovarietal oils collected in four crop seasons, was studied in relation to the year of harvesting (from 2004-2007) and the genotype. In order to obtain a complete description of oil samples, free acidity, peroxide value, fatty acid composition, ultraviolet indices, carotenoids, chlorophylls, and phenols were determined. The main characteristics of these oils are large total phenol content, low acidity and peroxide values, low oxidative susceptibilities. All the chemical parameters fell within the limits established for the maximum olive oil category. Sensory evaluation showed that the total score of all the monovarietal extra virgin olive oils was always much higher than the 6.5 limit established for the 'extra-virgin' category. The overall quality indices support claims of excellence for monovarietal EVOOs from this geographical area. Results from the present study are of key importance for the specific Production Standards a document that contains regulations for supervising the entire olive oil production cycle and a prerequisite for both the European Protected Denomination of Origin (PDO) and Quality granted by the Marche region (QM) labels. Copyright © Taylor & Francis Group, LLC.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
