Sensory and chemical analyses of monovarietal olive oils from lake Garda (Northern Italy)

The qualitative description of an olive oil should be based not only on chemical and physical analyses but also on sensory evaluation. The present study was designed to evaluate by sensory analysis the monovarietal oils from olive accessions in a germplasm collection in northern Italy\u2019s Lake Garda area. Relationships of chemical and sensory evaluation were studied by correlation and multiple regression analysis. Olive accessions were successfully classified by oil sensory profile. A rather good agreement among sensory traits and chemical analysis of volatile compounds and polyphenols was found

Synthesis of 4-substituted-1,2-dihydroquinolines by means of gold-catalyzed intramolecular hydroarylation reaction of n-ethoxycarbonyl-n-propargylanilines

An alternative Au(I)-catalyzed synthetic route to functionalized 1,2-dihydroquinolines is reported. This novel approach is based on the use of N-ethoxycarbonyl protected-Npropargylanilines as building blocks that rapidly undergo the IMHA reaction affording the 6-endo cyclization product in good to high yields. In the presence of N-ethoxycarbonyl-N-propargyl-metasubstituted anilines, the regiodivergent cyclization at the ortho-/para-position is achieved by the means of catalyst fine tuning

Efectos cuantitativos y cualitativos de un enzima pectolítico en la producción del aceite de oliva

The use of «Olivex»®, an enzymatic pectolytic preparation, was experimented in olive oil extraction, carried out at the industrial level with conventional pressed system. Tests were performed by processing «Leccino», «Dritta» and «Caroleo» varieties. The research results revealed that «Olivex»® increased the extraction yields, but its effect, with the above technological system, was less marked compared to the percolation and the centrifugación ones. Furthermore such an enzymatic complex, exerted a positive influence -although not very significant- on the qualitative characteristics of the oils. In fact the product obtained pointed out a higher content of polyphenols, o-diphenols, trans-2- hexenal and aromatic volatile substances. It also achieved a higher sensory score and indicated higher values of the oxidative stability, the global quality index (G. Q. I. 1), the campesterol/stigmasterol ratio, and the triterpenic alcohol content. Instead the values of the alcohol index and the content of hexanal, aliphatic alcohols and steroid hydrocarbons, resulted lower. The higher values of the peroxide index of the oils appeared as being the only negative aspect related to the use of the enzyme in the extraction process.Han sido efectuados ulteriores estudios sobre el empleo del «Olivex»®, una preparación enzimática pectolítica, en la extracción del aceite de oliva. Las pruebas tecnológicas han sido realizadas a nivel industrial con el sistema convencional de la presión, utilizando las variedades de aceitunas italianas «Leccino», «Dritta» y «Caroleo». Los resultados de la investigación han confirmado que el «Olivex»® hace aumentar el rendimiento de la extracción, pero su efecto, con el antedicho sistema tecnológico, parecía menos evidente respecto a los sistemas continuos de centrifugación y de percolación-centrifugación, aplicados en pruebas anteriores. Además, el complejo enzimático ejercitaba una influencia positiva -aunque no muy significativa- sobre algunas características de calidad del aceite. En efecto, el producto elaborado evidenciaba un contenido más alto de polifenoles, de o-difenoles, de trans-2-hexenales y de sustancias volátiles aromáticas. Además, los aceites mostraban mejores características organolépticas y evidenciaban valores más altos de la estabilidad oxidativa, del indicador global de calidad (I. G. C. 1), de la relación campesterol/stigmasterol, y del contenido de alcoholes triterpénicos. En cambio, los valores del indicador alcohólico y del contenido de hexanales, de alcoholes alifáticos y de hidrocarburos esteroideos resultaron más bajos. Los valores apenas más altos del indicador de peróxido de los aceites representaban el único aspecto no positivo ligado al empleo de la formulación enzimática en el proceso de extracción

Regional and cultivar comparison of Italian single cultivar olive oils according to flavor profiling

Geographical origin, cultivar, and olive ripening stage are important factors which affect the typical flavor profile of extra virgin olive oils. Aromatic compounds and sensorial profiles of Casaliva, Frantoio, and Leccino olive oils from three different Italian production regions Abruzzo (eastern-central Italy), Lombardy (northern Italy), and Tuscany (western-central Italy) were assessed in two cropping years and at three olive ripening stages (green, veraison, and ripe). The chemical aromatic compounds were more effective in discriminating the oils than their sensorial attributes. Oils showed peculiar aromatic and sensorial profiles according to their region of origin. Genetically similar Casaliva and Frantoio showed also analogous profiles, but distinct from Leccino. The interaction between regions of cultivation and cultivars significantly affected the flavor profiling. Practical applications: This research provides a sound proof that geographical origin, cultivar, and fruit ripening stage, could play an important interactive role in shaping the flavor profiling of extra virgin olive oils. This represents a scientific basis of the typicality concept, which should address the marketing strategies for exploiting of the PDO products

Environmental and seasonal influence on virgin olive (Olea europaea L.) oil volatiles in northern Italy

The flavor profile of extra virgin olive oil is an important quality factor to differentiate the market opportunities and to increase the value of Protected Designation of Origin products. The volatile compounds and sensory notes of ‘Casaliva’ and ‘Leccino’ olive oils from 16 olive orchards near lake Garda, northern Italy, were analyzed for three years. Results showed that in this specific mesoclimate the aromatic olive oil quality depends firstly on the year and secondly on the cultivar. ‘Casaliva’ oils showed a higher content of volatiles (aldehydes and compounds from LOX) and phenols, higher ‘green’, ‘fruity’ and ‘taste’ notes than ‘Leccino’. The most effective in separating cultivars were: trans-2-hexenal, cis-2-penten-1-ol, trans-2-hexen-1-ol, total phenols, ‘lawn’, ‘olives’ and ‘bitter’ sensory descriptors. The cultivar x year interaction also significantly differentiated and characterized quality and typicality of oils. Moreover, this study showed that oils volatile compounds were more significant than sensory evaluation in discriminating the cultivars and the years

Cultivar influence on virgin olive (Olea Europea L.) oil flavor based on aromatic compounds and sensorial profile

Sensory quality is an important property of virgin olive oil and is affected by different volatile and phenolic compounds. Their levels may be influenced by many factors, and one of the most important is the cultivar. Volatiles and phenols were correlated to sensory notes in virgin olive oils from 18 local cultivars in northern Italy assessed for 4 years in the same orchard. Most of the volatile and phenolic compounds showed an average content higher than odor and taste thresholds, explaining the correlations to sensory attributes. Some volatile compounds (e.g. ethanol, 2- methyl-propan-1-ol, pentan-1-ol, cis-2-penten-1-ol, cis-3-hexen-1-ol and octan-1-ol) and sensory attributes (e.g. \u2018flowers\u2019, \u2018banana\u2019, \u2018apple\u2019, \u2018walnut\u2019, \u2018hay\u2019, \u2018butter\u2019, \u2018sweet\u2019, \u2018floral\u2019 and \u2018fruity\u2019 notes) were found as cultivar dependent. Some cultivars, with a similar aromatic content, showed also analogous sensorial profile. \u2018Favarol\u2019, \u2018Casaliva 1\u2019, \u2018Raza\u2019, \u2018Casaliva 2\u2019, \u2018Gargna` \u2019, \u2018Mitria\u2019, \u2018Miniol\u2019, and \u2018Rossanello\u2019 resulted in the same aromatic group, characterized by an average volatiles content, and in three close affinity groups with a middle sensorial profile. Moreover, \u2018Maurino\u2019 was always isolated, showing peculiar profiles. Local cultivars \u2018Casaliva 1\u2019, \u2018Cornarol\u2019, \u2018Grignano\u2019, \u2018Trepp\u2019 and \u2018Regina\u2019 overall have shown peculiar flavor profiles. Therefore, some of these often-underutilized cultivars could be employed in the new orchards in order to take advantage of their superior oil quality traits, in addition to some positive horticultural aspects. This could be particularly crucial for the Protected Designation of Origin (PDO) oils, where the mere geographical origin could not be enough in favoring olive oil characterization and consumption, if sensorial and/or nutritional attributes are also not differentiated within a standard commercial commodity