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

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.Junta de Andalucía P18-TP-285

Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils

In recent years, there has been a growing demand for organic extra virgin olive oils (OEVOOs) as quality products with greater added value. The aim of the present work was to determine whether the washing process and time of harvesting (morning or afternoon) plays an important role in the quality of Picual OEVOOs by studying quality parameters (degree of acidity, peroxide value, K232, K270, oxidative stability), and volatile and sensory profiles. Olive fruits were harvested at three maturity stages and within each phase at two times of the day (morning and afternoon). Then, samples were divided into two blocks (washed and unwashed). Volatile profile was obtained by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Regarding the physicochemical quality parameters, sensory and volatile profiles, there were no differences between the oils produced under the two treatments applied (washed/non-washed). However, the time of harvesting (morning or afternoon) did influence the volatile and sensory profile, with higher values in the oils obtained from fruits harvested in the morning, being statistically significant for the families of aldehydes, hydrocarbures and lactones. Besides, the olives harvested during the mornings gave rise to oils with higher values in the green and apple fruit attributes.Junta de Andalucía US-138083

Evolución del perfil sensorial del aceite de oliva virgen en la maduración y su influencia en el diseño de la almazara

Tesis Univ. Granada. Departamento de Edafología y Química Agrícola. Leída el 24 de febrero de 201

Fruit washing influence on extra virgin olive oil quality: a sensory perspective

Comunicación científica presentada en el XIX Simposium Expoliva 2019, Jaén (España) 15-17 mayoIn this work the washing operation applied to fruits of olive tree (Olea europaea) will be studied to verify its influence on the quality of the oils that can be obtained subsequently. For this purpose, 60 fruit samples (of 7.5 kg each) were taken from a rainfed farm, dedicated to Picual variety under organic crop production, and the corresponding oils were obtained by washing and by non-washing such samples. After carrying out diverse sensory analyses (in which were assessed sensory attributes as green fruity, bitter, pungent, sweet, green leaf, grass, apple, almond and tomato), it is worth noting that, under the conditions in which this study was conducted, it is observed that there are no relevant differences among the oils obtained by washing and by non-washing the olive fruits. This fact is relevant and it could be considered by the producers of this sector when making decisions about the unit operations more indicated to apply in order to get high-quality oils

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

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.Junta de Andalucía P18-TP-285

La formación de los consumidores en la percepción de la calidad de los aceites de oliva. Reflexiones y estrategias para la valorización de los aceites de oliva virgen extra con DOP andaluces

The situation of uncertainty the olive growing and oil systems are having nowadays can be explained, roughly speaking, by structural internal variables, some others regarding the olive oil distribution channels, and, finally, by variables dealing with the consumer knowledge and sensorial perception of the quality olive oil types. The results show scientific evidences on the short level of knowledge and sensory ability the andalusian people have on the characteristics of the different olive oil types. These results are based upon a survey made to consumers (overall consumers, agricultural technicians, and children), dealing with the olive oil consumption and purchasing behaviours, and a tasting test to measure their sensory capability. The main conclusions aim toward a pressing need to work in training and educational programs to reduce this lap, and favour the marginal and traditional olive grove, which is unable to be restructured otherwise.Si la situación actual de incertidumbre que está sufriendo el sector olivarero y aceitero andaluz es consecuencia, entre otras razones, de factores estructurales internos del sector, y de otros externos derivados de la posición dominante de la distribución de los aceites de oliva, pensamos que también es debida al bajo nivel de conocimiento y percepción de la calidad que los consumidores tienen de los aceites de oliva. El presente trabajo muestra evidencias científicas de la necesidad de la formación en la calidad de los aceites de oliva, para su valorización, sobre todo como medida de apoyo a una parte importante del olivar andaluz, el marginal y tradicional, de difícil reconversión, y cuya única baza de supervivencia es la apuesta por la calidad y la valoración de sus aceites. Los resultados que se muestran se basan en una encuesta sobre el conocimiento y los hábitos de consumo y compra de los aceites de oliva de los consumidores andaluces, y, conjuntamente, en un análisis de su percepción sensorial (cata ciega) de la calidad de los aceites de oliva. Su discusión permite sugerir estrategias basadas en la promoción diferenciada de estos aceites de calidad y en la formación del consumidor

Influencia del lavado de frutos sobre determinados parámetros de calidad de un aceite de oliva virgen extra ecológico

Comunicación científica presentada en el XVII Simposium Expoliva 2015, Jaén (España) 6,7 y 8 mayoComo resultados preliminares de un proyecto aún en desarrollo, donde se pretende estudiar la influencia de la operación del lavado de frutos sobre la calidad reglamentada del aceite de oliva virgen extra, se presenta este trabajo en el que serán evaluados ciertos parámetros analíticos (grado de acidez, índice de peróxidos, absorbancia en el ultravioleta y estabilidad oxidativa) de un aceite de oliva virgen extraído de aceitunas de la variedad Picual cultivada bajo producción ecológica. A tal fin, y a partir de 60 muestras de aceituna escogidas al azar durante un periodo de cosecha temprana, se obtuvieron los correspondientes aceites aplicando, según el caso, el “lavado” o el “no lavado” de los frutos. De acuerdo con los valores obtenidos, puede destacarse que, bajo las condiciones en las que fue realizado este estudio, no existe una diferencia relevante (en lo que a calidad reglamentada se refiere) entre los aceites procedentes del “lavado” y del “no lavado” de frutos. Este hecho podría ser un elemento a considerar por los productores del sector a la hora de tomar decisiones en sus procesos de fabricación