Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile |
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| Authors: | Debora Tura,Osvaldo Failla,Daniele Bassi,Stefano Pedò ,Arnaldo Serraiocco |
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| Affiliation: | 1. University of Milan, Dipartimento di Produzione Vegetale (DIPROVE), Via Celoria 2, 20133 Milano, Italy;2. Fondazione Edmund Mach, Istituto Agrario San Michele all’Adige, Via Mach 1, 38010 S. Michele all’Adige (TN), Italy;3. CRA, Centro Centro di ricerca per l’olivicoltura e l’industria olearia, Viale Petruzzi 75, 65013 Città S. Angelo (PE), Italy |
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| Abstract: | 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. |
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| Keywords: | Quality Phenols Volatiles Aroma Panel test Head-space |
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