Instituto de la Grasa (CSIC), Padre García Tejero 4, E-41012 Sevilla, Spain.
J Agric Food Chem. 2010 Dec 22;58(24):12899-905. doi: 10.1021/jf1031313. Epub 2010 Nov 22.
Olive tree varieties that were cultivated only in the Mediterranean basin a few decades ago are now planted in the Southern Hemisphere as well. The chemical composition of the oils produced in countries as far distant as Spain and Chile are affected by differences in latitude and climate. In this work, seven monovarietal virgin olive oils from Chile (Arbequina, Barnea, Frantoio, Koroneiki, Leccino, Manzanilla and Picual) have been characterized by the chemical compounds responsible for taste (phenols) and aroma (volatiles). The oils were produced in five regions of Chile, and the concentration values of some chemical compounds were related to the geographical location of the olive tree orchards. Virgin olive oils from the major cultivars, Arbequina and Picual, were characterized in comparison with the same monovarietal oils produced in Spain. The concentration values of fourteen volatile compounds showed significant differences (p < 0.05) between the oils produced in Spain and Chile. Concerning the phenol composition, main differences were found on the secoiridoids derivatives of oleuropein and ligstroside, apigenin and luteolin.
几十年前，仅在地中海盆地种植的橄榄树品种现在也在南半球种植。即使在像西班牙和智利这样相隔遥远的国家，由于纬度和气候的差异，所生产的油的化学成分也会受到影响。在这项工作中，对来自智利的七种单品种初榨橄榄油（阿贝基纳、巴涅亚、佛朗托伊奥、科罗内利、莱希诺、曼萨尼拉和皮夸尔）的负责味道的化学化合物（酚类）和香气（挥发性物质）进行了特征描述。这些油是在智利的五个地区生产的，一些化学化合物的浓度值与橄榄树果园的地理位置有关。将主要品种阿贝基纳和皮夸尔的初榨橄榄油与在西班牙生产的相同单品种油进行了比较。在西班牙和智利生产的油之间，十四种挥发性化合物的浓度值存在显著差异（p < 0.05）。关于酚类化合物的组成，在橄榄苦苷和黎芦烷、芹菜素和木犀草素的次级代谢物中发现了主要差异。
