Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, Ciudad Real Campus, E-13071 Ciudad Real, Spain.
Food Chem. 2015 Jun 1;176:493-503. doi: 10.1016/j.foodchem.2014.12.078. Epub 2014 Dec 25.
The current trend of the olive oil market is the production of high quality extra from traditional minor olive varieties with peculiar and differentiated characteristics (especially with respect to the aromatic and phenolic composition). In this way, the interest of Galician oil producers (NW Spain) in recovering old autochthonous Local olive fruits has increased substantially in recent years. In order to investigate the potential of the Local olives by either producing high quality monovarietal oils or mixing with the most widespread olives in Galicia (Arbequina and Picual cv.), quality indices, and fatty acid composition as well as volatile and phenolic profiles were determined and compared. All EVOOs studied in this work can be considered as "extra virgin olive oil" due to quality indices fell within the ranges established in legislation. Picual and Local olive oils as well as those resulting from their co-crushing reach values which are required by EU legislation to add the specific health claim on the oil label. Co-crushing Picual:Local (80:20) provided a significant enhancement of grass and apple nuances and a decrease of banana notes with respect to Picual oils. The co-crushing process improved sensory and health properties of Picual extra virgin olive oils. The effect of co-crushing on phenolics, ester volatiles and banana nuances cannot be easily modulated, contrary to quality indices and fatty acid composition, both changing linearly in strict correlation with the fruit mass ratio.
橄榄油市场目前的趋势是生产具有独特和差异化特点（尤其是在香气和酚类组成方面）的传统小品种优质特级初榨橄榄油。近年来，西班牙西北部加利西亚地区的橄榄油生产商对回收旧的本地原生橄榄果产生了浓厚的兴趣。为了调查本地橄榄的潜力，无论是生产高质量的单一品种油还是与加利西亚最广泛种植的橄榄（ Arbequina 和 Picual cv.）混合，本研究测定和比较了质量指数、脂肪酸组成以及挥发性和酚类谱。由于质量指数符合法规规定的范围，本研究中研究的所有 EVOO 都可以被认为是“特级初榨橄榄油”。 Picual 和本地橄榄油以及它们的混合油达到了欧盟法规要求在油标签上添加特定健康声明的要求。 Picual：本地（80:20）的混合压榨显著增强了青草和苹果的细微差别，并降低了香蕉的味道。混合压榨过程提高了 Picual 特级初榨橄榄油的感官和健康特性。与质量指数和脂肪酸组成不同，混合压榨对酚类、酯类挥发性物质和香蕉气味的影响不易调节，因为质量指数和脂肪酸组成都与果实质量比呈线性变化，严格相关。
