CNR - Institute of Biometeorology, via Gobetti 101, 40129 Bologna, Italy.
CNR - Laboratory of Monitoring and Environmental Modelling for the Sustainable Development, Via Madonna del Piano 10, 50019 Sesto Fiorentino (Florence), Italy.
Food Chem. 2017 Jun 1;224:78-85. doi: 10.1016/j.foodchem.2016.12.050. Epub 2016 Dec 20.
The olive species (Olea europaea L.) is characterized by significant phenotypic and genetic variability the genetic matrix has a strong influence on several important extra virgin olive oil (EVOO) chemical components. Four clones from cultivars autochthonous of the Emilia Romagna region were selected for their notable performance in terms of agronomical characteristics, and the quality of the olive oil produced was studied in detail. In particular, we analyzed the fatty acid composition, the phenolic profile and the sensory analysis of the oils from these clones and compared them with the oils from the respective cultivars. Most of the new clones, all already provided with a genetic and sanitary certification, exhibited overall higher qualitative standards than the cultivars, producing monovarietal oils interesting both nutritionally and from a sensory point of view, and furthermore with a beneficial effect on health.
油橄榄物种（Olea europaea L.）的特点是表现型和遗传变异显著，遗传基质对几个重要的特级初榨橄榄油（EVOO）化学组成部分有强烈影响。选择了来自艾米利亚-罗马涅地区的四个具有显著农艺性状的品种克隆，并详细研究了其生产的橄榄油的质量。特别是，我们分析了这些克隆的油的脂肪酸组成、酚类物质组成和感官分析，并将其与各自品种的油进行了比较。大多数新的克隆，都已经提供了遗传和卫生认证，表现出比品种更高的整体质量标准，生产出具有营养价值和感官吸引力的单品种油，此外对健康还有有益的影响。
