CNR - Institute of Biometeorology (IBIMET), via Gobetti 101, 40129 Bologna, Italy.
CNR - Trees and Timber Institute (IVALSA), via Madonna del Piano 10, 50019 Sesto Fiorentino (FI), Italy.
Food Chem. 2018 Apr 15;245:1098-1104. doi: 10.1016/j.foodchem.2017.11.061. Epub 2017 Nov 16.
The effects of olive ripeness, areas of production and their interaction on the chemical and sensory characteristics of cv. Bosana oil were assessed. The study was carried out in three areas of the Sassari province, Sardinia (Italy), at three stages of maturation. The results indicated the independence of the two factors: ripeness influenced saturated fatty acids, pigment content and deacetoxy oleuropein aglycone (DAOA) content and didn't affect the sensory characteristics, while production area influenced unsaturated fatty acids, content of vanillic acid and some sensory characters. In order to verify the interdependency of the two factors, statistical analyses (two-way ANOVA) were performed. Our study showed that a thoughtful planning of harvest times and production area could allow to obtain Bosana virgin olive oil of the highest quality. Furthermore, utilizing cultivars that maintain the properties of their oils even at late dates of harvest, it would be possible to optimize harvest times.
本研究评估了油橄榄成熟度、产地及其相互作用对 cv. Bosana 油化学和感官特性的影响。该研究在意大利撒丁岛萨萨里省的三个地区进行，在三个成熟阶段进行。结果表明，这两个因素是独立的：成熟度影响饱和脂肪酸、色素含量和去乙酰氧基橄榄苦苷配基（DAOA）含量，而不影响感官特性，而产地影响不饱和脂肪酸、香草酸含量和一些感官特性。为了验证这两个因素的相互依赖性，进行了统计分析（双因素方差分析）。我们的研究表明，精心规划收获时间和生产地区可以获得最高质量的 Bosana 初榨橄榄油。此外，利用即使在收获后期仍能保持油特性的品种，也可以优化收获时间。
