Di Lecce Giuseppe, Piochi Maria, Pacetti Deborah, Frega Natale G, Bartolucci Edoardo, Scortichini Serena, Fiorini Dennis
Independent Researcher, Expert in Food Science and Technology, 26100 Cremona, Italy.
University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy.
Foods. 2020 Jul 9;9(7):904. doi: 10.3390/foods9070904.
Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels ( < 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level ( < 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors.
对11种意大利单一品种特级初榨橄榄油（MEVOOs）（卡尔邦切拉、科拉蒂纳、佛朗托io、莱基诺、马尔齐奥、毛里诺、莫拉约洛、法勒隆的皮安托内、佩德olino、罗肖拉、费尔莫的萨尔加诺）进行了研究，这些橄榄油来自在同一试验橄榄园中、相同条件下（施肥、灌溉）种植，并采用相同技术（三路连续生产设备）加工的橄榄。结果，评估了橄榄品种对油的脂肪酸和三酰甘油组成、氧化稳定性、极性酚类成分以及感官特性（感官评定）的影响。佩德olino、毛里诺和马尔齐奥油的棕榈酸、亚油酸和亚麻酸含量最高（<0.01），油酸与亚油酸的比例最低。在三酰甘油中，三油精（OOO）在不同的油中差异很大，科拉蒂纳和莱基诺的含量最高。佛朗托io的1-硬脂酰-2-棕榈酰-3-油酰甘油和1,3-二硬脂酰-2-油酰甘油含量最低。罗肖拉的两种最丰富的裂环环烯醚萜衍生物（与羟基酪醇和酪醇相连的脱羧甲基橄榄酸的二醛形式）含量最高（<0.01）。总酚含量与氧化稳定性之间存在良好的相关性，分别表明马尔齐奥和莱基诺是最丰富和最贫乏的基因型。品种间的感官差异主要与苦味、辛辣味和果味有关，而对次生风味没有影响。
