Breschi Carlotta, Cecchi Lorenzo, Mattagli Federico, Zanoni Bruno, Ugolini Tommaso, Ieri Francesca, Calamai Luca, Bellumori Maria, Mulinacci Nadia, Boncinelli Fabio, Canuti Valentina, Menghini Silvio
Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies (DAGRI), University of Florence, Via Donizetti 6, 50144 Firenze, Italy.
Institute of Bioscience and BioResources (IBBR), National Research Council of Italy (CNR), Via Madonna del Piano 10, Sesto Fiorentino, 50019 Florence, Italy.
Molecules. 2025 Jun 30;30(13):2811. doi: 10.3390/molecules30132811.
Consumers are increasingly willing to pay a premium for high-quality extra virgin olive oils (HQ-EVOOs) with specific sensory or nutraceutical properties, and originating from particular botanical or geographical origins. Regarding geographic origin, Italy is one of the main producers, with many local production areas, each characterized by its own distinctive typicity. The aim of this study is the chemical, sensory, and nutraceutical profiling of HQ-EVOO produced over two production years in Montespertoli (province of Florence) by 12 producers involved in the "MontEspertOlio" project, funded by the Tuscan Region. Oils were produced based on a production process previously defined and specifically applied to this territory. The shelf-life of the oil was also evaluated over a 12-month period. Legal quality parameters were analyzed according to EU regulation. Phenolic compounds, tocopherols, fatty acid composition, and volatile compounds were analyzed using HPLC-DAD, HPLC-FLD, HS-SPME-GC-MS, and GC-FID, respectively. Finally, sensory analysis was conducted using the Panel Test method. Results showed that Montespertoli HQ-EVOO is characterized by distinctive sensory and chemical traits that fully match consumer preferences, even across two production years characterized by different growing conditions. The shelf-life performance was excellent over 12 months, also showing a protective effect of greater bottle sizes against oxidation.
消费者越来越愿意为具有特定感官或营养特性、且源自特定植物或地理来源的高品质特级初榨橄榄油（HQ-EVOOs）支付溢价。在地理来源方面，意大利是主要生产国之一，有许多当地产区，每个产区都有其独特的典型特征。本研究的目的是对参与由托斯卡纳大区资助的“MontEspertOlio”项目的12位生产商在蒙特斯佩托利（佛罗伦萨省）两个生产年份生产的HQ-EVOO进行化学、感官和营养成分分析。这些油是根据先前定义并专门应用于该地区的生产工艺生产的。还对油在12个月期间的保质期进行了评估。根据欧盟法规分析了法定质量参数。分别使用HPLC-DAD、HPLC-FLD、HS-SPME-GC-MS和GC-FID分析了酚类化合物、生育酚、脂肪酸组成和挥发性化合物。最后，采用小组测试法进行了感官分析。结果表明，蒙特斯佩托利HQ-EVOO具有独特的感官和化学特征，完全符合消费者的偏好，即使在两个生长条件不同的生产年份也是如此。在12个月内，保质期表现出色，较大瓶型对氧化也有保护作用。
