INFLUENCE OF GENETIC MATRIX ON CHEMICAL AND SENSORY PROFILES OF ITALIAN MONOVARIETAL OLIVE OILS
Commercial virgin olive oils belonging to some cultivars most represented at the Italian National Review of Monovarietal olive oils were considered. The nutri-tional properties, expressed as fatty acids and total phenols, and the sensory profiles were determined. The influence of the cultivar on chemical characteristics as well as on sensory attributes (olive fruity, grassy, fresh almond, artichoke, tomato, aromatic herbs, bitter and pungent) was highly significant. The increase of the number of oil samples participating in the Review allows the improvement of the definition of each sensory profile. The construction of a data-bank based on a large number of samples, which is available at URL http://www.olimonovarietali.it, has also contributed to the reduction of the variable effects involved in the oil production process.
Rotondi, A., Magli , M., Licausi, E., Alfei, B. and Pannelli, G. (2011). INFLUENCE OF GENETIC MATRIX ON CHEMICAL AND SENSORY PROFILES OF ITALIAN MONOVARIETAL OLIVE OILS. Acta Hortic. 924, 401-406
Olea europaea, Italian National Review of Monovarietal olive oils, variety fatty acids, total phenols, confidence intervals