FULL CHARACTERIZATION OF VIRGIN OLIVE OILS FROM NEW OLIVE GERMPLASM
The products from a new olive germplasm have been studied. Up to now, nine oil varieties from new Olea oleuropaea L. genotypes (P5 93, P5 18, P1 3, P1 25, G1 127, P1 35, P4 6, G2 121 and P6 73) have been characterised. They exhibited different analytical and sensory traits but were in general all interesting for their flavour, aroma, stability, endurance to oxidation and potentially long shelf-life. They mostly showed significant levels of functional micro-components, such as biophenolics, o-diphenols, tocopherols, volatiles, carotenes and other carotenoids and xanthophylls (lutein noticeably). Most of the other analytical variables evaluated were barely affected by the genetic store. Based on analytical datasets the new olive genotypes were well discriminated by multivariate methods.
Ranalli, A., Contento , S. and Di Simone, G. (2012). FULL CHARACTERIZATION OF VIRGIN OLIVE OILS FROM NEW OLIVE GERMPLASM. Acta Hortic. 949, 77-83
new olive genotypes, glyceryl and non-glyceryl fractions, non glycosidic secoiridoids, green aromas, typicalness, chemometrics