The aim of this study is to provide an additional element of knowledge and evaluation on extra virgin olive oil from the Italian region Calabria, belonging to the Grossa di Gerace cv. Then, the following chemical, physical-chemical, and sensory analyses have been performed: free acidity, peroxide value, UV spectrophotometric indices, ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, dynamic headspace volatile compounds, and sensory profile. The analytical investigation allowed to highlight the great potential of this cultivar: a "quality" that will satisfy consumer expectations for a particular food, and especially a "typicality" because of its unique attributes in the zone of production. According to the results provided by the analysis carried out on the extra virgin olive oil samples from ‘Grossa di Gerace’ and its mixtures with another important cultivar of Calabria, ‘Carolea’, and thanks to statistical tools, 17 variables have been identified that could be considered markers of single cultivar olive oils of ‘Grossa di Gerace’: phytol, palmitic acid, 1-hexanol, trans-2-hexen-1-ol, α-amyrin, 3,4-DHPEA-EA-H, palmitoleic acid, apigenin, methyl-luteolin, geranylgeraniol, 3,4-DHPEA-EA, OOL + LnPP, PoOO, PoOP + SPoL + SOLn + SPoPo, citrostadienol, luteolin, and trans-2-hexenal. The Principal Components Analysis (PCA) applied to the 17 variables, has permitted to distinguish blends with more than 10% of ‘Carolea’.
|Autori:||Di Serio, M.G.;Di Giacinto, L.;Di Loreto, G.;Giansante, L.;Pellegrino, M.;Perri, E.|
|Data di pubblicazione:||2016|
|Titolo:||Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv|
|Rivista:||EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY|
|Appare nelle tipologie:||1.1 Articolo in rivista|