title: Characterization of virgin olive oils produced with autochthonous Galician varieties.
abstract: The interest of Galician oil producers (NW Spain) in recovering the ancient autochthonous olive varieties Brava and Mansa has increased substantially in recent years. Virgin olive oils produced by co-crushing both varieties in two different proportions, reflecting the usual and most common practice adopted in this region, have gradually emerged for the production of virgin olive oils. Herein, the sensory and chemical characteristics of such oils were characterized by quality and genuineness-related parameters. The results of chemical analysis are discussed in terms of their effective contribution to the sensory profile, which suggests useful recommendations for olive oil producers to improve the quality of oils. Antioxidant compounds, together with aromas and coloured pigments were determined, and their contribution in determining the functional value and the sensory properties of oils was investigated. In general, given the high levels of phenolic compounds (ranging between 254 and 375mg/kg oil), tocopherols (about 165mg/kg oil) and carotenoids (10-12mg/kg oil); these are oils with long stability, especially under dark storage conditions, because stability is reinforced with the contribution of chlorophylls (15-22mg/kg oil). A major content of phenolic compounds, as well as a predominance of trans-2-hexen-1-al within odor-active compounds (from 897 to 1645μg/kg oil), responsible for bitter sensory notes. This characterization allows to developing new antioxidant-rich and flavour-rich VOOs, when co-crushing with a higher proportion of Brava olives, satisfying the consumers' demand in having access to more healthy dishes and peculiar sensory attributes.
authors.affiliation: Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain.
authors.forename: Patricia
authors.initials: P
authors.lastname: Reboredo-Rodríguez
authors.affiliation: Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: González-Barreiro
authors.affiliation: Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Cancho-Grande
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy.
authors.forename: Enrico
authors.initials: E
authors.lastname: Valli
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Bendini
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy.
authors.forename: Tullia
authors.initials: T
authors.lastname: Gallina Toschi
authors.affiliation: Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain. Electronic address: jsimal@uvigo.es.
authors.forename: Jesus
authors.initials: J
authors.lastname: Simal-Gandara
mesh_terms: D006801:Humans; D000069463:Olive Oil / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D013030:Spain; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D055549:Volatile Organic Compounds
keywords: Characterization; Galician virgin olive oils; Phenolic compounds; Sensory analysis; Volatile compounds