Abstract
Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.
Highlights
Spain ranks first in olive grove area and the main olive-growing zone in terms of production is Andalucía (South Spain) due to the warm and dry climate [1,2]
Several studies shown that oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending these Local olives with Picual and/or Arbequina olives have differentiated aromatic, fat, and phenolic composition which results in different organoleptic attributes and sensory characteristics influencing the sensory quality [8,9,10,11]
The obtained values for free acidity in Local-MBPA, Local-MB and Mansa oils were similar to those found in other oils elaborated with Mansa and Brava cultivars [9,10] and peroxide values were lower
Summary
Spain ranks first in olive grove area and the main olive-growing zone in terms of production is Andalucía (South Spain) due to the warm and dry climate [1,2]. Galicia has gradually emerged as a new Spanish olive-growing zone [5] and though Arbequina and Picual varieties predominate in plantations, Mansa and Brava are olive autochthonous cultivars (known by producers as Local) from which high-quality extra virgin olive oils (EVOOs) are obtained. The current trend of the olive oil market is the production of EVOOs with specificity of origin and particular and differentiated sensory, nutritional, and health characteristics [6]. Several studies shown that oils obtained as by co-crushing Mansa and Brava olives in different proportions (usual practice adopted by elaboration of these oils) as by blending these Local olives with Picual and/or Arbequina olives have differentiated aromatic, fat, and phenolic composition which results in different organoleptic attributes and sensory characteristics influencing the sensory quality [8,9,10,11]
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