PDO virgin olive oil quality—Minor components and organoleptic evaluation

Abstract

The main objective of this study was to advance our knowledge of the relationship between minor component profiles and the quality and sensory perception of PDO (Protected Designation of Origin) Virgin Olive Oils (VOO) such as the Cornicabra PDO Montes de Toledo (Toledo, Spain), which is characterized by medium–high levels of phenolic compounds and medium–intense bitterness and pungency. Sensory analysis was performed in 60 Cornicabra virgin olive oils, which were categorized into virgins and extra virgins, by the official test panel of the Consejo Regulador de la Denominación de Origen Montes de Toledo (CRDO, Toledo), as recognized by the International Olive Council (IOC). The experimental results show that a significant increase in the oxidation index “peroxide value” and the presence of the sensory defect “wet wood” in the VOO, which were due to the freezing of the olives while on the tree, did not significantly affect the levels of phenolic compounds and tocopherols in the oils. This is of major importance due to the antioxidant and nutraceutical properties attributed to these compounds. The relationship between the phenolic components and the characteristic bitterness in Cornicabra virgin oils, which can be enhanced by volatile compounds related to the green notes, was confirmed. A good correlation was also found between the “wet wood” attribute, which has recently been recognized as a sensory defect by the International Olive Council, and the volatile compounds 2-methylbutanal and 3-methylbutanal.