Using lipid profiles and genotypes for the characterization of Corsican olive oils

Abstract

AbstractIn 2004, the Corsican producers of olive oils obtained a French protected designation of origin (PDO) “huile d'olive de Corse”, but up to now specifications of Corsican oil production do not clearly indicate the oil attributes related to the territory of production. That is why the fatty acid and triacylglycerol (TAG) compositions of olive oils from the nine main cultivars used to produce oils under PDO were determined and related to the olive variety. The results showed (i) that the nine cultivars covered only four olive varieties, as revealed by random‐amplified polymorphic DNA markers, (ii) that the lipid composition of oils is strongly dependent on the variety, and (iii) that the lipid composition of the four varieties is completely discriminated on the basis of the proportions of four TAG (OOO, OOL, PoOO, OOL) and one fatty acid (18:0). These results clearly establish the relationships between some characteristics of oils and the area of production (Corsica) for at least three varieties that are originated from Corsica. For the fourth variety, other investigations on minor compounds and on sensory attributes of oils must be undertaken to link some oil traits to the territory of production.