Characterization Of Olive Oils Research Articles

Bioactive Compounds in the Oils of the Autochthonous Slovenian Olive Varieties 'Buga', 'Črnica' and 'Drobnica'.

The adaptation of autochthonous olive varieties to local soil and climatic conditions can lead to a unique chemical composition and characteristics of olive oils that may differ from the generally accepted quality standards set out in the International Olive Oil Council strategy documents and EU regulations. Therefore, the fatty acid composition, biophenol, tocopherol, sterol and triterpenic dialcohol content and composition of the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' were studied for a three-year period with the aim of valorising the characteristics of the three olive varieties. Standardised and accredited analytical methods in accordance with SIST EN ISO/IEC 17025:2017 were applied. The results of the investigation showed that the highest average amount of oleic acid (75.75%) was found in the oils of the 'Črnica' variety, followed by the 'Drobnica' (72.06%) and the 'Buga' (68.73%). All three varieties are a good source of total biophenols ('Buga' 616 mg/kg, 'Drobnica' 569 mg/kg and 'Črnica' 427 mg/kg) and α-tocopherol ('Buga' 378 mg/kg, 'Drobnica' 279 mg/kg, and 'Črnica' 243 mg/kg). 'Buga' and 'Drobnica' are characterised by high amounts of total sterols, 2468 mg/kg and 2391 mg/kg, respectively, while 'Črnica' oils, in comparison, showed a lower average value of total sterols (1351 mg/kg). Due to their exceptional chemical composition, 'Buga', 'Črnica' and 'Drobnica' show great potential for the further cultivation and valorisation of traditional olive oil production in the region, thus contributing to the preservation of biodiversity and local traditions. The quality parameters of olive oil from the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' also fulfil the limits for extra virgin olive oil according to the Commission Delegated Regulation (EU) 2022/2104, despite local climatic influences. However, accelerated growth due to climatic changes affecting early harvest can lead to them falling outside these limits, which was observed in particular for the 'Buga' variety in terms of the linoleic acid content. This study emphasises the importance of timing the harvest to achieve optimum maturity and meet EU quality standards, taking into account the genetic makeup of the varieties and their response to the current climatic conditions.

Usefulness of the 1H NMR Multisuppression Approach for the Global Characterization of Monovarietal Extra-Virgin Olive Oils.

Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in a simple and fast way, in order to guarantee its quality and safety. For this purpose, in this study, commercial samples of five Spanish olive cultivars (Arbequina, Arroniz, Cornicabra, Hojiblanca, Picual) were studied by Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy, using standard and multisuppression pulses. The aim was to explore the possibility of 1H NMR use to characterize in a single run and in a global way the composition of these monocultivar oils, regarding not only their main components (fatty acids supported on triglycerides) but also minor ones (squalene, sterols, diterpenic wax esters of phytol and geranylgeraniol, phenolic and secoiridoid derivatives, like tyrosol, hydroxytyrosol, oleacein, oleocanthal, and lignans, among others, and aldehydes). The use of univariate and multivariate statistical analyses confirmed the presence of compositional features that were specific to some olive varieties. The Arbequina and Arroniz oils showed the most characteristic features that allowed for clearly differentiating them from the others. In contrast, the discrimination between the Cornicabra, Hojiblanca and Picual oils was not so easily achieved.

Factors that Affect the Quality of Olive Oil Produced Using Olives from Traditional Orchards in the Middle East

Traditional olive (Olea europaea) orchards have been grown for thousands of years and still occupy most of the world’s cultivated olive areas. To compete with olive oil produced in the higher-yielding intensive orchards, the oil from traditional orchards must be of high quality. We evaluated oil quality—potential and actual (under commercial conditions)—and tested the stages in the production chain that are likely to reduce oil quality in the traditional sector in the Middle East region. Our findings show a clear negative impact of growers’ traditional practices on both the chemical and sensory characteristics of olive oil. The oil originating from the commercial process had higher free fatty acid and lower polyphenol and carotenoid contents, lower stability, lower pungency, lower fruitiness, lower bitterness, and a higher prevalence of organoleptic defects than oil that originated from fruit picked from the same trees during the experimental procedure. The current common harvesting technique of pole beating significantly increased fruit injury and fruit with mold, leading to a reduction in oil polyphenols and an increase in free fatty acid levels compared with those resulting from manual picking. In addition, after harvest, storing the fruit for more than 48 hours in plastic bags dramatically reduced the oil quality. The traditional olive orchard could be a source of high-quality extra virgin olive oil. However, fruit handling—from the trees until the end of the oil extraction process—is performed incorrectly, thus adversely affecting the oil quality.

The phospholipid chromatographic fingerprint: An analytical cutting-edge strategy in the distinguished characterization of olive oil

In this study, two basics are addressed to achieve the characterization of edible vegetable oils from a universal perspective. Firstly, the use of a very specific chemical fraction scarcely studied, such as the phospholipids, is proposed to tackle vegetable oil characterization. For this, a new analytical method for phospholipid fraction is developed, which is based on reverse phase liquid chromatography coupled to universal detector such as charged aerosol detector (LC-CAD). In addition, a additional method using LC-(Q-Orbitrap)MS has been developed for the chemical identification of the compounds present in the phospholipid fraction. Secondly, it is proved that the instrument-agnostizing methodology is suitable to obtain a unique and time-consistent chromatographic fingerprint for each vegetable oil, which is independent of the instrument used. This could lead for the setting up of universal databases and the development of a single global multivariate model enabling edible vegetable oils discrimination by any laboratory at any time. This ultimately leads to resource and time reduction, generating lower analysis costs. The main results have been to be able to unequivocally characterise the different edible vegetable oils under study using data mining/machine learning methods such as partial least squares-discriminant analysis, support vector machine and classification a regression trees. In addition, more than 60 chemical compounds have been characterised in samples of olive oil of different categories and other edible vegetable oils respectively. This resulted in the proposal of tentative chemical markers which could be used to identify a particular edible vegetable oil.

An Artificial Intelligence-based tool to predict “unhealthy” wine and olive oil

The application of Artificial Intelligence (AI) in the agri-food industry has witnessed significant advancements, particularly in healthy food, quality assessment, and geographical origin determination of agri-products such as wine and olive oils, whose international market is constantly growing. This paper explores the applicability of Machine Learning (ML) models for predicting “unhealthy” wines and olive oils. As for the healthy factor, two main characteristics of wines and olive oils were evaluated: their quality and their geographical origin. In the study, 3 ML algorithms were compared (Random Forest, Linear Discriminant Analysis, and K-Nearest Neighbors) to predict just by observing their chemical characteristics: i) the quality of red and white wine and ii) the geographical origins of wine and olive oils. Real datasets were used for these case studies. The Synthetic Minority Over-sampling Technique (SMOTE) was used to manage imbalanced data, and well-adopted AI metrics were collected to evaluate the accuracy of the predictions made by the 3 ML algorithms. 3 datasets were analyzed: dataset #01 contains ∼7000 data entries related to 2 types of wine (red and white Portuguese wines) and 11 wine's chemical characteristics; dataset #02 contains 178 data entries related to 3 different Italian vineyards and 13 wine's chemical characteristics; dataset #03 contains 572 data entries related to 9 different Italian geographical regions for olive oil and 7 fatty acid characteristics. A total of ∼7700 data points, 5 wines and 9 olive oil types, and 31 chemical characteristics were analyzed. 12 quality metrics were collected per each dataset analysis. The designed ML models achieved good accuracy (>0.65) in predicting the wine quality, a very high accuracy (>0.99) in predicting its vineyard, and a very good accuracy (>0.97) in predicting the origin of olive oil. Moreover, an AI-based tool has been developed that stakeholders can use to predict the quality and geographical origin of wine and olive oil to avoid possible fraudulent and unhealthy product labels. The obtained prediction results showcase AI and ML's potential to help the agri-food industry, providing valuable insights and innovations for producers, distributors, and consumers alike. Integrating AI and ML in the agri-food industry may enhance product quality, consumer trust, and market transparency.

Sensory and physicochemical characteristics of Uruguayan picual olive oil obtained from olives with different ripening indexes

The sensory and physicochemical characteristics of olive oil will be mainly influenced by the agronomic conditions of the crop and harvest. Therefore, the results cannot be extrapolated from one region to another. On the contrary, the ripening index (RI) is a factor that can influence the quality of the oils obtained. Picual is one of the four most important olive varieties from Uruguay. This work studied how ripening influences the sensory and physicochemical characteristics of the extra virgin olive oil extracted from the Picual variety olives harvested in Uruguay. A total of 19 samples of olive oils extracted in the Abencor System pilot plant were analyzed. They were obtained from green, medium, and ripened olives from two different harvests (2021 and 2022). All the studied pastes were considered “difficult” due to a high moisture content of over 55%. This was reflected in the low yields of extraction which did not exceed 12.9%. All the oils obtained were characterized as extra virgin from a sensory and physicochemical point of view. Their content of total phenols and oleic acid allows defining Uruguayan Picual oils as “high in total phenols” and “high in oleic acid,” respectively. They were sensory characterized as oils with fruity medium, bitter medium, and pungent medium and green, tomato, banana, and dry fruit aromatic notes. When olives increased ripening, the fruity, bitter, and pungent of the oils and phenol and oleic contents and the oleic/linoleic ratio decreased, and the yield was not modified. This is what makes the Uruguayan olive oil of the Picual variety ideal to be harvested with low RIs.

Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds.

A "green breakthough" at the table due to consumer demand for healthy and sustainable foods, which aligns with the typical Mediterranean diet, has recently led to an increase in the consumption of products such as extra virgin olive oil. In fact, Italian olive cultivation, which contributes an average of 15% of world production, has seen the production of extra virgin olive oil with a value of exports that have doubled in the last 20 years. In this context, the olive oil sector of the Emilia-Romagna region (Italy), and in particular the PDO Brisighella, could achieve greater success with consumers by proposing a product obtained through sustainable agriculture that enhances the content of bioactive compounds. For these reasons, in this study, different agronomic variables are investigated in order to optimize the presence of bioactive components in extra virgin olive oil made from monovarietal Nostrana di Brisighella, namely phenolic and positive volatile compounds, thus naturally enriching this product both from health and sensory points of view. The study focuses on the volatile and phenolic fractions (derivatives of hydroxytyrosol and tyrosol) of olive oil and the positive sensory attributes (fruity, bitter and pungent) that are known to be associated with these molecules. The phenolic content is of particular interest due to the potential to support health claims. Extra virgin olive oil samples were produced from olives of the Nostrana di Brisighella cultivar; fruits were obtained through integrated pest management or organic farming and picked at four increasing indices of maturity, corresponding to four successive weeks of harvesting. These agronomic variables influenced the compositional and sensory characteristics of the extra virgin olive oils assessed, highlighting differences that likely derive from the effect of the agronomic system used, i.e., integrated pest management or organic farming.

Physicochemical Characterization of ‘Moroccan Picholine’ Olive (Olea europaea L.) Oil Produced in Southern Morocco Using Multivariate Statistical Analysis

This study focuses on evaluating the characteristics of olive oil produced in the Taroudant province (southern Morocco), making this the first comprehensive study focusing on olive oil from the ‘Moroccan Picholine’ cultivar. Our objective was to elucidate the distinctive qualities of olive oil from this region, providing valuable insights into its potential contributions to the country’s olive oil sector. For this purpose, several quality criteria (free fatty acids, moisture content, saponification value, and iodine value), oxidation indices (peroxide value, specific UV extinction coefficients, and oxidizability value), and purity indices (fatty acids and sterol composition) were evaluated. Our results reveal minor-to-significant variations (p < 0.05) in the quality and oxidation parameters. Specifically, our results indicate diverse ranges for free fatty acids (0.33–3.62 g/100 g), peroxide values (0.85–4.01 mEq O2/kg oil), K232 (1.68 to 2.73), and K270 (0.09–0.34). Furthermore, consistently high levels of oleic acid (55.8 to 73.1%) and β-sitosterol (94.2 to 97%) were observed in the studied samples. These outcomes were confirmed through the use principal component analysis and hierarchical cluster analysis. Likewise, important correlations were outlined among the studied parameters. Multidimensional analyses not only highlight inherent variations, but also facilitate the classification of the analyzed olive oils into distinct categories. The results suggest that the Taroudant province exhibits favorable conditions for producing high-quality olive oil.

Description of virgin olive oil: Descriptive evaluation by trained assessors vs flash profile using panels with diverse degrees of training

Although a very robust and thorough sensory description of virgin olive oil can be obtained with highly specialized assessors, grouping well-trained panelists can be very expensive as it requires a long period of time. The fast descriptive methodologies developed in recent years could potentially be used to obtain the profiles of diverse products to be used, for example, in gastronomy.This study aimed to compare the conventional descriptive sensory characterization of virgin olive oil by trained judges and a faster descriptive methodology (Flash Profile) conducted by panelists with diverse degrees of training (experienced panelists, wine sommeliers, and consumers).Panels with diverse degrees of training were able to differentiate between virgin olive oil samples; however, the description given by the panelists depended on both the degree of knowledge of the technique used in testing and their product knowledge. Wine sommeliers and consumer groups could not describe the differences between products linked to quality.Experienced panelists seem to be a viable option for describing virgin olive oil samples using the Flash Profile methodology. Said use should not be considered as a replacement for trained judges, but rather as an approach to obtain fast descriptions of the products.

Effect of olive leaf on physicochemical parameters, antioxidant potential and phenolics of Ayvalik olive oils at two maturity stages

Ayvalik is an important and widely grown olive cultivar in Turkey. Olive fruits were harvested at two different harvesting periods, early and middle. Olive oils were extracted in an industrial two-phase continuous system with/without olive leaves at 2%, 4%, and 6% (w/w) concentrations. Oils were stored at room temperature and 12 °C in darkness. Basic quality parameters such as free fatty acids (FFA), peroxide value and absorbance values (K232 and K270) conformed to the European extra virgin olive oil standards. Besides, the fatty acid composition of samples was consistent with the values for extra virgin olive oil reported by the European Commission. Leaf addition enriched phenolic compounds, antiradical activity, oxidative stability, color parameters, and sensory characteristics of Ayvalik olive oils. During storage, the losses in phenolic compounds, color and sensory properties of the oils enriched by adding leaves were less than in the control sample. The sensory properties and phenolic composition of the cold-stored olive oils differed from those stored in the dark and at room conditions. Regarding positive sensory properties, the oils stored in the cold have less loss in their desired properties than those stored under room conditions. In addition, the breakdown of complex phenolic substances into simple phenolic substances such as tyrosol and hydroxytyrosol was found to be less in the samples stored at cold conditions. It has been shown that hydrolytic and oxidative changes occur less in cold storage.

Characterization of mono‐varietal virgin olive oils obtained from Turkish National Germplasm Bank according to fatty acid composition, volatile profile, and sensory properties

AbstractMono‐varietal virgin olive oils were obtained from Olea europaea L. olives grown in the National Olive Germplasm Bank in the same agronomic conditions for two harvesting years. Samples were characterized according to fatty acid composition, volatile profile, and sensory attributes, and varieties were compared using Pearson correlation, principal component analysis (PCA), and cluster analysis. Odor activity values (OAVs) of the volatiles were calculated to discuss relationships between individual sensory properties and volatiles. Although most of the samples overlapped on the score plots, some samples were located away from the others. The sample groupings on the dendrogram plotted using Ward's linkage were generally suitable with PCA results. Ethanol had a negative correlation with 9 out of 14 pleasant attributes. According to OAVs, trans‐2‐hexenal content had the most important effect on sensory attributes and positively correlated with flower odor, whereas hexenal content contributed to sweet attributes. Similarly, the effect of 1‐hexanol content strengthened the flower attribute but weakened the bitter taste. These findings were also confirmed by separating some varieties rich in those volatiles on the PCA bi‐plot of sensory attributes. Samples were grouped on a dendrogram in accordance with total ester and total C3, C5, and C6 acid contents.Practical Application: Most olive production in Turkey is based on a few varieties, whereas 95 different endemic varieties were registered by Turkish National Germplasm Bank. This study provides information on the volatile composition, sensory profile, and fatty acid composition of virgin olive oils produced from some rare varieties with high oil content. Moreover, relationships and correlations between individual volatiles and sensory attributes were evaluated, and the main differences in fatty acid composition, volatile profile, and sensory attributes of these Turkish virgin olive oils and those produced from well‐known varieties from major producing countries were compared. Thus, data on the main characteristics of extra virgin olive oils produced from Turkish olives were provided to the literature, these varieties were promoted internationally, and their cultivation was encouraged.

Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region.

Extra virgin olive oil is a food product from the Mediterranean area that is particularly and continuously experiencing to increasing instances of fraudulent geographical labeling. Therefore, origin protection must be improved, mainly based on its intrinsic chemical composition. This study aimed to perform a preliminary chemical characterization of Abruzzo extra virgin olive oils (EVOOs) using rare earth elements (REEs). REEs were evaluated in EVOO samples of different varieties produced in different geographical origins within the Abruzzo region (Italy) in three harvest years using ICP-MS chemometric techniques. Principal component, discriminant, and hierarchical cluster analyses were conducted to verify the influence of the variety, origin, and vintage of the REE composition. The results of a three-year study showed a uniform REE pattern and a strong correlation in most EVOOs, in particular for Y, La, Ce, and Nd. However, europium and erbium were also found in some oil samples. Compared with cultivar and origin, only the harvest year slightly influenced the REE composition, highlighting the interactions of the olive system with the climate and soil chemistry that could affect the multielement composition of EVOOs.

Enhance the Performance of Solid-Phase Microextraction by Exploiting Vacuum-Assisted Headspace and Multicumulative Trapping for Olive Oil Characterization

Headspace-solid-phase microextraction (HS-SPME) is a widely used technique for the analysis of volatile compounds from different kinds of samples and with multiple fields of applications. Despite of its applicability, it can require a long extraction time and it is limited by the volatility of the analytes of interest and the need for equilibrium conditions between the sample and the headspace. Recently, two additional approaches have been proposed to reduce the extraction time and broaden the coverage to less volatile compounds, namely vacuum-assisted HS-SPME and multi-cumulative trapping HS-SPME. This paper illustrates the principle of the two techniques and their potential for extending the applicability of HS-SPME, using them as alternatives or combined to characterize olive oil samples in terms of quality.

Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil.

Olive drupe traits (i.e., ripening index and pericarp water content) and minor components (i.e., phenols and pigments in both fruit and oil) are important for human health and are affected by agronomic background. The aim of this study was to investigate the relationship between fruit traits, phenols, and pigments in samples derived from different soil and water management practices. Chromatographic (UHPLC-MS/MS) and spectroscopic (1HNMR and near UV-Vis spectroscopy) techniques were employed for the characterization of olive fruits and oils. The use of various techniques allowed the identification of interesting trace compounds. We observed that most of the fruit phenols (a total of 29 compounds) were correlated with the degree of ripening: most of the phenolic acids (and their derivatives), phenolic alcohols, and secoiridoids were negatively correlated, whereas the majority of the studied flavonoids were positively correlated. The relationship between the ripening index and fruit phenolic compounds appears to be dependent on the metabolic pathway that controls the synthesis of each individual compound. Conversely, the secoiridoids and pigments in olive oil showed a negative correlation with pulp moisture, probably because of the influence of the water content on the extractability and transfer in the oil phase of these minor components.

How storage time affects sensory, chemical, and physical characteristics of flavored olive oil.

The objectives of this study were to evaluate sensory, chemical, and physical characteristics of olive oil prepared by three flavoring methods and analyze changes during storage (0, 3, and 6 months). Favored olive oil was prepared by three flavoring methods (fresh, dried, and essential oil). Selected sensory, chemical, and color parameters were monitored based on international standards. The color was determined by spectrophotometer. The results confirmed that storage time and flavoring method affect sensory characteristics of the oil. Fresh garlic oil had significantly lower (p < .05) fruity smell. The level of pungent taste significantly increased (p < .05) in the dried rosemary oil, rosemary essential oil, and fresh and dried garlic flavored oils. The intensity of rosemary smell in the sample flavored with essential oil significantly decreased (p < .05) during storage. Opposite effect was observed in the sample flavored with dried rosemary, where the smell significantly increased (p < .05) during storage. The intensity of taste significantly increased (p < .05) in samples flavored by dried rosemary during storage. The peroxide value of all flavored oils samples increased (p < .05) during storage compared to unflavored oil where peroxide value did not change. Color indicators L*, a*, and b* show that addition of fresh rosemary causes the greatest change in olive oil color. The color change, especially the turbidity, was not perceived positive by tasters.

Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long‐time storage at room temperature

AbstractBackgroundExtra Virgin olive oils are directly obtained from olives and their quality is influenced by the oxidative process during storage as consequence the category may be penalized. Sensory attributes are crucial parameter of olive oils quality and classifications. This study evaluated the main sensorial and volatile profile of three olive oils with high medium and low content of initial total phenolic compounds (from ‘Koroneiki’ Blend of varieties and ‘Arbequina’ respectively) including quality parameters up to 15 months of storage.ResultsA significant increase of peroxide index value (around 50%) and reduction of phenolic compounds level (around 60%) were observed. The sensory attributes of sweet herbaceous almond and fruity notes decreased and the majority of volatile compounds found in all olive oils were (E)‐2‐hexenal (Z)‐3‐hexen‐1‐ol 1‐penten‐3‐one and hexanal even after 15 months. The reductions of different parameters are related to initial phenolic level and samples are classified as Virgin after seven (low phenolics) nine (medium phenolics) and 11 (high phenolics) months displaying defect of rancid in distinct intensities.ConclusionsThis investigation provided detailed about Brazilian olive oils useful in a global context moreover modifications of sensory and volatile compounds profile and its evolution according to the long‐time storage were established.

A comprehensive comparison of Chinese olive oils from different cultivars and geographical origins.

China has become increasingly interested in producing olive oil in recent years. In this study, we determined the characteristics of virgin olive oil in five typical cultivars (cv. 'Arbequina,' 'Coratina,' 'Ezhi 8,' 'Frantoio,' and 'Koroneiki') from two of the most suitable production areas for olive cultivation in China. In addition, linear discriminant analysis (LDA) was used to differentiate oils originating from various cultivars and geographical origins. Heatmap was also constructed to describe the differences straightly. Compared to Xichang oils, Longnan oils generally contained higher levels of C18:0, lignans, total esters and total furans, and lower levels of phenolic acids and phenolic alcohols. A variety of cultivars differed in total sterols, hydroxytyrosol derivatives, and volatile compounds. Coratina oils showed excellent properties in two regions. Our findings are closely related to select the optimum olive cultivars in different regions to promote the development of Chinese olive industry scientifically.

Effect of pedoclimatic variables on analytical and organoleptic characteristics in olive fruit and virgin olive oil

Due to the expansion of olive oil cultivation around the world and the increasing effects of climate change, Olea europaea (L:) cultivation must deal with ever higher temperatures and drought conditions, with productivity and virgin olive oil (VOO) quality issues. At the same time the demand for premium quality products with high nutraceutical value, chemical and organoleptic characteristics related to specific areas of cultivation is steadily rising. Within this framework a deep knowledge of the olive variety with regards to environment interaction is necessary to achieve VOO production and qualitative standards required by the market. Rainfed adult olives (cv Bosana) cultivated in five typical areas of north and central Sardinia (Italy) were the subject of a three-year study, with the aim to investigate the influence of pedoclimatic variability on olive and olive oil characteristics. Physical and chemical attributes of fruits (morphometric features, firmness, pH, titratable acidity, sugar content, moisture, and oil yield) and VOO (fatty acid and sensory profile) were analysed at harvest and related to monthly weather data (precipitation, maximum, average, and minimum temperatures) of the whole fruit development period and soil composition. Monthly maximum temperatures were the most relevant variables. However, the role of each meteorologic variable was specific per olive and olive oil parameters and their relevance varied according to the period of the season. An emblematic example is that the maximum temperatures during summer months reduced oil yield and improved oleic acid concentration, but during the following months, the same variable exerted an opposite effect. This suggests the presence of a maximum temperature threshold in the olive fruits, for lipogenesis processes. Meteoclimatic conditions during maturation were the principal element responsible for VOO sensory profile: high precipitation and low thermal amplitude promoted an attribute’s intensities.

Chemometric and Physico-Chemical Characterization of Fruit and Olive Oils from Autochthonous Cultivars Grown in Aragon (Spain)

Olive tree crops and the olive oil market are becoming less and less diverse due to the rise of intensive growth varieties, with the consequent loss of varietal richness provided by oils from minority and autochthonous cultivars. "Royal de Calatayud" and "Negral de Sabiñán" are two local minority cultivars in Aragon (Spain). Fruit parameters such as ripening, fresh weight, and oil yield were evaluated, as well as physico-chemical and chemical composition parameters in olive oil in comparison with "Arbequina", a cultivar widespread in Spain and other countries. Fruits were harvested from October to December in 2017 and 2019. Chemometric analysis revealed significant varietal differences among the three cultivars. In comparison with "Arbequina", higher oil yields were obtained in the two local cultivars. "Royal de Calatayud" has a higher oleic acid content and a greater quantity of phenolic compounds. It thus displays a better nutritional profile than "Arbequina". This preliminary study shows that "Royal de Calatayud" could be regarded as an excellent alternative to the "Arbequina" cultivar in the parameters analyzed.

Potential of finite element method to optimize the olive harvester machine (hand‐held rotary harvester)

AbstractThe mechanical damage of olive caused by harvesting machines is one of the main reasons for the quality reduction of produced olive oil. The hand‐held rotary harvester (RH) is a machine that is used in small orchards extensively. The present paper focuses on utilizing the finite element method (FEM) to define the percentage of bruising damage by RH with two different materials of the head component (Ethylene Propylene Rubber and Neoprene). Three cultivars, ripening stage, and rotational speeds of RH head components were considered for experimental and simulation methods. The controlled impactor device was developed to validate the simulation process. The simulation and experimental results showed the Ethylene Propylene Rubber head produced less stress and bruise volume than the Neoprene head. Moreover, the quality characteristics of extracted olive oil, including free fatty acid, peroxide value, K232 and K270 coefficients, total chlorophyll, total carotenoid, total phenol, and total flavonoid were measured. Finally, the correlation of quality characteristics of olive oil, measured bruise volume and simulated was investigated using linear model and principal components analysis.Practical applicationsDespite the advancement of horticulture industries, the demand for optimization of agricultural machinery to decrease mechanical damage during the harvest process exists. The hand‐held olive harvester causes the bruise phenomenon reduction, leading to decrease quality of extracted olive oil. In this research, the time‐dependent finite element method based on dynamic‐explicit was utilized to simulate the harvest process. The results show that using the numerical and statistical methods, the producer factories of olive harvester machines can optimize the devices to enhance the quality of harvested olive and extracted olive oil.