Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).

摘要

The commercial potential of olive oils from 3 autochthonous olive varieties Bodocal, Racimilla and Negral from Aragon (Spain) was evaluated. Physicochemical properties, sensory properties, nutritional composition, colour and pigment content were considered. The 3 varieties are generally used for producing table olives or olive oil in coupages, but not for the production of monovarietal virgin olive oil. The physicochemical and sensory properties of the all 3 olive oils corresponded to those in the extra virgin category. However important differences among the 3 oils were observed in relation to their pigment content, colour measurements and fatty acid, phenol and tocopherol composition. The olive yield of the Bodocal variety was the lowest (17%) and its corresponding oil had the smallest oleic acid (69%), phenols (272 mg gallic acid/kg) and tocopherol (96 mg/kg) contents. The main characteristics of the Racimilla variety were a very high oil yield (28%) with very high contents of oleic acid (79 %) and phenols (831 mg gallic acid/kg). Negral oil had an oleic acid content (76%) similar to that of Racimilla; its phenol content (456 mg gallic acid/kg) was between that of the other 2 varieties and it had the highest tocopherol content (190 mg/kg). During sensory analysis, Negral achieved the highest scores for fruitiness and was the oil most highly appreciated by the panel, whereas Racimilla gained the highest scores for pungency and bitterness. Results suggest that the Negral and Racimilla have the greatest potential for the production of high quality virgin olive oils.