In Sicily, olive has been cultivated since ancient times and its germplasm is characterized by a wide genetic diversity that could be related to its domestication and spread in ancient times, and to some reproductive biological peculiarities as self-incompatibility. In this research, EVOO of Sicilian heritage such as Nocellara del Belice, Biancolilla, Biancolilla centinara and Passulunara, was been investigated. The assessment regards main chemical-physical parameters and sensory profles, based on the olfactory and gustatory characteristics. Samples were obtained from Bona Furtuna farm (Corleone, C-W Sicily), equipped with a continuous two and half phases cold extraction system. Results showed that the total polyphenols fraction were between 174 and 645 mg/kg: Nocellara del Belice EVOO showed higher values: ranging between 523 and 645 mg/kg: Passulunara and Biancolilla between 313 and 401 mg/kg and Biancolilla centinara between 174 and 268 mg/kg. Thus, twenty-one volatile compounds, belonging to the chemical class of acids, alcohols, aldehydes, esters, hydrocarbons, ketones and phenols, were identifed and quantifed in the Sicilian EVOO. The sensory profles were very different among the analyzed varieties. Nocellara del Belice had a higher content of aldehydes, responsible for the fruity, herbaceous and aromatic notes, showing a greater perception of fresh grass, tomato, almond and artichoke. Biancolilla centinara EVOO was characterized by a greater perception of descriptors of herbs, hay, bitter and astringency, compared to the Biancolilla EVOO. These results highlighted how the in-depth knowledge of the varietal characteristic could be important and useful in the production and promotion of typical EVOO in western Sicily, which has a great tradition in this production.
|Titolo:||Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily|
CORONA, Onofrio [Supervision] (Corresponding)
|Appare nelle tipologie:||6.3 Poster non pubblicato|
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|Abstracts FSciT-2019 València Spain November 12-13 2019.pdf||Versione Editoriale||Open Access Visualizza/Apri|