Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system

Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha⁻¹. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol content and good sensory attributes, producing the best quality EVOO among the genotypes in trial. These results show that some Sicilian accessions used in this study may represent valid alternatives to produce high-quality EVOOs in modern, hedgerow planting systems.

研究单品种特级初榨橄榄油（extra-virgin olive oils，EVOOs）的感官特征与化学成分组成，对于明确并管控其品质与独特性具有重要意义。本研究分析了14份西西里本地小众橄榄基因型所制橄榄油的化学与感官特性，并与6份西西里主栽橄榄品种及3份国际品种所制橄榄油进行对比。所有供试橄榄油均于2015年从23份基因型橄榄的果实中榨取，这些橄榄种植于试验果园，种植密度为1140株/公顷。研究人员采用单变量与多变量分析方法，对供试橄榄油的脂肪酸组成、酚类物质组成、类胡萝卜素含量以及抗氧化能力进行了测定与分析；其中，Nocellara Etnea的类胡萝卜素含量、酚类物质含量与感官品质俱佳，是本次试验中23份基因型材料里品质最优的特级初榨橄榄油。本研究结果表明，本次试验中使用的部分西西里橄榄种质资源，可作为现代树篱式种植体系下生产高品质特级初榨橄榄油的优质替代选择。