Advisor(s)
Abstract(s)
Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast-
Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were
chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated
olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed
the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the
lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest
total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and
cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as
banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity
enabled the statistical discrimination of all cultivars and harvesting years.
Description
Keywords
Centenarian olive trees Chemical characterization Cultivar discrimination Olive heritage Sensory attributes
Pedagogical Context
Citation
Rodrigues, Nuno; Casal, Susana; Peres, António M.; Baptista, Paula; Pereira, José Alberto (2020). Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars. Food Research International. ISSN 0963-9969. 128, p. 1-10