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Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

2020Journal article Open access
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dc.contributor.authorRodrigues, Nuno
dc.contributor.authorCasal, Susana
dc.contributor.authorPeres, António M.
dc.contributor.authorBaptista, Paula
dc.contributor.authorPereira, J.A.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-06T14:09:30Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:09:30Z
dc.date.issued2020
dc.description.abstractMediterranean 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.
dc.description.sponsorshipThis work was financially supported by Strategic Project PEst-OE/ AGR/UI0690/2019 (CIMO), Project UID/QUI/50006/2013 (REQUIMTE-LAQV); and Project POCI-01-0145-FEDER-006984 (Associate Laboratory LSRE-LCM); all funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through COMPETE2020-Programa Operacional Competitividade e Internacionalização (POCI) and by national funds through Fundação para a Ciência e a Tecnologia (FCT), Portugal. This work was also supported by PRODER project OliveOld – Identificação e caraterização de oliveiras centenárias para obtenção de produtos diferenciados” n° 53988. Nuno Rodrigues thanks FCT, POPHQREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationRodrigues, 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. 1-10en_EN
dc.identifier.doi10.1016/j.foodres.2019.108759en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/18380
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectCentenarian olive treesen_EN
dc.subjectChemical characterizationen_EN
dc.subjectCultivar discriminationen_EN
dc.subjectOlive heritageen_EN
dc.subjectSensory attributesen_EN
dc.titleSeeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivarsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.fundingStream5876
person.familyNameRodrigues
person.familyNamePeres
person.familyNameBaptista
person.familyNamePereira
person.givenNameNuno
person.givenNameAntónio M.
person.givenNamePaula
person.givenNameJosé Alberto
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-idCF16-5443-F420
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridI-8470-2012
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id14051688000
person.identifier.scopus-author-id57204366348
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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