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Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage.
J Sci Food Agric. 2016 Jan 30; 96(2):583-92.JS

Abstract

BACKGROUND

This study involved two commercial orchards located in Limarí Valley and Molina from two important Chilean production zones of extra virgin olive oil (EVOO). The investigation evaluated the effects of climate, soil composition, agricultural practices (fertilization and irrigation) and variety (considering two harvests) on the compounds responsible for the flavor of EVOO (volatiles and phenols) and how these compounds can explain the differences in chemical profiles by geographical origin, cultivar and fruit ripeness stage.

RESULTS

Varieties from the Limarí Valley presented the highest content of phenolic compounds. A significant relationship (P < 0.05) between volatile compounds and climate indicated that the compounds produced via the lipoxygenase cascade were affected by the maximum temperature and, to a lesser extent, by evapo-transpiration and irrigation. The selection of different individual phenolic and volatile compounds independently allowed the significant differentiation of EVOOs, principally by geographical origin, crop season, fruit ripeness stage and, in a few cases, by cultivar.

CONCLUSION

Soil and climate of the Chilean regions have much more influence than cultivars on the concentration of sensory quality compounds. Difference in latitude between orchards increases the importance of the geographical origin on the virgin olive oil chemical composition while full irrigation decreases the impact of the cultivar.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Romero N
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago, Chile.
Saavedra J
Escuela de Alimentos, Facultad de Ciencias Agrarias y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716, Valparaíso, Chile.
Tapia F
Instituto de Investigaciones Agropecuarias (INIA Intihuasi), Colina San Joaquín s/n, La Serena, Chile.
Sepúlveda B
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago, Chile.
Aparicio R
Instituto de la Grasa (CSIC), Padre García Tejero 4, E-41012, Seville, Spain.

MeSH

Agricultural IrrigationAgricultureChileClimateFruitOleaOlive OilPhenolsSmellSoilSpecies SpecificityTasteVolatile Organic Compounds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25655098

Citation

Romero, Nalda, et al. "Influence of Agroclimatic Parameters On Phenolic and Volatile Compounds of Chilean Virgin Olive Oils and Characterization Based On Geographical Origin, Cultivar and Ripening Stage." Journal of the Science of Food and Agriculture, vol. 96, no. 2, 2016, pp. 583-92.
Romero N, Saavedra J, Tapia F, et al. Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage. J Sci Food Agric. 2016;96(2):583-92.
Romero, N., Saavedra, J., Tapia, F., Sepúlveda, B., & Aparicio, R. (2016). Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage. Journal of the Science of Food and Agriculture, 96(2), 583-92. https://doi.org/10.1002/jsfa.7127
Romero N, et al. Influence of Agroclimatic Parameters On Phenolic and Volatile Compounds of Chilean Virgin Olive Oils and Characterization Based On Geographical Origin, Cultivar and Ripening Stage. J Sci Food Agric. 2016 Jan 30;96(2):583-92. PubMed PMID: 25655098.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage. AU - Romero,Nalda, AU - Saavedra,Jorge, AU - Tapia,Francisco, AU - Sepúlveda,Betsabet, AU - Aparicio,Ramón, Y1 - 2015/03/13/ PY - 2014/11/27/received PY - 2015/01/30/revised PY - 2015/02/03/accepted PY - 2015/2/7/entrez PY - 2015/2/7/pubmed PY - 2016/9/24/medline KW - Olea europaea L KW - climate KW - phenols and volatiles KW - principal component analysis KW - soil composition KW - virgin olive oil SP - 583 EP - 92 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 96 IS - 2 N2 - BACKGROUND: This study involved two commercial orchards located in Limarí Valley and Molina from two important Chilean production zones of extra virgin olive oil (EVOO). The investigation evaluated the effects of climate, soil composition, agricultural practices (fertilization and irrigation) and variety (considering two harvests) on the compounds responsible for the flavor of EVOO (volatiles and phenols) and how these compounds can explain the differences in chemical profiles by geographical origin, cultivar and fruit ripeness stage. RESULTS: Varieties from the Limarí Valley presented the highest content of phenolic compounds. A significant relationship (P < 0.05) between volatile compounds and climate indicated that the compounds produced via the lipoxygenase cascade were affected by the maximum temperature and, to a lesser extent, by evapo-transpiration and irrigation. The selection of different individual phenolic and volatile compounds independently allowed the significant differentiation of EVOOs, principally by geographical origin, crop season, fruit ripeness stage and, in a few cases, by cultivar. CONCLUSION: Soil and climate of the Chilean regions have much more influence than cultivars on the concentration of sensory quality compounds. Difference in latitude between orchards increases the importance of the geographical origin on the virgin olive oil chemical composition while full irrigation decreases the impact of the cultivar. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/25655098/Influence_of_agroclimatic_parameters_on_phenolic_and_volatile_compounds_of_Chilean_virgin_olive_oils_and_characterization_based_on_geographical_origin_cultivar_and_ripening_stage_ DB - PRIME DP - Unbound Medicine ER -