Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS‐GC‐IMS

• DOI: 10.1002/jsfa.11264
• Publication Date: 2021-04-26T06:30:38Z
• Authors: Maria Gabriella D...; Lucia Giansante; Paolo Del Re; Luciano Pollastri; Filippo Panni; Enrico Valli; Luciana Di Giacinto
• Keywords: Nutraceutical; Peroxide value; Organoleptic; Sensory Analysis

Abstract BACKGROUND Single cultivar ‘Olivastro di Bucchianico’ extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This mostly present municipality Bucchianico and some neighbouring municipalities province Chieti. There very little research literature describing morphological chemical characteristics this cultivar. RESULTS A characterization plant fruit was carried out. In addition, we characterized chemical, physical‐chemical sensory properties oil. The following analyses were conducted: free acidity, peroxide value, ultraviolet spectrophotometric indices, contents fatty acid ethyl esters, waxes, tocopherols, acids, triglycerides, sterols, alcohols, phenolic substances, volatile compounds profile. analysis performed using headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) instrument connected to nitrogen generator for carrier/drift gas production. CONCLUSION results showed good levels nutraceutical components oils, which found be organoleptically well balanced with medium values fruity, bitter pungent. HS‐GC‐IMS method based on 15 molecules might useful tool chemometric discrimination varietal origin oils under investigation. © 2021 Society Chemical Industry.