Biophenols and Flavor in Extra Virgin Olive Oils from San Juan Province (Argentina)

CECI, LILIANA N.; RAMÍREZ, DANIELA; MUSSIO, DANIELA F.; MATTAR, SUSANA B.; CARELLI, AMALIA A.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Año: 2017 vol. 94 p. 1 - 12

0003-021X

This work studied phenolic compounds and their relationship with flavor in extra virgin olive oils from Arbequina, Changlot Real, and Coratina cultivars from San Juan province (Argentina) in the 2012 and 2013 harvests. In 2013, the harvesting was brought forward by 15?17 days. The total and individual biophenols were analyzed by HPLC?UV. A taste panel recognized by the International Olive Council (IOC) carried out the sensory analysis. Oxidative stability was measured by accelerated oxidation assays using Rancimat equipment. The oils obtained in 2013 from the three cultivars had higher biophenol contents and particularly higher contents of secoiridoids and derivatives. The positive attributes (fruitiness, bitterness, and pungency) of the oils were more harmonious in the three cultivars in 2013 by enhancing the complexity with a wide range of green descriptors. The oxidative stability indices of the oils were also higher in the three cultivars in 2013. The multiple linear regression model suggested that the aldehyde and hydroxylic form of oleuropein aglycone (3,4-DHPEA-EA) was the main contributor (65.5%) to bitterness, while the dialdehyde form of decarboxymethyl ligstroside aglycone (p-HPEA-EDA), besides reducing bitterness, was the major contributor to pungency (52.2%). Among simple phenols, o-coumaric acid contributed to bitterness (2.3%), and tyrosol (6.3%) and tyrosyl acetate (3.3%) were related to pungency.