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首页> 外文期刊>Acta Horticulturae >Chemical and Sensory Characterisation of Monovarietal Virgin Olive Oils from San Juan Province, Argentina
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Chemical and Sensory Characterisation of Monovarietal Virgin Olive Oils from San Juan Province, Argentina

机译：来自阿根廷圣胡安省的单品种初榨橄榄油的化学和感官表征

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In Argentina, the olive oil production and exports showed an important increase in the last decade, making it indispensable to typify Argentinean olive oils. The aim of the present work was to characterise monovarietal virgin olive oils from the southern area of San Juan Province (Argentina) by means of chemical and sensory analyses. Olives of 'Coratina' and 'Arbequina' (2012 crop harvest) were collected at different ripeness indexes and processed using a two-phase decanter. The oil yield was between0.10 and 0.22 L/kg of processed olive. 'Coratina' oils presented higher oxidative stability indexes (20.5-26.0 h, Rancimat 110°C) than 'Arbequina' oils (6.3-13.8 h) in agreement with their higher oleic acid/ (linoleic+linolenic) acid ratios ('Arbequina': 2.5-3.8; 'Coratina': 5.0-7.0) and higher content of antioxidant compounds such as total tocopherols ('Arbequina': 211-298 mg/kg; 'Coratina': 322-473 mg/kg). The sensory analysis showed significant differences between both cultivars. The 'Arbequina' oils presented an average fruity median equal to 3.1, and low intensities of the pungent (median=2.2 in average) and bitterness attributes (median=l.l in average). The 'Coratina' oils had high ratings for fruitiness (median=4.4 in average), and the bitterness and pungency were equal to 4.7 and 5.2, respectively. These findings indicate that the 'Coratina' oils are medium-intense olive oils. The total polyphenol contents were significantly higher in the 'Coratina' oils and correlated with the intensity of bitter and pungent attributes. The differences found between the geographical areas and ripeness indexes were significant for the 'Arbequina', but not for 'Coratina', which showed less variability. The results obtained in this work present useful information on chemical and sensory attributes for databases on Argentinean olive oils. They may also contribute to determine the optimum harvest time.
机译：在阿根廷，橄榄油的生产和出口在过去十年中显示出重要的增长，因此代表阿根廷橄榄油是必不可少的。本工作的目的是通过化学和感官分析来表征来自圣胡安省（阿根廷）南部地区的单品种初榨橄榄油。以不同的成熟度指标采集“ Coratina”和“ Arbequina”（2012作物收成）的橄榄，并使用两相倾析器进行加工。成品橄榄油的油产量为0.10至0.22 L / kg。 'Coratina'油表现出比'Arbequina'油（6.3-13.8 h）更高的氧化稳定性指数（20.5-26.0 h，Rancimat 110°C），这与其较高的油酸/（亚麻酸+亚麻酸）酸比率（'Arbequina' ：2.5-3.8;“ Coratina”：5.0-7.0）和更高含量的抗氧化剂化合物，例如总生育酚（“ Arbequina”：211-298 mg / kg;“ Coratina”：322-473 mg / kg）。感官分析表明两个品种之间存在显着差异。 “ Arbequina”油的平均果味中位数等于3.1，刺激性较低（中位数平均为2.2）和苦味属性（中位数平均为1.1）。 “ Coratina”油具有较高的果味评分（平均中位数为4.4），其苦味和辛辣度分别等于4.7和5.2。这些发现表明“ Coratina”油是中等强度的橄榄油。 “ Coratina”油中的总多酚含量明显更高，并且与苦味和刺激性特性的强度相关。地理区域和成熟度指标之间的差异对于“ Arbequina”而言是显着的，而对于“ Coratina”而言则不明显，因为变异性较小。这项工作中获得的结果为阿根廷橄榄油数据库的化学和感官属性提供了有用的信息。它们也可能有助于确定最佳收获时间。

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