Characteristics of olive fruits and extra-virgin olive oils obtained from olive trees growing in Appellation of Controlled Origin 'Sierra Mágina'

• Autores: Diego Jesús Rial Molina, Elena Falqué López
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 83, Nº 9, 2003, págs. 912-919
• Idioma: inglés
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• Resumen

  • Olives and olive oils from Appellation of Controlled Origin (ACO) ‘Sierra Mágina’ have been analysed during the 1997/98 harvest. The territory of this ACO has been subdivided into four zones of different characteristics. The olives were harvested on two occasions (November 1997 and January 1998). Various parameters were analysed, such as the ripening index, the average volume, the average weight of 100 olives and 100 stones, the pulp/stone ratio, the industrial yield, etc. From these olives, olive oils were extracted using an Abencor system, and the free acidity, the peroxide index, the coefficients K270 and K232 and the fatty acid composition were determined. The analysis of the results obtained, as well as principal component analysis, demonstrates a marked variability in the fruits, but the corresponding olive oils show fairly homogeneous compositions that are difficult to distinguish by sensory analysis. The olive oils from this ACO are extra-virgin olive oils characterised by low acidity, a high content of oleic acid and a high ratio of unsaturated to saturated fatty acids. The most important sensory attributes are fruity, woody-fig, green, bitter and pungent.