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The flavor profile of extra virgin olive oil is an important quality factor to differentiate the market opportunities and to increase the value of Protected Designation of Origin products. The volatile compounds and sensory notes of ‘Casaliva’ and ‘Leccino’ olive oils from 16 olive orchards near lake Garda, northern Italy, were analyzed for three years. Results showed that in this specific mesoclimate...
Sensory quality is an important property of virgin olive oil and is affected by different volatile and phenolic compounds. Their levels may be influenced by many factors, and one of the most important is the cultivar. Volatiles and phenols were correlated to sensory notes in virgin olive oils from 18 local cultivars in northern Italy assessed for 4 years in the same orchard.Most of the volatile and...
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