PDF(Pubmed)
Abstract：
A \"green breakthough\" at the table due to consumer demand for healthy and sustainable foods, which aligns with the typical Mediterranean diet, has recently led to an increase in the consumption of products such as extra virgin olive oil. In fact, Italian olive cultivation, which contributes an average of 15% of world production, has seen the production of extra virgin olive oil with a value of exports that have doubled in the last 20 years. In this context, the olive oil sector of the Emilia-Romagna region (Italy), and in particular the PDO Brisighella, could achieve greater success with consumers by proposing a product obtained through sustainable agriculture that enhances the content of bioactive compounds. For these reasons, in this study, different agronomic variables are investigated in order to optimize the presence of bioactive components in extra virgin olive oil made from monovarietal Nostrana di Brisighella, namely phenolic and positive volatile compounds, thus naturally enriching this product both from health and sensory points of view. The study focuses on the volatile and phenolic fractions (derivatives of hydroxytyrosol and tyrosol) of olive oil and the positive sensory attributes (fruity, bitter and pungent) that are known to be associated with these molecules. The phenolic content is of particular interest due to the potential to support health claims. Extra virgin olive oil samples were produced from olives of the Nostrana di Brisighella cultivar; fruits were obtained through integrated pest management or organic farming and picked at four increasing indices of maturity, corresponding to four successive weeks of harvesting. These agronomic variables influenced the compositional and sensory characteristics of the extra virgin olive oils assessed, highlighting differences that likely derive from the effect of the agronomic system used, i.e., integrated pest management or organic farming.
摘要：
由于消费者对健康和可持续食品的需求，餐桌上出现了“绿色突破”，这符合典型的地中海饮食，最近导致特级初榨橄榄油等产品的消费量增加。事实上,意大利橄榄种植，平均占世界产量的15%，在过去的20年里，特级初榨橄榄油的产量出口价值翻了一番。在这种情况下，艾米利亚-罗马涅地区（意大利）的橄榄油部门，特别是PDOBrisigella，通过提出通过可持续农业获得的产品，可以提高生物活性化合物的含量，从而在消费者中取得更大的成功。由于这些原因,在这项研究中，研究了不同的农艺变量，以优化由单生NostranadiBrisigella制成的特级初榨橄榄油中生物活性成分的存在，即酚类和正挥发性化合物，因此，从健康和感官的角度自然丰富了这种产品。该研究的重点是橄榄油的挥发性和酚类成分（羟基酪醇和酪醇的衍生物）以及积极的感官属性（果味，已知与这些分子相关的苦涩和辛辣）。由于可能支持健康声明，因此酚含量特别令人感兴趣。特级初榨橄榄油样品是从NostranadiBristigella品种的橄榄中生产的；通过综合虫害管理或有机耕作获得果实，并以四个不断增长的成熟度指数采摘，对应于连续四周的收获。这些农艺变量影响了所评估的特级初榨橄榄油的组成和感官特征，强调可能源于所用农艺系统的影响的差异，即，综合虫害管理或有机农业。
