RESEARCH ARTICLE
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Influence o I iga ion Modali ies (I iga ion Managemen
and D yland), F ui Ripening, and Cul i a ion Modali y
(O ganic and Con en ional) on Quali y and Chemosenso y
P ofile o Hojiblanca and Picual Ex a Vi gin Oli e Oils
Rocio Ríos-Reina, F ancisco Camacho, M. Lou des Mo ales, B ígida Jiménez-He e a,
and Raquel M. Callejón*
A s udy wi h con olled field and au hen ic samples o oli es, ob ained in
simila condi ions o soil, clima e, egion, ha es , and wi h he same
cul i a ion echniques and conside ing simul aneously diffe en ag onomic
ac o s (oli e a ie y, ui ipening deg ee, i iga ion, and o ganic o
con en ional p oduc ion sys em) is pe o med o e alua e hei influence on
quali y and added alue o ex a i gin oli e oil (EVOO). Ag onomical and
physicochemical pa ame e s, polyphenols, ocophe ols, and a y acid
composi ion and ola ile and senso y p ofiles a e de e mined in Hojiblanca
and Picual VOOs ob ained om diffe en ui ipening deg ees and diffe en
cul i a ion modali ies (con en ional wi h and wi hou i iga ion, and o ganic
wi h i iga ion). Among ola ile compounds, 1-hyd oxy-2-p opanone,
(E)-linalool oxide, and 2-ace yl u an a e desc ibed o he fi s ime in EVOO.
The a iable ha mos influences he chemosenso y composi ion o EVOOs is
he a ie y, ollowed by he s age o ipeness, and, wi hin each a ie y, he
cul i a ion modali y. O ganic i iga ion diffe om con en ional modali ies,
showing significan diffe ences in acidi y, s abili y, ocophe ol and polyphenol
con en s, a y acid composi ion, and senso y a ibu es.
P ac ical Applica ions: Resul s a e o g ea impo ance, due o hei
applicabili y o he EVOO sec o , allowing one o know he quali a i e,
chemical and o ganolep ic diffe ences be ween o ganic and con en ional
EVOO, and ac o s ha imp o e he quali y and pe o mance o EVOO.
1. In oduc ion
Vi gin oli e oil (VOO) p oduc ion is mainly concen a ed in
Medi e anean coun ies, Spain being he leade in bo h oli e
D . R. Ríos-Reina, F. Camacho, P o . M. L. Mo ales, D . R. M. Callejón
Á ea de Nu ición y B oma ología, Dp o. de Nu ición y B oma ología,
Toxicología y Medicina Legal
Facul ad de Fa macia, Uni e sidad de Se illa
C/P. Ga cía González n°2, Se illa E-41012, Spain
E-mail: [email p o ec ed]
D . B. Jiménez-He e a
Depa men o Technology, Pos ha es , and
Food Indus ies, IFAPA “Cab a” Cen e
Ins i u e o Resea ch and T aining in Ag icul u e and Fishe ies
C a. Cab a-Doña Mencía, KM. 2.5, Cab a, Có doba 14940, Spain
DOI: 10.1002/ejl .202000375
g o e su ace and oli e oil p oduc ion.[1]
VOO, and especially ex a i gin oli e oil
(EVOO), is a p oduc ha is inc easingly ap-
p ecia ed by consume s o i s o ganolep ic,
nu i ional cha ac e is ics, and high quali y
and benefi s o human heal h.[2,3]
The Eu opean Union, he Codex Alimen-
a ius and he In e na ional Oli e Council
ha e diffe en egula ions o classi y oli e
oil acco ding o hei quali y.[4] As is well
known, lipid composi ion is one o he
main con ibu o s o nu i ional and unc-
ional quali y, due o he high p opo ion
o monounsa u a ed a y acids (MUFA) o
oli e oil. Polyphenols also ha e an impo -
an ole in quali y since hey a e espon-
sible o o ganolep ic cha ac e is ics, s abil-
i y, and heal h benefi s. In ac , oli e oil is
he only ood p oduc ha has an au ho-
ized heal h claim on polyphenols:[5] “oli e
oil polyphenols con ibu e o he p o ec ion
o blood lipids om oxida i e s ess.” Mo e-
o e , oli e oil no only has a heal h claim on
oli e oil polyphenols, i also has ano he on
unsa u a ed a y acids.
O he essen ial compounds in oli e oil
quali y a e ola ile compounds since hey
con ibu e g ea ly o he o e all a oma and
fla o .[6–8]
Quan i a i e and quali a i e chemical composi ion o VOO is
affec ed by many ac o s such as ag onomical and echnical ac-
o s, ha ing a g ea impac on i s quali y. They mainly include
he gene ic ac o such as oli e a ie y; he en i onmen al ac-
o s, such as pedoclima ic ac o ela ed o he geog aphical a ea,
ma u a ion deg ee o he ui , i iga ion, c op season o he ag o-
nomical p ac ices used (e.g., con en ional o o ganic p ac ices);
and echnological ac o s, such as he condi ions o oil ex ac ion
p ocess.[9–13]
Al hough p e ious s udies ha e shown ha he oli e a ie y
and ui ipening s age ha e a g ea e effec on nu i ional and
physical-chemical pa ame e s han he cul i a ion modali y,[14] i -
iga ion seems o influence he composi ion and o ganolep ic
cha ac e is ics o oli e oil [15] al hough i s le el on VOO quali y
is no ye clea and is s ill con o e sial.[16–20]
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Ano he pa icula ly impo an ac o o conside is he ype o
a ming, due o he inc ease in demand o o ganic p oduc s by
consume s and he s ic egula ion o he applica ion o ce ain
chemical p oduc s o c ops, such as insec icides, ungicides,
o he bicides.[21] Howe e , despi e he inc ease in he su ace
a ea in o ganic ag icul u e oli e g o es in Spain, and he po-
en ial adul e a ions and auds in his kind o p oduc , he e
is s ill a lo o igno ance abou how he ype o c op, o ganic o
con en ional, affec s chemical composi ion since o da e, ew
compa a i e s udies ha e been pe o med be ween o ganic and
con en ional oli e oils.[10,14,22,23–25] Indeed, in some cases, such
s udies ha e ob ained con adic o y and inconclusi e esul s due
o he expe imen al design no conside ing ac o s such as a i-
e y, yea o ha es , place o p oduc ion, same soil ype, ipeness
o he ui a he ime o ha es , he same cul i a ion ech-
niques, e c. In o he wo ds, hese s udies we e no pe o med
using con olled and compa able samples ob ained unde
he same condi ions in which he only a iable was he c op
ype.
The e o e, a s udy wi h con olled field samples, ob ained un-
de he same condi ions, conside ing simul aneously diffe en
ag onomic ac o s (oli e a ie y, ui ipening deg ee, i iga ion,
and o ganic o con en ional) would ep esen an ad ance in he
knowledge on EVOO, p e en ing aud and p o iding in o ma-
ion o he indus y, p oduce s, and consume s, on he quali y
and added alue o hese p oduc s.
In his con ex , he aim o his wo k is o s udy simul ane-
ously he influence o i iga ion and p oduc ion sys em (o ganic
and con en ional) on he quali y o EVOOs (including o al phe-
nols, ocophe ols, a y acid composi ion, and ola ile and senso y
p ofile) om Hojiblanca and Picual a ie ies and diffe en ui
ipening deg ee, ob ained unde simila condi ions.
2. Expe imen al Sec ion
2.1. Chemicals
The analy ical s anda ds o a y acids, ocophe ols, ola ile, and
phenolic compounds we e o high pu i y (>95%) and ob ained
om comme cial sou ces (Me ck, Da ms ad , Ge many; Sigma-
Ald ich, Mad id, Spain; Fluka, Mad id, Spain). Wa e was ob-
ained om a Milli-Q pu ifica ion sys em (Millipo e, USA). A
se ies o C10 o C40 s aigh -chain n-alkanes (50 mg L−1in n-
hexane) pu chased om Fluka was used o calcula e linea e en-
ion index (LRI). All he sol en s used we e o analy ical o HPLC
g ade (Sigma-Ald ich).
2.2. Oli e F ui Samples
Oli e ui s we e collec ed om oli e ees o wo o he a ie ies
mos cul i a ed in Andalusia, he Picual and Hojiblanca a ie ies,
cul i a ed in h ee modali ies: con en ional wi h i iga ion a m-
ing (CI), o ganic wi h i iga ion a ming (OI) and con en ional
wi hou i iga ion o d yland a ming (CD); and we e ha es ed
a ou diffe en s ages o ipening. The oli e ees cul i a ed by
all h ee modali ies we e loca ed in wo o cha ds, 17 km apa
om one o he , a simila al i udes (app oxima ely 300 m abo e
sea le el) and wi h simila wea he condi ions. Hence, bo h a -
eas ha e a con inen al Medi e anean clima e wi h d y summe s
and mild win e . Rain all occu s om au umn o sp ing, wi h a
mean annual ain all o 400 mm. The a e age annual empe a-
u e is 17 °C, eaching -1.3 °C in win e and 43 °C in summe .
Soils ha e low dep hs, being mainly o e limes one and siliceous
s ones. They ha e a loamy ex u e and an alkaline pH (in he 8–8.5
ange). Thus, he oli e ees cul i a ed wi h con en ional modal-
i y (d yland and i iga ion a ming) we e loca ed a he Ag icul-
u al Resea ch T aining Cen e in “Cab a” in he p o ince o Co -
doba, Spain, while oli e ees cul i a ed wi h o ganic modali y
(i iga ion a ming) we e si ua ed in “Baena” in he p o ince o
Co doba, Spain. The i iga ion modali ies we e pe o med using
a localized i iga ion sys em wi h ou d ip nozzles wi h an appli-
ca ion o 40 L pe day o each ee, deli e ing a o al o 1500 m3
pe hec a e.
Ten oli e ees we e andomly selec ed (always among he
mos loaded o gua an ee sampling) o he Picual a ie y and con-
en ional i iga ion modali y, 10 ees o he Picual a ie y and
con en ional d yland modali y, and 10 ees o he Picual a ie y
and o ganic i iga ion modali y. The same selec ion was ca ied
ou o oli e ees o he Hojiblanca a ie y (10 con en ional wi h
d yland, 10 con en ional wi h i iga ion, and 10 o ganic wi h i -
iga ion).
Oli e sampling was done by andomly hand-picking only
heal hy ui s (wi hou any ype o in ec ion o physical damage),
e e y 2 weeks, beginning in Oc obe 2016 and ending in Decem-
be 2016, and comp ising diffe en ha es pe iods. I con o ms
a o al o 4 ipening s ages: 22 om Oc obe (phase I), 3 om
No embe (phase II), 19 om No embe (phase III) and 2 om
Decembe (phase IV).
The ipening index (RI) o each ha es was de e mined ac-
co ding o he me hodology p oposed by Uceda and F ias.[26] The
ui RI alues o each modali y a e shown in Table S1 (Suppo -
ing In o ma ion).
2.3. Ag onomical Indices
2.3.1. Weigh o 100 F ui s
The ui weigh was de e mined as he weigh o 100 d upes an-
domly picked om aliquo s o samples ha had been p e iously
homogenized.
2.3.2. Resis ance o De achmen (RD)
This pa ame e was e alua ed using a dynamome e (Co ex,
Swi ze land) measu ing he o ce (in g ams) necessa y o b eak
he ui peduncle and de ach i om he b anch.
2.3.3. Oil Con en (CAH and CAS) and Humidi y Con en
The sample humidi y con en was de e mined acco ding o he
UNE S anda d Spanish me hod.[27] Oil con en was de e mined
by he Soxhle me hod using hexane.[28] The oil con en has been
exp essed in wo ways: he fi s one e e ed o he we weigh o
he pas e (CAH) and he o he e e ed o he weigh o he d y
pas e (CAS).
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2.4. Oil Samples
Th ee ep esen a i e oli e samples, each weighing a minimum
o 1 kg, we e p ocessed and he co esponding EVOOs we e ob-
ained using an Abenco milling sys em (Abengoa S. A., Se illa,
Spain). The oli e ui s we e milled using a s ainless-s eel ham-
me mill equipped wi h a 5 mm sie e ha was ope a ed a
3000 pm. The esul ing oli e pas e was immedia ely kneaded
in a mixe a 50 pm o 30 °C, wi h ho wa e added a 20 min.
Cen i uga ion o he kneaded oli e pas e was pe o med in a bas-
ke cen i uge a 3500 pm o 1 min. A e cen i uga ion, he oil
was decan ed and s o ed in ambe glass bo les a 4 °C in da kness
and wi hou headspace un il analysis.
2.5. S abili y
The oxida i e s abili y was de e mined acco ding o he Ranci-
ma me hod [29] using a Rancima appa a us (Me ohm, He isau,
Swi ze land).
2.6. Analy ical Indices
F ee acidi y, pe oxide alue, and UV spec opho ome ic indices
(K232, K270) we e e alua ed acco ding o he official me hods
desc ibed in Regula ion EEC 2568/91 and subsequen amend-
men s o he Commission o he Eu opean Union.[4] All pa am-
e e s we e de e mined in iplica e o each sample.
2.7. Fa y Acid Analysis
The me hodology used was a modifica ion o he p o isions o
Commission Regula ion (EEC) 2568/91.[4] The supe na an so-
lu ion con aining he a y acid me hyl es e s was injec ed in o
an Agilen 6890 se ies gas ch oma og aph equipped wi h an au-
oma ic sample (Agilen 7683), spli -spli less injec o , flame ion-
iza ion de ec o (FID) and HP Chems a ion (Agilen Technology)
p og am. The a y acids we e quan ified in pe cen ages. Thei
iden ifica ions we e made by compa ing e en ion imes wi h a
s anda d solu ion o he me hyl es e s o pu e a y acids.
2.8. Polyphenols and Tocophe ols Analysis
The con en o ocophe ols was analyzed acco ding o he IUPAC
2432 me hod[30] by high-pe o mance liquid ch oma og aphy
(HPLC) using a Pe kin-Elme liquid ch oma og aph equipped
wi h an isoc a ic LC200 pump and an LC295 UV–Vis de ec o .
The esul s we e exp essed as mg o ocophe ol pe kg o oil.[31]
The de e mina ion o o al polyphenols was pe o med ol-
lowing he me hod adop ed by he In e na ional Oleic Coun-
cil o he chemical analysis o he biophenols o oli e oil. This
echnique is based on he ex ac ion o he mino pola compo-
nen s o a phenolic na u e di ec ly om oli e oil by means o a
me hanolic solu ion and i s subsequen quan ifica ion by HPLC
wi h a UV de ec o a 280 nm, using sy ingic acid as he in e -
nal s anda d. The o al con en o phenolic componen s (na u al
o oxidized de i a i es o oleu opein and ligus oside, in lignans,
in fla onoids and in phenolic acids) is exp essed in mg kg-1 o
y osol.
2.9. Senso y Analysis
The o ganolep ic assessmen s o his s udy we e ca ied ou
by he as ing panel o he Regula o y Council o he P o ec ed
Designa ion o O igin “P iego de Có doba,” in acco dance wi h
he IOC s anda ds. The as ing panel was o med by a g oup
o as e s, be ween 8 and 12, p e iously selec ed and ained
acco ding o he echniques p e-es ablished by he IOC/ .20/
Doc n° 15 / Re .2 Sep embe 2007, and acco ding o he Eu o-
pean Regula ion CE 640/2008.[32] The senso y p ofile o each
EVOO sample was exp essed as he median alue o each
desc ip o . The as e s e alua ed di ec ly o e onasally a oma ic
ol ac o y sensa ions, such as oli e ui y, g een lea / esh-cu
g ass, apple, almond, a ichoke, and o he posi i e a ibu es,
such as gus a o y sensa ions (bi e ness and swee ness) and ac-
ile/kinaes he ic sensa ions (pungency). The as e s had o a e
he in ensi y o he diffe en desc ip o s on a con inuous scale.
2.10. Vola ile Analysis
The de e mina ion o ola ile compounds was ca ied ou by gas
ch oma og aphy coupled o mass spec ome y (GC-MS), ollow-
ing and adap ing he me hod p oposed by Callejon e al.[33] 2go
oli e oil was placed in headspace ials o 20 mL capaci y om Ge -
s el (Müllheim and de Ruh , Ge many), and a e inse ing he
wis e in a glass inse , i was igh ly closed and hea ed in a he -
mos a ic ba h a 60 °C o 1 h. GC-MS analysis was pe o med by
a 6890 Agilen GC sys em coupled wi h a quad upole mass spec-
ome e Agilen 5975ine and equipped wi h a Ge s el The mo
Deso p ion Sys em (TDS2) and a c yo- ocusing CIS-4PTV injec-
o (Ge s el). The quad upole, sou ce, and ans e line empe a-
u es we e main ained a 150 °C, 230 °C, and 280 °C, espec i ely.
The elec on ioniza ion mass spec a in he ull-scan mode we e
eco ded a 70 eV wi h he elec on ene gy in he ange o 29 o
300 m/z.
The iden ifica ion o ola ile compounds was based on mass
spec um ma ching o he NIST 98 lib a y and confi med by
he a ailable e en ion index o s anda ds (RIs). When s anda ds
we e no a ailable, he compounds we e iden ified by compu e
ma ching o he e e ence mass spec a om he NIST lib a y
and by he compa ison o hei RIs wi h he RIs ob ained wi h
s anda ds ha ha e been epo ed in he li e a u e. The emain-
ing compounds we e en a i ely iden ified by compu e ma ch-
ing o he e e ence mass spec a om he NIST lib a y and/o
h ough compa isons o hei RIs wi h hose o online da abases
(Fla o ne ; Phe obase) and he li e a u e. RIs we e calcula ed by
using he e en ion imes o n-alkanes ob ained unde iden ical
analy ical condi ions, acco ding o he li e a u e.[34] The samples
we e analyzed by iplica e.
2.11. S a is ics
All s a is ical analyses and da a ea men s we e ca ied ou by
using he PLS_Toolbox 7.9.5 wo king unde MATLAB en i on-
men . The significance o he diffe ences be ween he means
a he 5% le el was de e mined by pe o ming an analysis o
a iance (ANOVA) o a ac o and he Tukey “PosHoc” es .
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Figu e 1. Spide cha s ob ained by he senso y analysis o he a) oli e oils, and b) sco es and c) loadings plo s ob ained by a PCA ca ied ou wi h he
a eas o he ola ile compounds iden ified in all he samples acco ding o he a ie y (Picual-P o Hojiblanca-H), cul i a ion modali y (con en ional wi h
i iga ion a ming (CI), o ganic wi h i iga ion a ming (OI), and con en ional wi hou i iga ion o d yland a ming (CD)) and ipening s age (I, II, III,
IV).
P incipal componen analysis (PCA) was applied o he diffe en
pa ame e s s udied as well as o he global pa ame e s o analy-
ses, in o de o s udy he influence on he oli e oil acco ding o
he diffe en cul i a ion modali ies (d yland, con en ional i iga-
ion, and o ganic i iga ion), he diffe en momen s o ui ha -
es ing and he diffe en a ie ies. Au oscaling and g oup-scaling
we e applied o he indi idual and he global da a ma ices, e-
spec i ely.
3. Resul s and Discussion
3.1. Chemosenso y E alua ion
The senso y analysis and he e o e, he ola ile p ofile o oli e
oils has an impo an ole o he quali y and p ope ies o he
comme cialized p oduc . Fo his eason, a chemosenso y e al-
ua ion was pe o med in de ail. Figu e 1 shows, on he le side,
he spide cha s ob ained by he senso y analysis o he oli e oils
acco ding o he a ie y, cul i a ion modali y, and ipening s age
(Figu e 1a), and on he igh side, he sco es and loadings plo
ob ained by a PCA ca ied ou wi h he a eas o he ola ile com-
pounds iden ified in he samples (Figu e 1b,c).
Conce ning he senso y p ofiles o he oli e oil, i can be seen
how hey a y as ipening p og ess (Figu e 1a), acco ding o
ha epo ed by se e al au ho s.[10,35] Thus, o bo h a ie ies
and modali ies, he swee a ibu e showed an inc easing end
h ough ipening, acco ding o he li e a u e[36,37] and eaching,
in gene al, he maximum alues in s age III. Bi e and ui y a -
ibu es also eached maximum alues in s age III o Picual oils,
acco ding o Jiménez e al.[37] As o he au ho s epo ed,[36] he
g ass, apple, and almond a ibu e ended o dec ease wi h ipen-
ing in bo h a ie ies, eaching he lowes sco es in he las ipen-
ing s ages. The emaining a ibu es did no show a clea end
wi h ipening, a ying acco ding o he a ie y o he cul i a ion
modali y.
Rega ding he a ie y, he e we e also some diffe ences in hei
senso y p ofile. Thus, in gene al and conside ing mean alues,
he Hojiblanca a ie y was mo e pungen , g assie , and swee e
han he Picual, which eached g ea e alues o he bi e , ap-
ple, almond, and lea a ibu es. The senso y diffe ences be ween
hese a ie ies we e also obse ed by o he au ho s. [10,38] The
ui y desc ip o showed simila alues in bo h a ie ies. Acco d-
ing o Dabbou e al.,[38] he ui y a ibu e is a eflec ion o he
aw ma e ial om which he oil is ob ained and i is undamen al
in he VOO a oma, since he a oma o fla o o VOO is p oduced
by he balance be ween g een and ui y no es.
Wi h espec o he cul i a ion modali y, he e we e ewe
diffe ences in gene al. Hence, he d yland modali y (CD) p e-
sen ed lowe mean sco es o mos o he senso y a ibu es,
s anding ou o a highe swee ness, in acco dance wi h o he
au ho s.[38] In compa ison, he con en ional oils ob ained unde
i iga ion (CI), eached highe alues in bo h a ie ies o he
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ui y, pungen , bi e , g ass, and lea a ibu es, especially in
s age III (Figu e 1a). These esul s a e also in acco dance wi h
Rosa i e al.,[39] Jiménez e al.,[10] and Dabbou e al.[38] who
obse ed an inc ease in hese a ibu es when inc easing he
i iga ion le el. The o ganic oils (OI) showed, in gene al, highe
alues o bi e ness and ui y a ibu es, mainly in he second
ipening s age. This is due o he highe p esence o phenols and
ola ile compounds syn hesized h oughou he lipoxygenase
(LOX) pa hway, which a e esponsible o bi e and oli e ui y
senso y a ibu es, espec i ely.[10,40] The highe p esence o
hese a ibu es a o s he quali y o hese oils in compa ison o
he oils ob ained by he o he modali ies.[41]
The diffe ences be ween a ie ies and modali ies can be clea ly
obse ed by looking a he ipening s age I. Hence, PCD oil is
highligh ed by i s swee no es, PCI by i s pungen , he b, ui y,
and apple no es, and POI oil by i s bi e ness (Figu e 1a). This
was expec ed, since, as men ioned abo e, oils om o ganic a m-
ing eached highe amoun s o o al phenols (Table S2, Suppo -
ing In o ma ion), which has shown o be ela ed o he bi e
a ibu e.[42] On he o he hand, Hojiblanca in his fi s s age
is highligh ed by highe lea no es in HCI, mo e he b no es in
HOI and swee and apple no es in HCD oils. Mo eo e , s age III
was he one ha showed ewe diffe ences among he diffe en
modali ies.
In gene al, he be e senso y sco es we e ob ained o he
ipening s ages III and IV excep o he o ganic oils whose be -
e senso y p ofiles we e ob ained in s ages II and III. This di -
e ence is in acco dance wi h he diffe ences discussed abo e e-
ga ding he ipening o he o ganic ui s, which ma u ed ea lie
han ui s o he o he modali ies.
Table S3 in Suppo ing In o ma ion showed he mean o o-
al peak a eas ob ained o he ola ile compounds de ec ed, hei
s anda d de ia ion and he s a is ical esul s ob ained by ca ying
ou an ANOVA ega ding he a ie y, ipening s age, and cul i a-
ion modali y.
In ou s udy, a o al o 85 ola ile compounds we e de e -
mined o bo h a ie ies, all cul i a ion modali ies and ipen-
ing s ages, 3 o which a e desc ibed and iden ified o he fi s
ime in EVOOs (1-hyd oxy-2-p opanone, (E)-linalool oxide, and
2-ace yl u an). Wi hin he 85 ola ile compounds de e mined, 15
compounds we e alcohols, 14 ke ones, 10 u ans, 8 aldehydes,
8 e penes, 8 hyd oca bons, 7 es e s, 7 acids, 3 lac ones, and 5
compounds classified as “o he .”
In gene al e ms, ega ding he alues o o al peak a eas ob-
ained o he o al ola ile compounds in bo h a ie ies (Table S3,
Suppo ing In o ma ion), Hojiblanca seemed o ha e a signifi-
can ly highe alue o ola ile compounds han Picual samples,
clea ly obse able in he alcohols, aldehydes, and es e s ami-
lies. Howe e , Hojiblanca samples showed lowe alues o acids,
u ans, and hyd oca bons han Picual. Rega ding he modali-
ies, EVOOs om con en ional cul i a ion (i iga ion-CI- and
d yland-CD) had highe o al a eas o he o al ola ile composi-
ion han he o ganic EVOOs, excep in s age I o bo h a ie ies,
whe e he opposi e was obse ed. Mo eo e , in con en ional
EVOOS o bo h a ie ies, he o al a eas o mos o he chemi-
cal amilies ollowed he same end o inc easing wi h ipening,
showing hei maximum in Picual IV and Hojiblanca III. These
esul s ma ched he esul s ob ained by Jimenez e al.[10] How-
e e , o ganic samples showed diffe ences be ween Picual and
Hojiblanca a ie ies, since he o al a ea o ola ile compounds
in Picual significan ly inc eased wi h ipening while i dec eased
in Hojiblanca.
Rega ding he i iga ion effec , al hough bo h con en ional
modali ies showed an inc easing end wi h ipening, in gen-
e al, i was obse ed ha hose EVOOs om bo h a ie ies un-
de i iga ion cul i a ion (PCI and HCI) eached highe alues
o o al ola ile compounds han hose unde d yland cul i a ion
(PCD and HCD) (Table S3, Suppo ing In o ma ion). Acco ding
o he li e a u e, he e is no clea end o effec wi h ega d o he
change in o al ola ile compounds as a unc ion o he i iga ion
egime.[38] As is well known, he majo ola ile compounds e-
po ed in i gin oli e oils a e he C6 and C5 compounds de i ed
om linoleic and linolenic acids h ough he lipoxygenase (LOX)
pa hway, which akes place du ing he c ushing o he oli e ui
and oli e pas e malaxa ion.[6,43] These compounds, e e ed o as
LOX compounds, a e mainly aldehydes, alcohols, es e s, hyd o-
ca bons, and ke ones, which a e esponsible o he cha ac e is-
ic and posi i e g een senso y no es. This g oup o compounds,
con a y o ha obse ed by Jiménez e al.[10] inc eased h ough
he ui ipening p ocess in con en ional EVOOs (d yland and
i iga ion), eaching he highes alues in s ages III and IV in
hose om Hojiblanca and Picual a ie ies, espec i ely (Figu e
S1, Suppo ing In o ma ion). Howe e , o ganic EVOOs did no
p esen a clea end h ough ui ipening. Nin ali e al.[44] com-
pa ed con en ional and o ganic oli e oils ac oss a 3 yea s udy and
a nonconsis en end was obse ed because he ola ile compo-
si ion depends on a a ie y o ac o s, including cul i a , clima e,
soil ype, nu ien and wa e a ailabili y, du a ion, and condi ions
o s o age and he diffe ences ela ed o he cul i a ion me hods
may be difficul o be obse ed.[45] Mo eo e , ega ding he i i-
ga ion effec on LOX compounds, no significan diffe ences we e
obse ed be ween he i iga ed and d yland samples.
As shown in Table S3 (Suppo ing In o ma ion), mos o he
ola ile compounds showed significan diffe ences be ween o al
a eas. Hence, a PCA was de eloped in o de o be e s udy he
diffe ences be ween a ie ies, cul i a ion modali ies, and ipen-
ing s ages conside ing he ola ile p ofile. The sco es and load-
ings plo s ob ained by he second and hi d PCs (explaining
24.82% o a iance) we e epo ed in Figu e 1b,c (on he igh
side o Figu e 1). Hence, i could be clea ly obse ed ha he
ola ile composi ion diffe en ia ed he samples mainly h ough
hei a ie y (explained by PC2). This esul was expec ed since
a ious au ho s ha e epo ed he gene ic effec ela ed o cul i-
a as one o he mos impo an aspec s o he ola ile composi-
ion o oli e oils.[46] Mo eo e , diffe ences h ough he ipeness
s age (explained by PC3) could be obse ed. Thus, he fi s ipen-
ing s ages I and II we e placed on he uppe side o he sco es
plo (posi i e alues o PC3) and he la es s ages on he lowe
side (nega i e alues o PC3). In addi ion, in bo h a ie ies, bu
mainly in Picual, i could be obse ed ha in he fi s s ages he e
we e no many diffe ences ega ding he cul i a ion modali ies,
and he samples appea ed mo e g ouped. Howe e , as ui ipen-
ing inc eased, a g ea e diffe ence in he ola ile composi ion was
gene a ed, especially in he case o o ganic a ming wi h i iga-
ion (OI).
Wi hin he amily g oups wi h he highes numbe o com-
pounds, he alcohol amily was he majo i y g oup ollowed by
ke ones and aldehydes. Alcohols ha e been desc ibed as he class
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Figu e 2. Sco es and loadings plo s o he PCA model ob ained wi h he o al o pa ame e s (physicochemical (PC), ag onomical (AGR), a y acids (FA),
polyphenols and ocophe ols (P&T), ola ile compounds (VC) and senso y sco es (SENS) and samples acco ding o he a ie y (Picual (P) o Hojiblanca
(H)), cul i a ion modali y (con en ional wi h i iga ion a ming (CI), o ganic wi h i iga ion a ming (OI) and con en ional wi hou i iga ion o d yland
a ming (CD)) and ipening s age (I, II, III, IV)) analyzed.
wi h he la ges a ie y o ola ile compounds in oli e oils in qual-
i a i e e ms.[38] In ou s udy, mos o hem p o ed o be mo e
ela ed o he Hojiblanca a ie y (Figu e 2c), being 1-pen en-3-
ol, 1-pen anol, 1-hexanol, (E)-3-hexen-1-ol, (Z)-3-hexen-1-ol, and
(E)-2-hexen-1-ol mo e ela ed o he fi s ui ipening s ages
and e hanol, me hanol, (E)-2-pen enol, (Z)-2-pen en-1-ol, (E)-2-
decenol, and 1-undecanol o he las ma u i y s ages.
Rega ding he cul i a ion modali ies, he significan diffe -
ences in alcohols we e obse ed in s ages III and IV o Hoji-
blanca oils. Thus, in Hojiblanca a ie y, in s age III he o ganic
samples p esen ed significan lowe a eas o alcohols han he
con en ional ones while in s age IV alcohols highligh ed in he
o ganic oils, acco ding o Jiménez e al.[10] Compa ing he con-
en ional modali ies o he Hojiblanca a ie y, a significan effec
o he i iga ion egime was obse ed in s age III, eaching highe
alues o alcohols in he ain ed samples. This esul was in con-
co dance wi h Sanchez-Rod íguez e al.[47] who ound an inc ease
in alcohol concen a ion in all s essed oli e oils due o a defici
i iga ion ea men . In Picual, significan diffe ences in he al-
cohol o al a eas among he h ee modali ies we e no obse ed
a any ipening s age.
Wi hin he ke ones, he second g oup wi h he highes num-
be o compounds, significan diffe ences among he cul i a ion
modali ies we e no obse ed a any s age. 2-Pen anone, which
has been ecognized as one o he main compounds esponsi-
ble o ui y no es,[47] showed diffe en alues be ween bo h a-
ie ies, mainly in he fi s s ages, eaching he Hojiblanca a ie y
highe peak a eas. Hence, acco ding o ha , i could be ela ed
o he ema ked ui y no es o Hojiblanca oils in he fi s s ages
(Figu e 1a).
Aldehydes seemed o be mo e p esen in he las s ages o bo h
a ie ies (Figu e 2b,c), being consis en wi h he li e a u e.[10]
Thus, he u anic aldehydes such as 3- u aldehyde, u u al, and
me hyl u u al we e mo e ela ed o Picual oils o he las s ages,
and hexanal, (Z)-3-hexenal, (E)-2-hexenal, benzaldehyde, (E)-2-
decenal o Hojiblanca oils o he las s ages. O he au ho s ha e
also demons a ed ha (Z)-2-hexenal, conno ed by a ui y no e,
and (Z)-3-hexenal, wi h a g een odo con ibu e o he disc imi-
na ion a he ipening s age.[48] Mo eo e ,acco ding oAnge osa
e al.,[49] hexanal, (Z)-3-hexenal, and (E)-2-hexenal ha e p o ed
o be one o he mos impo an con ibu o s o high quali y o
EVOOs. Howe e , i should be also highligh ed ha al hough hex-
anal has been ela ed o g een apple and g ass senso y desc ip-
o s, allowing he diffe en ia ion o EVOOs om he es o he
ca ego ies, his compound has also been ela ed o a mus iness-
humidi y, us y, winey- inega y, o ancid de ec , depending on
i s concen a ion.[50] Mo eo e , (E)-2-hexenal, ela ed o g een
no es,[38] can be highligh ed o i s high a eas in bo h a ie ies
in he las ipening s ages, in acco dance wi h o he au ho s.[12]
In addi ion, ou esul s we e also consis en wi h he li e a u e,
showing ha , especially in he Picual a ie y, i iga ed samples ex-
hibi ed highe a eas o (E)-2-hexenal and hexanal han he ain ed
ones.[12,38]
Finally, he emaining chemical classes, wi h lowe numbe o
compounds han he o he g oups, could be conside ed as mino
compounds, as o he au ho s ha e indica ed.[38] Wi hin hem, es-
e s we e mo e p esen a he las s ages o he Hojiblanca a i-
e y such as 1-me hoxyhexane, hexyl ace a e, me hyl dihyd ojas-
mona e, 1-me hoxy-(Z)-3-hexene and (Z)-3-hexenyl ace a e. This
las compound, pa icula ly co ela ed o senso y a ibu es like
g een lea es, could be highligh ed due o i ha ing p o ed o be
ele an in he diffe en ia ion be ween non-de ec i e (EVOO) and
de ec i e (non-EVOO) oli e oil samples, being p esen in mo e
concen a ion in EVOO samples.[50] The eason o i s in e es
elies on i s odo h eshold. Thus, (Z)-3-hexenyl ace a e has a
much lowe odo h eshold concen a ion (be ween 1 and 2 𝜇g
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L-1) han i s co esponding alcohol, (Z)-3-hexen-1-ol (50–70 𝜇g
L-1),[51] which means ha in low concen a ions i could p o ide
impo an g een no es o he oli e oil, use ul o he senso y di -
e en ia ion o EVOOs.
In he Picual a ie y, some u ans and acids (2-me hyl u ane,
2-ace yl u an, 5-hyd oxyme hyl u u al, and bu y ic acid, pen-
anoic acid and 2-e hylhexanoic acid) highligh ed in he fi s
s ages, while o he s such as ace ic acid, p opanoic acid, and
hexanoic acid, which a e ela ed o senso y de ec s,[52] we e
mo e p esen in he las s ages. Ano he ola ile compound
ha has been ela ed o senso y de ec s is e hyl ace a e (winey,
inega y).[50,52] Al hough his compound has p o ed o be ele-
an in he diffe en ia ion o EVOO and non-EVOOs, due o i
showing mo e concen a ion in LOO samples h ough a GC-IMS
analysis,[50] in he p esen s udy i showed low a eas in gene al
e ms o all he samples, so i migh no influence he senso y
p ofile.
In summa y, we can say ha he a ie y had a majo influ-
ence on he ola ile and senso y p ofiles in compa ison wi h he
cul i a ion modali ies, he diffe ences o a ie ies being mainly
ela ed o a ew C5 and C6 alcohols and aldehydes, and ui y,
bi e , and pungen senso y a ibu es as has occu ed in o he
s udies.[38]
3.2. O e all E alua ion o Quali y
The ag onomical and physicochemical pa ame e s and he con-
en o polyphenols, ocophe ols, and a y acids a e summa ized
in Tables S1, S2, and S4 (Suppo ing In o ma ion). Acco ding o
hese esul s, he fi s s ep was o check ha all he samples p e-
sen ed ce ain alues below he limi s se led o EVOO samples
by he In e na ional Oli e Council s anda ds (IOC, 2013).[4]
Thus, as all hese pa ame e s ha e al eady been s udied by
o he au ho s in hese wo a ie ies, as well as in he diffe en cul-
i a ion modali ies and diffe en ipening s ages, we conside ed
s udying hem simul aneously in o de o make an o e all e al-
ua ion o how hese pa ame e s influence he diffe en a ie ies,
cul i a ion modali ies and ipening s ages and he ela ionships
be ween hem. Mo eo e , i should be emembe ed ha his was
he fi s ime ha he influence o i iga ion and p oduc ion sys-
em (o ganic and con en ional) on he quali y o EVOOs om
he Hojiblanca and Picual a ie ies and diffe en ui ipening
deg ees, ob ained unde simila condi ions, was also s udied si-
mul aneously. Fo his pu pose, a PCA model was applied o he
o al numbe o conside ed pa ame e s and samples analyzed in
his s udy. The co esponding sco es and loadings plo a e shown
in Figu e 2.
The sco es plo shows, as expec ed, ha he a ie y was he
mos influen ial a iable wi h espec o he i iga ion o cul i-
a ion modali y, being he fi s p incipal componen (PC1 wi h
a 28.20% o o al a iance), esponsible o his diffe en ia ion.
Thus, samples we e g ouped acco ding o he a ie y, Picual sam-
ples being placed on he posi i e side and Hojiblanca samples on
he nega i e side o PC1.
I could also be obse ed ha he second p incipal componen ,
PC2, which explained he 20.88% o he o al a iance, diffe en-
ia ed he samples acco ding o he ipening s age, being he la -
es s ages on he posi i e PC2 side, and he ea lies ones on he
nega i e side, o all he modali ies and bo h a ie ies. Mo eo e ,
a sligh diffe ence could also be app ecia ed be ween cul i a ion
modali ies bu wi hin each a ie y.
Conce ning he loadings, a ie al diffe ences we e mainly e-
la ed o he highe p esence o bi e and lea senso y a ibu es,
bu also o a highe p esence o oleic, palmi ic, and palmi oleic
a y acids, highe alues o acidi y, s abili y, and pe oxide index
in Picual oils oge he wi h he highe alues o CAH and CAS o
Picual ui s, whe eas Hojiblanca oli e oil showed a highe p es-
ence o apple, pungen and swee no es, a highe con en in o-
cophe ols, linoleic, linolenic, and o he a y acids, and a highe
esis ance and humidi y alues in i s ui s.
This diffe en ia ion also occu ed when he diffe en g oups
o pa ame e s we e s udied sepa a ely, being consis en wi h he
esul s ob ained by o he au ho s ha app ecia ed a highe diffe -
ence be ween a ie ies han be ween o he condi ions.[10,14,36–38]
Hence, when he o al polyphenol and ocophe ol con en was
s udied (Table S2, Suppo ing In o ma ion), i did no dis inguish
EVOOs in acco dance wi h he cul i a ion modali ies, bu showed
he main diffe ences be ween a ie ies (i.e., Hojiblanca showed
mo e con en o o al ocophe ols and Picual mo e concen a ion
o o al polyphenols), in ag eemen wi h Jiménez e al.[25]
Some hing simila occu ed when he o al amoun o a y
acids ob ained was s udied by sepa a ely (Table S4, Suppo ing
In o ma ion). In gene al, bo h a ie ies clea ly showed he p e-
dominance o monounsa u a ed a y acids (be ween 55.0% and
83.0% o he o al he eo ), oleic acid being he mos abundan
a y acid in all he samples (Table S4, Suppo ing In o ma-
ion). Howe e , he a ie y seems o be he mos impo an
and de e mining ac o in he diffe ences in a y acids. Thus,
he o al con en o a y acids was in gene al highe in he
Hojiblanca samples, excep o palmi ic and palmi oleic acids
whose con en s we e highe in he Picual a ie y (Table S4,
Suppo ing In o ma ion), as was obse ed in o he s udies.[25,36]
By he con a y, he e was a diffe ence in he oleic acid con en :
he Picual a ie y had, in gene al, 5% mo e oleic acid han he
Hojiblanca a ie y, excep in o ganic cul i a ion (POI) o which
bo h a ie ies showed simila con en wi h sligh ly lowe alues
han he o he wo modali ies.[36] Mo eo e , he palmi ic/linoleic
a io, ha is ela ed o he oil balance, and oleic/linoleic a io,
ela ed o s abili y,[53] we e g ea e o he Picual a ie y han
o Hojiblanca in all modali ies and ipening s ages (Table S4,
Suppo ing In o ma ion), in ag eemen Jiménez e al.[25,36]
The e o e, i can be in e p e ed ha he Picual a ie y gene a es
mo e balanced and s able oils han he Hojiblanca a ie y. How-
e e , he linoleic/linolenic ela ion, ha is ela ed o he senso y
a ibu es o oli e oils[54] (since hey gene a e he mos impo an
ola ile compounds wi h “as ingen and g een” no es h ough
he lipoxygenase pa hway), was g ea e in he Hojiblanca a ie y,
in acco dance wi h o he au ho s.[35]
A e s udying all he samples oge he , each a ie y was s ud-
ied sepa a ely by he de elopmen o wo news PCAs (Figu e 3)
in o de o see he diffe ences mo e clea ly be ween modali ies o
ipening. The sco e plo in his case shows he o ganic a ming
(OI) clea ly diffe en ia ed om he o he wo con en ional modal-
i ies (CD and CI) by means o PC2 in bo h Picual and Hojiblanca
PCA models.
By s udying he loadings o bo h PCAs, he o ganic samples
(placed on he nega i e o posi i e side o PC2 in he Picual and
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Figu e 3. Sco es and loadings plo s o he PCA analysis de eloped wi h he o al o pa ame e s analyzed o he o al se o samples o he wo a ie ies
a) “Picual”(P)andb)“Hojiblanca” (H), cul i a ed in h ee modali ies: con en ional wi h i iga ion a ming (CI), o ganic wi h i iga ion a ming (OI) and
con en ional wi hou i iga ion o d yland a ming (CD); and ha es ed a 4 diffe en s ages o ma u i y (I, II, III, IV).
Hojiblanca PCA, espec i ely) we e cha ac e ized in gene al by a
highe weigh o 100 ui s, acidi y, CAS, K270, and K232 alues
and ipening index; highe ui y, almond and bi e no es; and
a highe concen a ion o s ea ic, palmi oleic and linoleic acids
han he con en ional modali ies (d yland and i iga ion).
Acco ding o hese esul s, a highe ela ion could be obse ed
be ween he ag onomical and physicochemical pa ame e s
abo e men ioned wi h he cul i a ion modali y han wi h he
a ie y (Figu e 2). The g ea e weigh o he ui s wi h i iga ion
compa ed o he d yland modali y migh be due o he addi ional
wa e supply ha hey had,[21] usually highe in he o ganic
modali y. In consequence, he o ganic cul i a ion showed sig-
nifican ly lowe alues o shedding esis ance o i s ui s han
he o he wo con en ional modali ies (Table S1, Suppo ing
In o ma ion). The highe alues o ee acidi y in o ganic oli e
oils we e also obse ed by o he au ho s,[22] and i was ela ed
o a ce ain in es a ion o ungal diseases in he oli es esul ing
om he absence o pes icides in his ag icul u al modali y. In
con as , he pe oxide index showed in gene al highe alues in
he con en ional modali ies, eaching highe alues o d yland
a ming (CD) han i iga ion (CI), while he o ganic modali y
showed he lowes alues (Table S1, Suppo ing In o ma ion), as
occu ed in o he wo ks.[55] Wi h ega d o s abili y, he cul i a-
ion modali y, and he e o e i iga ion, had an opposi e influence
on bo h a ie ies (Table S1, Suppo ing In o ma ion). Thus, POI
oils showed he sho es s abili y imes o all s ages, while HOI
oils had he g ea es s abili y agains oxida ion in mos ipening
s ages (Table S1, Suppo ing In o ma ion), in acco dance wi h
he esul s epo ed by Jiménez e al.[14]
Mo eo e , o ganic modali y also showed he highes con en
o o al polyphenols in bo h a ie ies (mainly in POI and s age
II) as was obse ed by o he au ho s,[2,10,23,39] ollowed by he
con en ional i iga ion,[21,56,57] and eaching he lowes alues in
he d yland modali y (Table S2, Suppo ing In o ma ion). In ac ,
i has been shown ha he ac i i y o he enzyme L-phenyllanine
ammonia lyase (PAL), esponsible o he biosyn hesis o
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phenolic compounds, is inc eased wi h high le el o
i iga ion.[58–60] Howe e , o he au ho s ha e epo ed di -
e en o e en opposi e esul s, obse ing no effec , a iable
effec s o e yea s, o e en a dependency o he effec on he
g owing a ea.[61] Hence, his b ings o ligh ha i iga ion does
no always p oduce he same effec in he phenolic con en o
oli e oils. Some hing simila occu ed wi h he ocophe ol con-
en , no ollowing a clea end wi h ui ipening, o cul i a ion
modali ies, as o he au ho s epo ed.[40]
Rega ding a y acids, he con en ional modali ies we e again
mo e simila , al hough d yland condi ions showed highe alues
han i iga ion, and bo h diffe ing om o ganic oils. The la e
showed lowe amoun s o oleic acid (as men ioned abo e) and
highe con en s o linoleic acid (being s a is ically significan in
he Hojiblanca a ie y), palmi ic and palmi oleic acids (mainly in
he Picual a ie y) and s ea ic acid han he o he modali ies (CI
and CD). These diffe ences we e in acco dance wi h he esul s
o Jimenez e al.,[36] bu hey con as ed wi h he esul s ob ained
by o he au ho s ha did no obse e diffe ences in a y acid
composi ion,[62] o e en ha a y acid composi ion in he oils
om he i iga ion ea men s a ied wi h he seasons.[63] Mo e-
o e , among he h ee modali ies s udied, he highes alues o
linoleic/linolenic a io (Table S4, Suppo ing In o ma ion) we e
eached in hose wi h ex a wa e supply, and among hem, being
s a is ically significan in he Picual o ganic cul i a ion (POI), and
hese esul s we e in acco dance wi h hose ob ained by se e al
au ho s.[23,36,63]
Finally, in bo h global PCA model (Figu e 2) and he indi idual
PCA model o each a iable (Figu e 3), he ipening effec was
obse ed. Thus, he ea lies ipening s ages showed highe ela-
ion wi h g ass, almond, bi e , and pungen senso y a ibu es,
o al polyphenols, s abili y, and oleic acid; while he la es ipen-
ing s ages we e mo e ela ed o swee , ui y, and apple senso y a -
ibu es, ocophe ols, ipening index, weigh o 100 ui s, CAH,
CAS, and humidi y, as well as acidi y and linoleic and linolenic
acids. The e o e, hese la es s ages showed lowe alues o shed-
ding esis ance, pe oxide index, and s abili y.
The CAS, CAH, and humidi y pa ame e s could be ele an
due o i ha ing been demons a ed ha humidi y influences
he con en o phenolic compounds. Thus, o he wo ks showed
ha when humidi y inc eased significan ly, phenolic compounds
dec eased.[40] Rega ding he s abili y o oli e oil, ou esul s
showed ha he oils ob ained om oli es a mo e ad anced s ages
o ipening showed lowe s abili y (Table S1, Suppo ing In o -
ma ion). This end was also obse ed in o he s udies and could
be explained by a educ ion in wa e con en wi h ipening.[14,40,64]
The esis ance o oxida i e de e io a ion is gene ally a ibu ed o
he lipid composi ion and he an ioxidan con en (i.e., phenolic
compounds).[65]
Mo eo e , g ea e diffe ences could be seen be ween modal-
i ies han be ween a ie ies ega ding he ipeness deg ee (Fig-
u e 2), wi h some o he ag onomical and physicochemical pa-
ame e s eaching he highes alues in all he ipeness s ages o
he o ganic samples (Table S1, Suppo ing In o ma ion), mean-
ing ha he o ganic samples migh an icipa e a s age o ma u i y.
A common end was also obse ed o bo h a ie ies and cul i-
a ion modali ies, going om he nega i e side o PC1 and PC2,
s ages I and II, o he posi i e side o PC1 and PC2, wi h he high-
es ipening s ages (Figu e 3a,b).
Mo eo e , al hough he concen a ion o polyphenols among
he ipening s ages was diffe en acco ding o he a ie y (i.e.,
Picual showed an inc ease om s age I o II, and hen i de-
c eased while Hojiblanca showed a dec ease in o al polyphenols
om s age I o IV) (Table S2, Suppo ing In o ma ion), i ol-
lows he same end al eady s udied in he li e a u e: a p og es-
si ely inc ease du ing ipening, un il i eaches a maximum a
he “spo ed” and “pu ple” pigmen a ion s age, a e which i de-
c eases, ollowing a simila end o s abili y and humidi y.[40]
Las ly, an influence o ipening in he a y acid was no clea ly
obse ed (Table S4, Suppo ing In o ma ion), emained p ac i-
cally unchanged as ipening p og essed, as was also obse ed by
Jiménez e al.[25] Howe e , i could be obse ed ha he a ios
palmi ic/linoleic and oleic/linoleic dec eased h oughou ma u-
a ion in all modali ies and a ie ies, in acco dance wi h Jiménez
e al.[36] and o he au ho s[19] who epo ed ha monounsa u-
a ed/polyunsa u a ed a ios we e no influenced by he i iga-
ion le el. On he con a y, he linoleic/linolenic a io inc eased in
bo h a ie ies and cul i a ion modali ies as ma u a ion inc eases,
eaching he maximum alues in s age IV, and also showed diffe -
ences be ween cul i a ion modali ies (mo e in o ganic samples).
4. Conclusions
In his wo k, he influence o diffe en aspec s, such as he a-
ie y, ui ipening deg ee, he i iga ion and he ype o cul i-
a ion (con en ional and o ganic), on he quali y o he EVOO
ob ained in simila condi ions (geog aphical a ea, clima e … e c)
ha e been s udied simul aneously, aking in o conside a ion he
ag onomical and physicochemical pa ame e s, he polyphenols,
ocophe ols, and a y acid composi ion and he ola ile and sen-
so y p ofiles. In he li e a u e, he e a e simila s udies, bu hey
do no conside all hese a iables simul aneously, no de e mine
all hese physicochemical pa ame e s, and in mos cases, oli e
samples we e no ob ained unde simila condi ions.
In addi ion, among he 85 ola ile compounds de e mined
in he samples, 1-hyd oxy-2-p opanone, (E)-linalool oxide and 2-
ace yl u an ha e been desc ibed o he fi s ime in oli e oil.
The esul s ob ained showed ha oli e oils diffe ed fi s acco d-
ing o hei a ie y, secondly o he s age o ipeness o he ui s
( he mo e he g ea e he ipening deg ee o he ui ) and finally,
wi hin each a ie y, acco ding o he cul i a ion modali y. Thus,
o ganic i iga ion diffe ed ma kedly om con en ional modali-
ies (wi h and wi hou i iga ion), wi h significan diffe ences be-
ing obse ed in he acidi y, s abili y, ocophe ol and polyphenol
con en s, a y acid composi ion and senso y a ibu es. The a-
ie y and he ipening deg ee o he oli es had an effec on all
he pa ame e s s udied, showing a g ea e effec on he ola ile
composi ion, and, he e o e, in hei o ganolep ic cha ac e is ics
and quali y o EVOOs, han he cul i a ion me hod (o ganic o
con en ional).
I iga ion was he a iable ha p o ed o ha e he leas influ-
ence on he chemical composi ion o he oli e oils. Howe e , in
bo h a ie ies, i iga ion inc eased yields.
F om a senso ial poin o iew, he senso y a ibu es o g ass,
apple, bi e and pungen , made i possible o diffe en ia e he
ea lies ipening s a es o he ui s a he ime o ha es ing and
we e consis en wi h he amoun s ob ained in o al polyphenols,
s abili y, as well as quali y pa ame e s.
Eu . J. Lipid Sci. Technol. 2021,123, 2000375 © 2021 Wiley-VCH GmbH
2000375 (9 o 11)