Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra virgin olive oils

BACKGROUND: Commercial virgin olive oils belonging to the cultivars (Bosana, Carolea, Coratina, Frantoio, Itrana, Leccino, Moraiolo, Peranzana, Piantone di Mogliano and Ravece) most represented at the Italian National Review of Monovarietal olive oils were considered. The evaluation of the influence of the cultivar and of the crop year as well as their interaction on oil composition were statistically analyzed by a complete factorial design and by Principal Components Analysis. RESULTS: In fatty acids composition, the effect of the cultivar and crop year and their interaction were highly significant. The statistical analysis showed that the sensory attributes: olive fruity, grassy, fresh almond, artichoke, tomato, aromatic herbs, bitter and pungent were strongly influenced by the cultivar. The prevalent effect of the cultivar on the sensory profile was also demonstrated by the low or absent level of significance observed in the crop year. CONCLUSION: The construction of a data-bank based on a large number of samples, which is available at URL http://www.olimonovarietali.it, has contributed to the reduction of the variable effects involved in the oil production process. The knowledge of the chemical and sensory profiles of the Italian monovarietal olive oils could start a certification process of these oils, giving in such a way greater guarantees about their origin.