Journal Article

Chemical, Sensory, and Nutraceutical Profiling, and Shelf-Life Assessment of High-Quality Extra Virgin Olive Oil Produced in a Local Area near Florence (Italy)

Cecchi, Lorenzo, Ugolini, Tommaso, Boncinelli, Fabio, Canuti, Valentina, Menghini, Silvio, Calamai, Luca, Mulinacci, Nadia, Breschi, Carlotta, Ieri, Francesca, Zanoni, Bruno, Bellumori, Maria, Mattagli, Federico

2025

Overview

Consumers are increasingly willing to pay a premium for high-quality extra virgin olive oils (HQ-EVOOs) with specific sensory or nutraceutical properties, and originating from particular botanical or geographical origins. Regarding geographic origin, Italy is one of the main producers, with many local production areas, each characterized by its own distinctive typicity. The aim of this study is the chemical, sensory, and nutraceutical profiling of HQ-EVOO produced over two production years in Montespertoli (province of Florence) by 12 producers involved in the “MontEspertOlio” project, funded by the Tuscan Region. Oils were produced based on a production process previously defined and specifically applied to this territory. The shelf-life of the oil was also evaluated over a 12-month period. Legal quality parameters were analyzed according to EU regulation. Phenolic compounds, tocopherols, fatty acid composition, and volatile compounds were analyzed using HPLC-DAD, HPLC-FLD, HS-SPME-GC-MS, and GC-FID, respectively. Finally, sensory analysis was conducted using the Panel Test method. Results showed that Montespertoli HQ-EVOO is characterized by distinctive sensory and chemical traits that fully match consumer preferences, even across two production years characterized by different growing conditions. The shelf-life performance was excellent over 12 months, also showing a protective effect of greater bottle sizes against oxidation.

• Publisher: MDPI AG,MDPI
• Subject: Analysis / bottle size / Chromatography, High Pressure Liquid / cognitive salience index / Consumer behavior / Consumer preferences / Consumers / Cultivars / Dietary Supplements - analysis / Fatty acids / Fatty Acids - analysis / Fatty Acids - chemistry / Food Storage / Functional foods / Functional foods & nutraceuticals / Gas Chromatography-Mass Spectrometry / geographic origin / Humans / Italy / Olive oil / Olive Oil - analysis / Olive Oil - chemistry / Olives / Phenols - analysis / Phenols - chemistry / Quality management / storage / Taste / Tocopherols / Tocopherols - analysis / Tocopherols - chemistry / typicity / Vitamin E / VOCs / Volatile organic compounds / Volatile Organic Compounds - analysis