Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.)

Adolfo Rosati, Caterina Cafiero, Andrea Paoletti, Barbara Alfei, Silvia Caporali, Lorena Casciani, Massimiliano Valentini

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24 Citations (Scopus)


We examined whether some agronomical practices (i.e. organic vs. conventional) affect olive fruit and oil composition, and oil sensory properties. Fruit characteristics (i.e. fresh and dry weight of pulp and pit, oil content on a fresh and dry weight basis) did not differ. Oil chemical traits did not differ except for increased content of polyphenols in the organic treatments, and some changes in the acidic composition. Sensory analysis revealed increased bitterness (both cultivars) and pungency (Frantoio) and decreased sweetness (Frantoio) in the organic treatment. Fruit metabolomic analysis with HRMAS-NMR indicated significant changes in some compounds including glycocholate, fatty acids, NADPH, NADP+, some amino acids, thymidine, trigonelline, nicotinic acid, 5,6-dihydrouracil, hesanal, cis-olefin, β-d-glucose, propanal and some unassigned species. The results suggest that agronomical practices may have effects on fruit composition that may be difficult to detect unless a broad-spectrum analysis is used.

Original languageEnglish
Pages (from-to)236-243
Number of pages8
JournalFood Chemistry
Publication statusPublished - Sep 15 2014



  • Conventional
  • Frantoio
  • Leccino
  • Olea europaea
  • Olive
  • Organic
  • PLS-DA

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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