Virgin Olive Oils from Super‐High‐Density Orchards in California: Impact of Cultivar, Harvest Time, and Crop Season on Quality and Chemical Composition
Juan J. Polari, Mary Mori, Selina C. Wang
Abstract
Abstract The impact of cultivar, harvest time, and crop season on olive fruit characteristics and olive oil quality and minor components composition is assessed for super‐high‐density “Arbequina”, “Arbosana”, and “Koroneiki” in California, United States, during 2016, 2017, and 2018. Fruit oil content reaches a plateau in November for “Arbequina” and “Arbosana,” while the accumulation rate keeps constant until early December for “Koroneiki.” Free fatty acids, diacylglycerols, pyropheophytins, and Δ K are not affected by any of the considered factors. Peroxide value, K 232, and K 270 decreases with harvest time. Chlorophylls content decreases with harvest time, more rapidly in “Arbequina” and “Arbosana” than in “Koroneiki”. Cultivar is the main factor affecting the fatty acid profile. “Koroneiki” has the highest oleic acid content, followed by “Arbosana” and “Arbequina.” Phenolic and volatile compounds are profoundly affected by cultivars and crop seasons, suggesting the relevance of these factors on the sensory and nutritional properties of virgin olive oil from super‐high‐density cultivars. Stepwise linear discriminant analysis allows selecting suitable markers among fatty acids, phenolic, and volatile compounds for cultivar, crop season, and harvest time discrimination. Practical Application : This paper constitutes the first report of a multiyear study considering quality and composition in bioactive compounds of super‐high‐density “Arbequina,” “Arbosana,” and “Koroneiki,” planted in California, USA. This information helps processors understand the differences in oil made from the most common super‐high‐density cultivars along harvest times and for growers to make planting and harvesting decisions.