Izvorni znanstveni članak
https://doi.org/10.33128/pc.27.1-4.5
Chemical and sensory profile of virgin olive oils from selected autochthonous varieties from Dubrovnik-Neretva County (´Bjelica´,´Crnica´ and ´Piculja´)
Iva Mračić Raič
orcid.org/0000-0001-9354-8566
; Sveučilište u Dubrovniku, Zavod za mediteranske kulture, Dubrovnik, Hrvatska
Mara Marić
; Sveučilište u Dubrovniku, Zavod za mediteranske kulture, Dubrovnik, Hrvatska
Sanda Desnica
; Sveučilište u Dubrovniku, Zavod za mediteranske kulture, Dubrovnik, Hrvatska
Sažetak
In this paper are presented the sensory properties of selected indigenous olive oils from the area of the Dubrovnik-Neretva County, economically significant varieties. During the four-year study were set the basic quality parameters (free acidity, peroxide values, K values) in accordance to the regulations for the extra virgin olive oil and sensory properties of the examined oils that were defined by the specific characteristics of taste and aroma, which is attributed exclusively to the examined olive cultivars. Olive fruits of the indigenous varieties, based on the maturity index that was determined, were collected at different locations at the Dubrovnik-Neretva County (Dubrovnik coastline, Pelješac, Konavle, Šipan). By the analysis of basic chemical parameters and determining the sensory profile, it has been confirmed that all of the examined oil samples belong to the category of the extra virgin olive oil, respectively. By means of proceeded sensor analysis there is a noticeable difference observed between elected varietal oils gathered from the Dubrovnik - Neretva County. Oils extracted from the variety ´Bjelica´ have shown high fruitfulness, a pronounced spiciness than bitterness, with dominant flavours of apple, almond and pine nuts. When compared to the oil extracted from the cultivar ´Bjelica´, oils from cultivars ´Crnica´ and ´Piculja´ had a low fruitiness of green olives. The oil from cultivar ´Crnica´ has a pronounced spiciness than bitterness, with dominant flavours of ripe tomate, banana and pine nuts, when compared to the oil extracted from the cultivar ´Piculja´, balanced spiciness and bitterness with dominant flavours aromatic herbs and almond.
Ključne riječi
indigenous varieties; quality; olive; sensory evaluation
Hrčak ID:
314118
URI
Datum izdavanja:
7.12.2023.
Posjeta: 184 *