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Article

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Accepted version

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2019-01

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Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/164857

Catalan virgin olive oil Protected Designations of Origin: physicochemical and major sensory attributes

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https://doi.org/10.1002/ejlt.201800130

Abstract

Catalonia, located in the northeast of Spain, comprises five extra virgin oliveoil (EVOO) protected designations of origin (PDOs). Despite the proximitybetween them, these PDOs represent unique pedoclimatic conditions andtraditional olive cultivars that are briefly reviewed in the present manuscript.In addition to the compliance with quality standards fixed by productspecifications, EVOOs show singular and distinctive composition and sensoryprofiles. With the aim to describe the characteristics of Catalan EVOOs, theirsensory and analytical traits are reviewed with the support of data collectedbetween 2009 and 2017 in more than 42 milling facilities from the fiveCatalan PDOs, within the frame of official surveys launched by the CatalanGovernment.Practical Applications: A detailed knowledge of the characteristics ofdifferentiated-quality productions will favor their valorization and protection,improving their image and increasing the consumer confidence. For thisreason, studies to objectively define the characteristics of PDO EVOOs areuseful tools to promote this sector.

Subject

Nutrició, Oli d'oliva, Denominacions d'origen, Control de qualitat dels aliments, Catalunya

Subject (English)

Nutrition, Olive oil, Marks of origin, Food quality control, Catalonia

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Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Citation

VICHI, S. (Stefania), et al. Catalan virgin olive oil Protected Designations of Origin: physicochemical and major sensory attributes. European Journal of Lipid Science and Technology. 2019. Vol. 121, num. 1800130. ISSN 1438-7697. [consulted: 19 of August of 2026]. Available at: https://hdl.handle.net/2445/164857

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