Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil

• Published in: Journal of the American Oil Chemists' Society Vol. 100; no. 4; pp. 303 - 315
• Main Authors: Garavaglia, Juliano, Costa, Jadson Romualdo Oliveira, Menezes, Rafaella Câmara Rocha, Dal Bosco, Simone Morelo, Machado, Isabel Cristina Kasper, Olivares Merino, Inmaculada, Sánchez Villasclaras, Sebastián
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01-04-2023
• Subjects: Brazilian olives; extra virgin; olive oil; phenolic compounds; quality
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1002/aocs.12670

The Brazilian olive oil production has been growing in recent decades and largest plantations are on two different zones, from Serra da Mantiqueira (states of Minas Gerais and São Paulo) and Campanha Gaúcha (state of Rio Grande do Sul). The total planted area, in 2022, reached approximately 6500 hectares. The aim of the present study was to characterize the sensory and analytical parameters of extra virgin olive oils (EVOO) from Southwestern (Serra da Mantiqueira) and Southern (Campanha Gaúcha) Brazil regions. Twenty‐two EVOO samples were obtained from different cultivars of unlike regions. Quality parameters, oxidative stability, phenolic compounds ortho‐diphenols and fatty acids were analyzed and relationships with olive variety or region. From the chemical perspective, the EVOO exhibited all parameters within the necessary to be qualified as extra virgin, according to international standard definitions. All samples showed a good quality of sensory perceptions and a high level of polyphenols, which are varied among samples but was more intense in Campanha Gaúcha olive oils.