Exploring the Sensory and Volatile Profiles Associated with the Antioxidant Activity of Monovarietal Extra Virgin Olive Oil of the Leccio Del Corno Cultivar with Remarkable Resistance to the Bacterium Xylella fastidiosa

Maria Teresa Frangipane (), Lara Costantini, Stefania Garzoli, Nicolò Merendino and Riccardo Massantini
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Maria Teresa Frangipane: Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
Lara Costantini: Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy
Stefania Garzoli: Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
Nicolò Merendino: Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy
Riccardo Massantini: Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy

Agriculture, 2025, vol. 15, issue 6, 1-12

Abstract: In recent decades, the production of extra virgin olive oil has doubled, with a high export value. In Italy, the large number of olive varieties, with around 500 registered, allows the production of highly valued monovarietal oils with a significant impact on sensory profiles. Due to its excellent adaptation to the cold and its remarkable resistance to the bacterial pathogen Xylella fastidiosa (subsp. pauca ), the sensory and volatile profiles of the Leccio del Corno monovarietal oil were investigated in relation to quality and antioxidant activity. Our study has revealed that Leccio del Corno oil has high antioxidant activity (TPC: 3.29 mg GAE/g, FRAP: 1.31 mmol Fe 2+ /g, ABTS •+ : 1.27 mmol TE/g). This gives it high nutritional value for human consumption, and increases its ability to preserve itself over time. From a sensory point of view, it presents a specific sensory imprint with pleasant notes of almond (3 ± 0.07), artichoke (2.4 ± 0.06), and, to a slight extent, tomato (1 ± 0.16). Regarding the volatile component, 2-hexenal (E) was the most abundant compound in our research, accounting for 41.0%. The use of the Leccio del Corno variety, with its remarkable resistance to the bacterium Xylella fastidiosa , for the production of a monovarietal extra virgin olive oil of excellent quality could, therefore, be a valid alternative for restoring production capacity while increasing olive biodiversity in areas affected by this bacterium.

Keywords: antioxidants; sensory analysis; quality; olive cultivar (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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