Massimiliano Magli

Morphological and molecular analyses for the characterization of a group of Italian olive cultivars

A group of olive varieties, commonlycultivated in the sub-coastal area of theEmilia-Romagna region, in Italys northernolive cultivation area limit, weredescribed using both morphological andmolecular approaches. The morpho-biologicalcharacters of each accession were collectedaccording to the UPOVs descriptor list(International Union for the Protection ofNew Varieties of Plants). Biometric indexesof inflorescence, leaf, fruit, and stone,measured using the Video Image Analysis(VIA), were compared to the molecular dataobtained on the same set of cultivars usingAFLP (Amplified Fragment LengthPolymorphism) and SSR (Simple SequenceRepeat) markers. The morphological andmolecular data led to similarrepresentations of the cultivarrelationships. However, only the AFLP andSSR data were able to characterize specificolive varieties and identify erroneousdenominations and cases of synonymy.

Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils

BACKGROUND Commercial virgin olive oils belonging to the cultivars (Bosana, Carolea, Coratina, Frantoio, Itrana, Leccino, Moraiolo, Peranzana, Piantone di Mogliano and Ravece) most represented at the Italian National Review of Monovarietal olive oils (Rassegna Nazionale Italiana degli oli Monovarietali) were considered. The evaluation of the influence of the cultivar and of the crop year as well as their interaction on oil composition were statistically analysed by a complete factorial design by principal components analysis and by linear discriminant analysis. RESULTS In fatty acids composition, the effect of the cultivar and crop year and their interaction were highly significant. The statistical analysis showed that the sensory attributes (olive fruity, grassy, fresh almond, artichoke, tomato, aromatic herbs, bitter and pungent) were strongly influenced by the cultivar. The prevalent effect of the cultivar on the sensory profile was also demonstrated by the low or absent level of significance observed in the crop year. CONCLUSION The construction of a databank based on a large number of samples, which is available at URL http://www.olimonovarietali.it, has contributed to the reduction of the variable effects involved in the oil production process. Knowledge of the chemical and sensory profiles of the Italian monovarietal olive oils could start a certification process of these oils, thus giving greater guarantees about their origin.

Sensory evaluation and instrumental measurements to determine tactile properties of wool fabrics

Fabrics manufactured in Italy with 100% Sardinian sheep breed wool, traditionally named ‘Orbace’, and with local Tuscan wool from 50% Sardinian and 50% Comisana sheep breeds wool (Tuscan Cloth), were subjected to sensory evaluation, through descriptive analysis performed by a trained panel, and to an instrumental evaluation method, through FAST – Fabric Assurance by Simple Testing. The correlation between instrumental data and sensory attributes was investigated. Sensory evaluation indicated that Orbace fabrics, originated from 100% Sardinian wool, had higher grittiness, stiffness, force of compression and hand friction and lower softness and tensile stretch, as compared to the fabrics obtained from mixed wool. Principal component analysis (PCA) indicated a high correlation for grittiness, stiffness and force of compression in one direction, tensile stretch, softness, warmth and fullness in the opposite, clearly discriminating in this dimension Orbaces from Tuscan fabrics. This discrimination appears to be an effect of the wool used for the different fabrics. Differences in key sensory traits were also recorded among fabrics derived from the same raw material, but differing in weave. Thickness, as the key attribute of the second PCA dimension, provided discriminations within groups and is reasonably perceived as an effect of different weaves. Canonical Correlation Analysis indicated that measurements performed with FAST were correlated with a number of basic touch traits, including softness, stiffness, force of compression and tensile stretch. Orbace and Tuscan Cloth handle definition, on the basis of sensory and instrumental measures, will be of use to describe and protect original products.

Italian National Database of Monovarietal Extra Virgin Olive Oils

In Italy, new regulation was recently introduced forcing virgin and extra virgin olive oil pro‐ ducers to indicate the location of both olive harvest and oil production. More recently the European Commission has established compulsory standards for the labelling of origin for extra virgin and virgin olive oils (Reg EC n.182/2009). The significant increase in demand for extra virgin olive oils is due not only to the health benefits it offers, but also to its organolep‐ tic properties; the large number of Italian olive cultivars allows for the production of differ‐ ent monovarietal oils marked out by a wide range of pleasant flavours.

Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil

BACKGROUND In this study, two types of crusher, hammer and blade, were used to produce olive oils from cv. Correggiolo olives at four stages of ripeness, to analyse the effect of these two factors on oil quality indices (free acidity, peroxide value, UV absorption), on phenolic compounds content and sensory profiles. Differences in chemical and sensory data were analysed by two-way ANOVA. RESULTS Ripeness exerted a stronger influence than the crushing equipment on quality indices, phenolic content and sensory evaluation; moreover the statistical significance of interaction between the factors considered suggests that they are intertwined. Differences in the texture of olive pastes obtained by squashing and crushing were clearly evident at the first stage of ripeness via observation with a scanning electron microscope. The stronger mechanical action of the hammer crusher also produced smaller pit fragments compared to the blade crusher, as shown by particle size analysis of the kernels fragments. CONCLUSION Knowledge about the interaction between ripening and crushing will allow olive oil producers to pursue a product of the quality most suitable for a particular type of consumer. For example, bitterness and pungency, characters recently connected with health effects because sensory markers of extra virgin olive oil (EVOO) polyphenols, do not have a great sensory appeal for most consumers; however, there is a niche of gourmet estimators interested in these peculiar flavours and ready to pay a premium price for them. The producer will be able to customise the EVOO by modulating its chemical and sensory characteristics, especially the phenolic fraction, thus addressing the needs of consumers with different tastes.

Older adults involvement in developing satisfactory pasta sauces with healthy ingredients

Purpose The third age can be a period of major food consumption changes. Either voluntary or imposed by health issues, they may be accompanied by alterations in sensory acuity. This research investigated how lifelong food habits, health-age issues affect food choice at a later age, with the aim of developing strategies to direct aged people towards healthier food habits. Design/methodology/approach A survey, aimed to investigate differences between current and past food habits, was carried out in a group of 170 Italian older adults. Questions focused on the composition of the main meal, asking participants to describe its actual structure and to highlight differences in previous years’ food habits. A Discrete Choice Experiment (DCE) was planned, during which participants were asked to help formulating innovative pasta sauces with healthy ingredients. Findings This survey clearly illustrated gender-related differences: women were characterized by a higher consumption of vegetables, while men revealed a mor...

Senior Consumers Involvement in Developing New Fish-Based Foods Through Sequential Hedonic Tests

Older population needs specific food, adequate to age and health requirements, and acceptable from the sensory point of view. To develop functional products the involvement of senior assessors was experimented. A panel of 35 seniors evaluated fish-burgers and fish-sausages through sensory tests adapted to their cognitive capacities. A model of sequential discrimination, ranking and tetrad tests, was applied with the aim to define the shape (burger vs. sausage), The species and relative percentage of fish, the addition of vegetables, and the presence of potato. The panel indicated a preference for sausage, while ranking tests indicated tuna alone or with mackerel to be preferred. The addition of tomato and artichoke improved acceptance. The acceptance scores showed that progressive discrimination tests successfully supported the development products. This study focusing on age related sensory perception, demonstrated how elderly are able to perform not only simple paired comparisons, but also more demanding ranking tests. There are mainly two practical applications in this work: a methodological one and an applicative one. The methodological is related to the evidence that quite complex and up to date sensory studies, if well structured, can be correctly executed by elder consumers. The applicative output is a preliminary recipe of healthy food for elder people that can be used as milestone in future studies. article History Received: 21 March 2017 Accepted:11 July 2017