Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression

Extra virgin olive oil (EVOO) chemical composition is characterized by high content of monounsaturated fatty acids and minor compounds including phenols, sterols, tocopherols, squalene volatile compounds. These components are related to EVOO quality in terms healthy properties, shelf life alteration due susceptibility oxidative degeneration sensory properties. In this work, the variability 66 different compounds, stability attributes was analyzed order study relationships among them effect cultivar, growing location their interaction on expression. Partial least squares (PLS) regression models allowed accurate prediction for basis oils, with marked positive influence oleic acid 3,4-DHPEA-EA phenol values, while poor results were obtained attributes. Cultivar showed limited properties EVOO, even though same factors provide significant rest stability. should be taken into account breeding programs aimed obtain new cultivars improved characteristics determine best cultivar planted each environment.