Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils

A study with controlled field and authentic samples of olives, obtained in similar conditions soil, climate, region, harvest, the same cultivation techniques considering simultaneously different agronomic factors (olive variety, fruit ripening degree, irrigation, organic or conventional production system) is performed to evaluate their influence on quality added value extra virgin olive oil (EVOO). Agronomical physicochemical parameters, polyphenols, tocopherols, fatty acid composition volatile sensory profiles are determined Hojiblanca Picual VOOs from degrees modalities (conventional without irrigation). Among compounds, 1-hydroxy-2-propanone, (E)-linalool oxide, 2-acetylfuran described for first time EVOO. The variable that most influences chemosensory EVOOs followed by stage ripeness, and, within each modality. Organic irrigation differ modalities, showing significant differences acidity, stability, tocopherol polyphenol contents, composition, attributes. Practical Applications: Results great importance, due applicability EVOO sector, allowing one know qualitative, chemical organoleptic between EVOO, improve performance