Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)

This work aimed to assess the influence of olive maturity and oil season on potential quality monovarietal virgin oils from area assigned Protected Designation Origin “Aceite de la Alcarria” (Spain), analysing regulated physicochemical sensory parameters, stability parameters composition fatty acids, sterols triterpenic dialcohols. To complete study, we also characterised coupage made in mills located PDO (real quality). The main variety grown La Alcarria is Castellana, whose are by a high content palmitic acid (14.27% with olives veraison, 13.81% ripe olives), low linoleic (5.03% 5.98% olives) total phenol higher than rest varieties (between 350 500 mg caffeic acid/kg depending considered), which reflected oxidative values (induction time 50.65 h at 100 °C). In addition, they have sterol below that established regulations (<1000 mg/kg). produced using veraison presented lower level acidity peroxide index, more intense fruitiness, an absence defects all samples stability, compared those olives, thus early harvest recommended. It was found affects oils, although these changes tend be little significance, characteristics being maintained, regardless harvesting analysed. registered under Aceite Alcarria, representative their real quality, showed, as expected, similar observed Castellana variety, clearly predominant study area. characterization local allows one obtain greater variability terms notes extra oil.