Effects of "genetic store" on the composition and typicality of extra-virgin olive oil: Traceability of new products

The analytical traits of oils from three new olive genotypes, namely P5 93, P5 18 and P1 3, were studied in this work. They were chosen from a great number of new genotypes resulting from a broad program of olive crossbreeding developed at the University of Florence. The new oil types, most noticeably P5 93 and P5 18, present remarkable analytical features, such as good flavour and aroma, good stability and endurance to oxidation and potentially long shelf-life. They also exhibited significant levels of nutraceutical micro-components, such as biophenolics, o-diphenols, tocopherols, volatiles, carotenes and other carotenoids (noticeably lutein), as well as a good composition of the genuineness or fingerprint analytical fractions (phytosterol and aliphatic and triterpene alcohol fractions). Most of the other analytical parameters and indices assessed were not or were barely affected by the genetic store. Suitable chemometrics (both parametric and non-parametric) were applied to the analytical data for traceability, authentication and fingerprinting of the new products.