Exploring the sensory and volatile profiles associated with the antioxidant activity of monovarietal extra virgin olive oil of the Leccio del Corno cultivar with remarkable resistance to the bacterium Xylella fastidiosa

In recent decades, the production of extra virgin olive oil has doubled, with a high export value. In Italy, the large number of olive varieties, with around 500 registered, allows the production of highly valued monovarietal oils with a significant impact on sensory profiles. Due to its excellent adaptation to the cold and its remarkable resistance to the bacterial pathogen Xylella fastidiosa (subsp. pauca), the sensory and volatile profiles of the Leccio del Corno monovarietal oil were investigated in relation to quality and antioxidant activity. Our study has revealed that Leccio del Corno oil has high antioxidant activity (TPC: 3.29 mg GAE/g, FRAP: 1.31 mmol Fe2+/g, ABTS+: 1.27 mmol TE/g). This gives it high nutritional value for human consumption, and increases its ability to preserve itself over time. From a sensory point of view, it presents a specific sensory imprint with pleasant notes of almond (3  0.07), artichoke (2.4  0.06), and, to a slight extent, tomato (1  0.16). Regarding the volatile component, 2-hexenal (E) was the most abundant compound in our research, accounting for 41.0%. The use of the Leccio del Corno variety, with its remarkable resistance to the bacterium Xylella fastidiosa, for the production of a monovarietal extra virgin olive oil of excellent quality could, therefore, be a valid alternative for restoring production capacity while increasing olive biodiversity in areas affected by this bacterium.