Parámetros de calidad del aceite de oliva de Tenerife (Canarias)

Resumen

We analysed the physical-chemical parameters of 19 olive oil samples produced in Tenerife, furthermore we performed sensorial tests in order to classify them according to regulation (R. 2568/91) of the European Commission [5]. All samples considered meet the required specifications to be classified as extra virgin olive oils. In the same regard it was confirmed that none contained adulterations or mixtures with other types of oils. The sensorial testing detected that 20% of the samples could not be classified as extra virgin olive oil mainly due to defective conservation procedures, though one of the oils could even be considered "lampante". The low testing scores in regard of positive attributes would mainly be due to defective conservation practices, therefore improving this aspect and correctly establishing the olive maturation index for the harvest would significantly improve the final olive oil quality. In this respect the Picual variety, found in minor scale in Tenerife, presents major competitive advantages due to its great stability against oxidation phenomena and its high polyphenol content.