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<p>Olive oil composition is shaped by various factors, including agronomy, genetics, tree age, adaptation to local climate and altitude. The study analysed 105 olive oil samples from centenarian trees across eight sites in Portugal’s Côa Valley, grouped into three altitude ranges (&lt; 150&#xa0;m, 150–250&#xa0;m, and 250–450&#xa0;m). The study evaluated the oils’ contents in fatty acids, tocopherols, hydroxytyrosol, tyrosol, and their derivatives, total phenolics, volatile compounds, and the perceived intensities of sensory attributes. Altitude significantly affected total phenolic content (with/without acid hydrolysis) and α- and γ-tocopherol levels (P-value &lt; 0.045, one-way ANOVA), while fatty acids, volatiles, and sensory intensities were generally less influenced. A positive correlation (R-Pearson ≥ + 0.9864) was found between altitude and total phenols, hydroxytyrosol, tyrosol, and their derivatives, and γ-tocopherol. Conversely, palmitic acid and saturated fatty acids decreased with altitude (R-Pearson ≤ − 0.9781). Sensory analysis revealed that green fruity notes declined with altitude (R-Pearson ≤ − 0.8467), while sweet banana sensation increased (R-Pearson ≥ + 0.9830). Ester content among the studied volatile compounds also rose significantly at higher altitudes (R-Pearson = + 0.9967). Linear Discriminant Analysis models successfully distinguished the geographical origin of oils from trees grown at two different altitude ranges (150–250&#xa0;m and 250–450&#xa0;m), using selected chemical and sensory markers. The 150–250&#xa0;m model achieved 85% sensitivity in leave-one-out cross-validation, while the 250–450&#xa0;m model correctly classified all samples. These results highlight altitude as a key factor in shaping the chemical and sensory profiles of olive oil from centenarian trees and its relevance for traceability and quality differentiation, and valorisation.</p>

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Impact of olive grove altitude on the chemical and sensory characteristics of olive oils from centenarian trees

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • Leticia Bortoluzzi,
  • Susana Casal,
  • Rebeca Cruz,
  • António M. Peres,
  • Paula Baptista,
  • Nuno Rodrigues

摘要

Olive oil composition is shaped by various factors, including agronomy, genetics, tree age, adaptation to local climate and altitude. The study analysed 105 olive oil samples from centenarian trees across eight sites in Portugal’s Côa Valley, grouped into three altitude ranges (< 150 m, 150–250 m, and 250–450 m). The study evaluated the oils’ contents in fatty acids, tocopherols, hydroxytyrosol, tyrosol, and their derivatives, total phenolics, volatile compounds, and the perceived intensities of sensory attributes. Altitude significantly affected total phenolic content (with/without acid hydrolysis) and α- and γ-tocopherol levels (P-value < 0.045, one-way ANOVA), while fatty acids, volatiles, and sensory intensities were generally less influenced. A positive correlation (R-Pearson ≥ + 0.9864) was found between altitude and total phenols, hydroxytyrosol, tyrosol, and their derivatives, and γ-tocopherol. Conversely, palmitic acid and saturated fatty acids decreased with altitude (R-Pearson ≤ − 0.9781). Sensory analysis revealed that green fruity notes declined with altitude (R-Pearson ≤ − 0.8467), while sweet banana sensation increased (R-Pearson ≥ + 0.9830). Ester content among the studied volatile compounds also rose significantly at higher altitudes (R-Pearson = + 0.9967). Linear Discriminant Analysis models successfully distinguished the geographical origin of oils from trees grown at two different altitude ranges (150–250 m and 250–450 m), using selected chemical and sensory markers. The 150–250 m model achieved 85% sensitivity in leave-one-out cross-validation, while the 250–450 m model correctly classified all samples. These results highlight altitude as a key factor in shaping the chemical and sensory profiles of olive oil from centenarian trees and its relevance for traceability and quality differentiation, and valorisation.