Extra Virgin Olive Oils from Rio Grande do Sul: A Comprehensive Study of Their Identity, Quality Parameters, and Sensory Attributes

The consumption of olive oil has surged due to its health benefits and role in a better quality of life, particularly as part of the Mediterranean diet. Extra virgin olive oil (EVOO), recommended at 25-50 mL daily, is rich in bioactive compounds like phenolics, tocopherols, and fatty acids, offering antimicrobial, antioxidant, and anti-inflammatory properties. Proper sensory classification into "Extra Virgin," "Virgin," and "Lampante" is crucial for its recommendation. This study evaluated the sensory and nutritional characteristics of EVOOs from Rio Grande do Sul, Brazil, aiming to determine their quality, bioactive composition, and sensory/volatile profiles, differentiating them by production region. Samples from various areas were analyzed for basic physicochemical composition, phenolic compounds, volatile aroma compounds, fatty acid profile, and tocopherols, following International Olive Council (IOC) protocols. All samples were classified as Extra Virgin based on free acidity, peroxide value, and UV absorbance. Total Phenolic Compounds (TPC), quantified in 65 samples, varied from 186.80 mg/Kg to 1167.43 mg/Kg, showing a broad range of concentrations. Sensory analyses performed by a trained and certified IOOC panel confirmed the high quality of the EVOOs, displaying high medians for positive attributes like fruitiness, pungency, and bitterness. These results collectively highlight the high quality of olive oils produced in Rio Grande do Sul.