The compositional quality and sensory properties of virgin olive oil from a new olive cultivar — I-77

Virgin olive oil sampled in different production areas and obtained from a new olive cultivar, I-77, was analysed. It was characterised by: (i) good content of total phenols, o-diphenols, tyrosol, hydroxytyrosol, tyrosol-aglycones, hydroxytyrosol-aglycones, tocopherols, trans-2-hexenal and total volatiles; (ii) good sensory score, resistance to oxidation, overall quality indices, free acidity, peroxide index, UV (ultraviolet) spectrophotometric indices and carbonyl index; (iii) a balanced fatty acid composition; (iv) a content of triacylglycerols, diacylglycerols, chlorophylls and carotenoids, sterols, triterpene dialcohols, aliphatic and triterpene long-chain alcohols, and waxes comparable to that of several traditional cultivars.