Characterisation of virgin olive oils from variety Benizal (Albacete, Spain)

Spain is the leading country in olive oil production and Castilla-La Mancha is the second region with the highest production. This rural region has a huge number of local cultivars that need to be analysed to evaluate their potential for olive oil production. Benizal is an important variety in the Campos de Hellin area (Castilla-La Mancha, Spain), as this variety must be obligatory included in the oils from the recently created collective mark "Aceites Campos de Hellin". In this study, the physicochemical and sensory characterization of the oils from the Benizal variety has been done. As a first step, a genetic analysis was done by means of RAPDs technique to ensure the correct identification of Benizal trees. The analysis of the amplified fragments using 15 primers showed 9 different groups, corresponding to the 9 varieties grown in the Campos de Hellin area, which confirm the usefulness of this simple technique to identify varieties, even if they are morphologically similar. Chemometric characterization of the oils shows the outstanding quality of Benizal oils, as well as the potential of this cultivar to be used for olive oil production. Chemical composition showed a lower ratio of mono/polyunsaturated acids than in other commercial cultivars, a high content in campesterol and low content in total sterols, which are intrinsic characteristics of the variety. In addition, Benizal oils have differential properties regarding sensory parameters, especially high levels in the pungent attribute. Knowledge of chemical and sensory properties of oils from different varieties may contribute to elaborate more balanced oils, which fit all the consumers' preferences.