Modulation of Aroma and Phenolic Profiles of Extra Virgin Olive Oils obtained by Oil Blending of Galician autochthonous Varieties with Arbequina and Picual
P. Reboredo-Rodrígueza, L. Rey-Salgueiroa, C. González-Barreiroa, 
B. Cancho-Grandea, G. Fregapaneb, M. D. Salvadorb, J. Simal-Gándaraa
a Analytical and Food Chemistry Depart, Nutrition and Bromatology Group, 
University of Vigo, Spain
b Food Technology Depart. Faculty of Chemistry, University of Castilla-La Mancha, Spain

Galicia, a region in NW Spain, has gradually emerged as a new Spanish olive-growing zone producing virgin olive oils with distinct features due to the particular olive cultivar and environment. Although traditional Spanish varieties, such as Arbequina and Picual, still predominate in the new plantations of this zone due to their suitable edafo-climatic adaptation, the interest of oil producers in old autochthonous varieties has increased substantially in recent years. More and more the current trend of the oil market is the production of high quality olive oils from traditional minor olive varieties with the specificity of origin together with particular and differentiated sensorial, nutritional and health promoting characteristics (especially respect to the aromatic and phenolic composition).
In this way, it has been confirmed that the mixture of oils from minor autochthonous varieties with those most widespread (Arbequina and Picual) could be an additional strategy to modulate the sensory characteristics of virgin olive oils, i.e. to predetermine the quantity and the quality of phenolic and volatile compounds primary responsible of virgin olive oil sensory attributes.