{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T00:35:30Z","timestamp":1768437330610,"version":"3.49.0"},"reference-count":27,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2014,1,8]],"date-time":"2014-01-08T00:00:00Z","timestamp":1389139200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J Americ Oil Chem Soc"],"published-print":{"date-parts":[[2014,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The chemical composition and organoleptic characteristics of olive oils may be influenced by genotype and some agronomic factors like olive drupe harvesting date. The aim of this work was to study the influence of olive ripening stage on chemical parameters and the organoleptic profile of fruits and oils of one of the main olive Portuguese cultivars (<jats:italic>Cobran\u00e7osa<\/jats:italic>). Six different <jats:italic>Cobran\u00e7osa<\/jats:italic> clones, which were harvested at two different ripening stages in the same olive growing area, were analyzed to evaluate phenolic compounds, <jats:italic>ortho<\/jats:italic>\u2010diphenols, flavonoids and antioxidant activity and were characterized in terms of sensorial parameters. These clones have also been classified according to the yield of production. The lowest values in phenolic content, <jats:italic>ortho<\/jats:italic>\u2010diphenols, flavonoids and antioxidant activity occurred always in the same clone (110) in both ripening stages in olive fruits and olive oil. This clone has been previously identified as low yield. Also, the results revealed significant correlations between total phenolics and antioxidant activity (<jats:italic>R<\/jats:italic><jats:sup>2<\/jats:sup> = 0.932, <jats:italic>P<\/jats:italic> &lt; 0.0001), between <jats:italic>ortho<\/jats:italic>\u2010diphenols and antioxidant activity (<jats:italic>R<\/jats:italic><jats:sup>2<\/jats:sup> = 0.9445, <jats:italic>P<\/jats:italic> &lt; 0.0001) and between flavonoids and antioxidant activity (<jats:italic>R<\/jats:italic><jats:sup>2<\/jats:sup> = 0.9263, <jats:italic>P<\/jats:italic> &lt; 0.0001) on olive oil samples. The sensorial parameters that have been affected in olive oils were herbaceous aroma and flavor, and bitter taste that increased with the ripening process.<\/jats:p>","DOI":"10.1007\/s11746-013-2406-x","type":"journal-article","created":{"date-parts":[[2014,1,7]],"date-time":"2014-01-07T02:05:08Z","timestamp":1389060308000},"page":"599-611","source":"Crossref","is-referenced-by-count":23,"title":["\u2018Cobran\u00e7osa\u2019 Olive Oil and Drupe: Chemical Composition at Two Ripening Stages"],"prefix":"10.1002","volume":"91","author":[{"given":"Cl\u00e1udia","family":"Sousa","sequence":"first","affiliation":[{"name":"Chemistry Department University of Tr\u00e1s\u2010os\u2010Montes and Alto Douro Vila Real 5000\u2010801 Portugal"}]},{"given":"Irene","family":"Gouvinhas","sequence":"additional","affiliation":[{"name":"Institute of Biotechnology and Bioengineering, Centre of Genomics and Biotechnology University of Tr\u00e1s\u2010os\u2010Montes and Alto Douro (CGB\u2010UTAD\/IBB) P.O. Box 1013 Vila Real 5000\u2010801 Portugal"}]},{"given":"Diana","family":"Barreira","sequence":"additional","affiliation":[{"name":"Chemistry Department University of Tr\u00e1s\u2010os\u2010Montes and Alto Douro Vila Real 5000\u2010801 Portugal"}]},{"given":"Maria Teresa","family":"Carvalho","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria, (INIA I.P.) Elvas Portugal"}]},{"given":"Alice","family":"Vilela","sequence":"additional","affiliation":[{"name":"Institute of Biotechnology and Bioengineering, Centre of Genomics and Biotechnology University of Tr\u00e1s\u2010os\u2010Montes and Alto Douro (CGB\u2010UTAD\/IBB) P.O. Box 1013 Vila Real 5000\u2010801 Portugal"}]},{"given":"Jo\u00e3o","family":"Lopes","sequence":"additional","affiliation":[{"name":"DRAPN, Direc\u00e7\u00e3o Regional de Agricultura e Pescas do Norte 133 Mirandela 5370\u2010347 Portugal"}]},{"given":"Paula","family":"Martins\u2010Lopes","sequence":"additional","affiliation":[{"name":"Institute of Biotechnology and Bioengineering, Centre of Genomics and Biotechnology University of Tr\u00e1s\u2010os\u2010Montes and Alto Douro (CGB\u2010UTAD\/IBB) P.O. Box 1013 Vila Real 5000\u2010801 Portugal"}]},{"given":"Ana I.","family":"Barros","sequence":"additional","affiliation":[{"name":"CITAB University of Tr\u00e1s\u2010os\u2010Montes and Alto Douro Vila Real 5000\u2010801 Portugal"}]}],"member":"311","published-online":{"date-parts":[[2014,1,8]]},"reference":[{"key":"e_1_2_5_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-374420-3.00063-2"},{"key":"e_1_2_5_3_1","first-page":"10","volume-title":"Azeite de Tr\u00e1s\u2010os\u2010Montes: Influ\u00eancia da localiza\u00e7\u00e3o do olival e das cultivares nas caracter\u00edsticas dos azeites","author":"Vaz M","year":"2011"},{"key":"e_1_2_5_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2010.05.003"},{"key":"e_1_2_5_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/med.1028"},{"key":"e_1_2_5_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2010.11.023"},{"key":"e_1_2_5_7_1","first-page":"61","article-title":"Phenolic profiles of Portuguese olive fruits (Olea europaea L.): influences of cultivar and geographical origin","volume":"89","author":"Vinhas A","year":"2005","journal-title":"Food Chem"},{"key":"e_1_2_5_8_1","doi-asserted-by":"publisher","DOI":"10.3923\/pjn.2008.582.585"},{"key":"e_1_2_5_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(04)01423-2"},{"key":"e_1_2_5_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/1438-9312(200210)104:9\/10<602::AID-EJLT602>3.0.CO;2-X"},{"key":"e_1_2_5_11_1","unstructured":"MailerR BeckinghamC(2006)Testing olive oil quality: chemical and sensory methods.Primefact231"},{"key":"e_1_2_5_12_1","first-page":"547","volume-title":"El Cultivo del Olivo Madrid Spain: Junta de Andalucia","author":"Uceda M","year":"1998"},{"key":"e_1_2_5_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2009.08.001"},{"key":"e_1_2_5_14_1","first-page":"36","article-title":"Primeiros resultados da selec\u00e7\u00e3o da variedade de oliveira Cobran\u00e7osa","volume":"21","author":"Martins A","year":"1998","journal-title":"Revista de Ci\u00eancias Agr\u00e1rias"},{"key":"e_1_2_5_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.12.056"},{"key":"e_1_2_5_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf051960d"},{"key":"e_1_2_5_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.03.013"},{"key":"e_1_2_5_18_1","doi-asserted-by":"publisher","DOI":"10.1080\/19476337.2012.705329"},{"key":"e_1_2_5_19_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0013205"},{"key":"e_1_2_5_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(98)00102-2"},{"key":"e_1_2_5_21_1","first-page":"1","article-title":"Characteristics of olive and olive pomace oils and their analytical methods Regulation EEC\/2568\/1991","volume":"128","author":"EEC","year":"1991","journal-title":"Offic J Eur Commun"},{"key":"e_1_2_5_22_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.1122"},{"key":"e_1_2_5_23_1","doi-asserted-by":"publisher","DOI":"10.3923\/jbs.2008.779.783"},{"key":"e_1_2_5_24_1","first-page":"32","volume-title":"Estudo da Valoriza\u00e7\u00e3o Comercial do Azeite de Tr\u00e1s\u2010os\u2010Montes e Alto Douro","author":"Pires RD","year":"2005"},{"key":"e_1_2_5_25_1","first-page":"104","article-title":"Infection process of olive fruits by Colletotrichum acutatum and the protective role of the cuticle and epidermis","volume":"4","author":"Gomes S","year":"2012","journal-title":"J Agric Sci"},{"key":"e_1_2_5_26_1","first-page":"1679","article-title":"Phenolic molecules in virgin olive oils: a survey of their sensory properties health effects antioxidant activity and analytical methods","volume":"12","author":"Bendini A","year":"2007","journal-title":"Overv Last Decade Mol"},{"key":"e_1_2_5_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2007.09.044"},{"key":"e_1_2_5_28_1","first-page":"65","article-title":"Evaluation of L phenylanine ammonia\u2010lyase activity and phenolic profile in olive drupe (Olea europaea L.) from fruit setting period to harvesting time","volume":"168","author":"Morell\u00f3 JR","year":"2005","journal-title":"Food Sci"}],"container-title":["Journal of the American Oil Chemists' Society"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/aocs.onlinelibrary.wiley.com\/doi\/pdf\/10.1007\/s11746-013-2406-x","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,8]],"date-time":"2025-10-08T13:47:21Z","timestamp":1759931241000},"score":1,"resource":{"primary":{"URL":"https:\/\/aocs.onlinelibrary.wiley.com\/doi\/10.1007\/s11746-013-2406-x"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2014,1,8]]},"references-count":27,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2014,4]]}},"alternative-id":["10.1007\/s11746-013-2406-x"],"URL":"https:\/\/doi.org\/10.1007\/s11746-013-2406-x","archive":["Portico"],"relation":{},"ISSN":["0003-021X","1558-9331"],"issn-type":[{"value":"0003-021X","type":"print"},{"value":"1558-9331","type":"electronic"}],"subject":[],"published":{"date-parts":[[2014,1,8]]}}}