Divina is a new almond [Prunus dulcis (Mill) D.A. Webb] cultivar from the almond breeding program of Institut de Recerca i Tecnologia Agroalimentàries (IRTA; Catalonia, Spain). This cultivar is characterized by its hard-shelled nut, late blooming time, and high productivity. ‘Divina’ is self-fertile and exhibits excellent horticultural performance and chemical composition. Its kernel is attractive with a medium size (1.2 g), comparable to ‘Marcona’ and ‘Nonpareil’. Additionally, ‘Divina’ stands out for its high fat content, oil stability, and kernel firmness.

Climate change influences the agronomic behaviour of fruit trees. It is necessary to determine which cultivars adapt best to conditions in which water supplies are becoming increasingly scarce. This study analyses different phenological, morphological, physiological, agronomic and productive parameters to evaluate water stress tolerance in six late-blooming almond cultivars widely grown in Spain ('Ferragn & egrave;s', 'Francol & iacute;', 'Masbovera', 'Glorieta', 'Guara' and 'Lauranne'). Two different plots were analysed: one under regulated deficit irrigation, at Les Borges Blanques, Lleida, with a water deficit (146.2 mm/year) and the other under rainfed conditions, at Mas Bov & eacute;, Constant & iacute;, Tarragona, with a water deficit (284.5 mm/year). Parameters, including an increase in canopy volume, leaf-to-air thermal gradient, and slope between leaf water potential and level of leaf saturation, have proven to be good indicators of resistance to water stress. Yield variation and leaf temperature variation between rainfed and irrigated conditions also perform quite well. An assessment of leaf chlorophyll content, measured using SPAD-502, suggested the presence of a collateral effect resulting from the opacity of the biomass, as well as to chlorophyll-related cuticular colouring. Finally, under the experimental conditions, 'Guara' and 'Masbovera' proved the most resistant cultivars; 'Glorieta' and 'Francol & iacute;' exhibited an intermediate level, and 'Lauranne' and 'Ferragn & egrave;s' were the least resistant cultivars.

Almonds exhibit extensive genetic and phenotypic diversity, enabling their use across a wide range of applications. This diversity underscores the importance of evaluating almond germplasm for morphological, colorimetric, chemical, and nutritional traits to identify unique differences at a cultivar level and link them to potential technological uses. In this study, the kernel phenotypic diversity of 35 almond cultivars, including rarely planted traditional cultivars, which primarily serve as sources of genetic variation, and modern breeding cultivars, was assessed. The evaluations were performed for 41 parameters over a 15-year period. According to the results, traditional landrace cultivars often exhibited more extreme values for morphological and chemical traits, while breeding cultivars showed intermediate characteristics with less noticeable variations. Additionally, we also identified notable patterns of correlation between the measured traits. And finally, we discuss the most suitable industrial applications for the studied cultivars based on standard recommendations for each use.

Spanish almond industry expressed concerns over increasing kernel breakage during processing, particularly with the new almond cultivars introduced since 2005. This research aimed to (i) evaluate kernel breakage across different almond cultivars during shelling and blanching in Spanish industrial machines; (ii) identify the main factors contributing to breakage; and (iii) assess the impact of blanching on kernel color. Shelling breakage was lower in 'Belona' (2%) than 'Guara' (7%), potentially attributed to its higher water absorption and round shape. However, blanching, drastically increased breakage in 'Belona' (42%) compared to 'Guara' (29%). A large variability among cultivars ('Carmel' 12%, 'Belona 2' 32% significantly similar to 'Guara' 29%, and 'Lauranne' 43% significantly similar to 'Belona' 42%), was observed, but also between different batches of the same cultivar ('Belona' 42% and 'Belona 2' 32%), probably due to different growing conditions. 'Lauranne' and 'Belona' exhibited a higher tendency to produce halves, whereas 'Guara' produced more pieces. Kernel breakage during blanching was significantly correlated with kernel width (r = 0.57***), protein, (r = -0.83***), and fat content (r = 0.67***). Blanching significantly affected kernel color ('Carmel', 'Belona 2', 'Guara', 'Lauranne', 'Belona'; Delta E = 19, 14, 12, 11, 10, respectively) and was identified as a critical control point for breakage across the processing line.

Sensory analysis is a fundamental tool in evaluating extra virgin olive oil (EVOO) quality, playing an essential role in both consumer markets and international competitions that recognize and promote high-quality olive oils. Among the key attributes assessed, the fruitiness descriptor—subcategorized as green or ripe—is particularly significant, especially considering that higher green fruitiness is often associated with greater prestige. However, a clear methodological approach to distinguish between green fruitiness and ripe fruitiness perceptions, particularly in their overlapping zone, is still lacking. This study aims to establish precise criteria for defining these boundaries by analyzing monovarietal EVOOs produced from nine olive varieties at three maturity stages over two consecutive harvest seasons (2021/2022 and 2022/2023). Sensory assessments were conducted by the Official Tasting Panel of Virgin Olive Oils of Catalunya, ensuring representativeness across the different fruitiness perceptions. Volatile compounds of the samples were extracted using headspace solid-phase microextraction (HS/SPME) and separated and identified via gas chromatography–mass spectrometry (GC/MS). Multivariate analysis revealed three distinct volatile profiles corresponding to different sensory perceptions. These findings suggest that incorporating an intermediate sensory attribute between green fruitiness and ripe fruitiness could improve classification accuracy in both competitions and premium markets, enhancing the appreciation and valuation of high-quality EVOOs.

Kernel breakage is the major economic challenge for the Spanish almond industry. Thus, this study aimed to determine the kernel breakage during the shelling operation by (ii) identifying the primary breakage factors, and (ii) evaluating the impact of water conditioning on final kernel quality. Twelve almond samples, of which 9 intraspecific hybrids were specially selected to enlarge the variability range. Kernel breakage ranged between 5 and 71%, with HYB8 registering the lowest breakage values and HYB5 the highest. Cultivars, ‘Vairo’, ‘Guara’, and ‘Lauranne’ showed also substantial breakage rates (40, 45, and 56 %). More absorbed water (r=-0.71**), elasticity (r=-0.60*), wider (r=-0.70*) and rounder (r=-0.65*) fruit with higher fat content (r=-0.84***), reduced breakage in shelling operation. Meanwhile, almonds with a higher shell strength (r=0.63*), more elongated (r=0.67*), with higher skin (r=0.69*) and fiber content (r=0.58*) were more susceptible to breakage. Water conditioning produced a color change in kernel, while the oil acidity was similar before and after (0.1%) the conditioning process, meaning that, this was fast and correct enough to avoid enzymatic degradation. In the absence of significant technological advancements, further research must focus on optimizing water conditioning processes and standardizing cultivars to reduce kernel breakage in the Spanish almond industry.

Traditional and intensive planting systems have paved the way for the phenomenon of intensification, with the super high-density (SHD) system being the most prominent. This system has demonstrated high levels of profitability due to both the reduction in production costs achieved through complete mechanization and a significant increase in olive oil production per hectare, stemming from the more efficient utilization of resources such as light, water, and nutrients. The aim of this study was to evaluate, in a vocated olive-growing area, the phytosanitary status of a SHD olive orchard compared to a traditional one (TRD). The research focused on six key olive pests, considering the interaction between planting systems and eight cultivars in a semi-arid environment. The comparative analysis of pest infestations across the two planting systems revealed significant and complex patterns in pest population distribution and intensity. Overall, the planting system appeared to be the main factor influencing pest dynamics. The SHD olive orchard exhibited the highest infestation levels of Otiorhynchus cribricollis, Palpita unionalis, and Bactrocera oleae. Conversely, in the TRD system, the highest infestation levels of Saissetia oleae, Euphyllura olivina, and Prays oleae were observed. Moreover, the study highlighted a less pronounced effect of cultivars on the prevalence of all monitored key pests. These findings underscore the potential for developing more sustainable and effective pest management strategies tailored to specific planting systems. Furthermore, the results contribute to advancing eco-friendly control approaches and improving pest infestation management practices. Additional research will be necessary to deepen the understanding of these key pests and their interactions within different olive-growing systems.

Extra virgin olive oil (EVOO) quality and composition are mainly affected by genetics, agronomic and technological parameters, undergoing further modifications during storage. In this work, a chemometric approach was applied to study the impact of olive maturity, malaxation time/temperature, and oil storage on the quality and compositional parameters of Arbequina EVOO (basic quality indices, volatile and sensory profiles, contents in phenolic compounds, squalene, vitamin E and fatty acids). Storage emerged as the most influential factor, followed by olive maturity and malaxation temperature, while malaxation time had almost no effect. Storage at room temperature had a significant impact on the phenolic profile and quality parameters, mainly the peroxide value and K270. The determination of K270, an indicator of secondary oxidation products, was relevant to analyze the effect of storage conditions. Volatile compounds and fatty acids were good markers of ripeness, and the volatile profile was highly affected by malaxation temperature.

Almond breeding is increasingly focusing on kernel quality. However, unlike other agronomic traits, the genetic basis of physical and chemical kernel quality traits has been poorly investigated. To address this gap, we conducted a QTL mapping of these traits to enhance our understanding of their genetic control. We phenotyped fruit samples from an F1 population derived from the cross between ‘Marcona’ and ‘Marinada’ for up to four years, using conventional and image analysis methods. Additionally, the 91 individuals of the population were genotyped with the almond Axiom™ 60K SNP array, and high-density linkage maps were constructed. These analyses identified several genomic regions of breeding interest. For example, two regions on chromosome one were found to contain QTLs for kernel shape and dimension, while another region at the end of the same chromosome contained QTLs for kernel fatty acid composition. Notably, QTLs for kernel symmetry and kernel shoulder, reported for the first time in this study, were also mapped on chromosome one. These QTLs will serve as a foundation for developing molecular markers linked to kernel physical and chemical quality traits in almonds, facilitating the integration of marker-assisted selection into breeding programs.

During olive oil production, the activity of endogenous enzymes plays a crucial role in determining the oil's phenolic composition. beta-Glucosidase contributes to the formation of secoiridoids, while polyphenol oxidase (PPO) and peroxidase (POX) are involved in their oxidation. This study investigated whether high hydrostatic pressure (HHP), known to cause cell disruption and modify enzymatic activity and food texture, could reduce PPO and POX activity. HHP was applied to 'Arbequina' olives at different settings (300 and 600 MPa, 3 and 6 min) before olive oil extraction. The tested HHP conditions were not effective in reducing the activity of PPO and POX in olives, resulting in oils with a lower phenolic content. However, HHP increased the secoiridoid content of olives, particularly oleocanthal and oleacein (>50%). The pigments in oils produced from HHP-treated olives were higher compared to the control, whereas squalene and alpha-tocopherol levels and the fatty acid profile remained the same.

'Corbella' is an ancient olive cultivar whose cultivation has recently been revived and hence little is known about its composition. This is the first work studying the metabolic profile of 'Corbella' olives during early maturation. Olives with a ripening index (RI) < 1 yielded considerably less oil content (<40%) but had more concentration of phenolic compounds (148.41-219.70 mg/kg), carotenoids (9.61-14.94 mg/kg) and squalene (521.41-624.40 mg/kg). Contrarily, the levels of & alpha;-tocopherol were higher at the RI of 1.08 and 1.96 (64.57 and 57.75 mg/kg, respectively). The most abundant phenolic compound was oleuropein aglycone (>50% of the phenolic composition), suggesting a high hydrolytic activity of & beta;-glucosidase in the fruit. The antioxidant capacity was barely affected, while oleic/linoleic ratio reached its highest at RI of 1.96. Therefore, olives with an RI below 2 could be good candidates to produce high-quality olive oils with good level of stability.

Protected denomination of origin (PDO) designations require tools to enable differentiation, as each PDO aims to establish its own distinct and exclusive identity. This necessity becomes particularly challenging in those regions where PDO territories are very close to each other, as is the situation with the extra virgin olive oil (EVOO) PDOs in Catalonia. The proximity of these territories can make it difficult to perceive the uniqueness of each area solely on the basis of the evaluation of a few general sensory descriptors. This study examines whether the frequency of use of different secondary attributes, established by the Official Tasting Panel of Virgin Olive Oils of Catalonia, can effectively differentiate PDOs. Thus, a total of 1330 EVOOs from the five Catalan PDOs, produced during the 2012–2020 period, have been analyzed by the Official Tasting Panel of Virgin Olive Oils of Catalonia. The results of the statistical analysis, using this historical database of samples, show that the frequency of the attributes does not occur randomly, but is significantly influenced by the production area and the olive cultivars associated with each PDO. These findings highlight the importance of incorporating specific secondary descriptors into the bidding specifications of PDOs, which can be a useful discriminant tool.

High-value products, such as hazelnuts, are particularly vulnerable to fraud due to their price dependence on geographical origin. Guaranteeing hazelnuts’ authenticity is essential for consumer trust and safety. Stable isotope analysis has become a reference method for origin authentication as it is reliable, robust, and easily transferable across laboratories. However, multiple isotopic markers coupled with chemometric techniques are often needed to authenticate food provenance accurately. In this study, we focused on assessing the potential of bulk δ18O, along with δ2H and δ13C of the main fatty acids, as hazelnut-origin authenticity markers. PLS-DA classification models were developed to differentiate samples (n = 207) according to their region of origin. This multi-isotopic approach provided promising external validation results, achieving a 94% global correct classification rate in discriminating hazelnuts from regions with distinct geographical and environmental conditions. This study lays the groundwork for further model development and evaluation across additional production areas and harvest years.

The productivity of virgin olive oil depends not only on agronomic factors but also on the technological factors of the extraction process. The ‘Arbequina’ variety has extractability problems, which is a challenge for master millers anywhere. This work aims to evaluate the behavior of different decanters and seeks to modulate the effect of some processing parameters and their interactions with oil extraction efficiency in the case of ‘Arbequina.’ Fruit characteristics, processing parameters, and extractability were collected over 10 years from 38 decanters that belong to five different brands. The results have shown that fruit moisture is the most relevant factor for oil extractability, especially over 52%. Furthermore, extractability is positively correlated with malaxing temperature, addition of water, and total fat content in the fruit. However, the results show that before applying a regulation, the type of decanter must be considered. The model used in this study has allowed us to optimize the regulations for each type of decanter to reduce oil losses within the pomace, achieving an extraction efficiency within the range of 78%–91.5%. In fact, the best extraction efficiency results (91.5%) were obtained by processing at temperatures >26°C and water injection of 5%.

In 2015, the 2030 Agenda for Sustainable Development adopted 17 Sustainable Development Goals (SDGs), with the aim of “peace and prosperity for people and the planet” FAO [...]

Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly because of the pheophytinization of chlorophylls. Since a green color is perceived as a mark of high-quality oils by consumers, it is especially important for PEVOO to maintain their initial green color. This study assessed the effect of applying low temperatures (refrigeration and freezing) and modified atmospheres on the color of four PEVOO for 24 months. Also, the effect of two freezing methods (slow freezing by placing the oil at −20 °C and fast freezing by immersing the oil in a bath of liquid nitrogen) was studied. Results showed that the green color was better preserved in oils frozen and stored at −20 °C whereas in oils frozen with liquid nitrogen the green color was lost much faster during frozen storage. An in-depth study of this unexpected phenomenon showed that this loss of green color was mainly due to a pheophytinization of chlorophylls. This phenomenon did not happen at the moment of freezing with liquid nitrogen, but over the first 100 days of storage at −20 °C. In addition, correlations between single chlorophyll and pheophytin contents and chromatic coordinates were established.

The storage of olives in large hoppers is a widespread practice in oil mills, but these large volumes and their unloading can cause a physical deterioration of the olives that will affect the quality of the oil obtained. This research deals with the effect of hopper charge on the formation of alkyl alcohols in olive fruits and its relationship with the sensory quality losses of 'Arbequina' virgin olive oil. The contents of ethanol, methanol, and acetaldehyde were measured in olive samples loaded and stored for a short time in a large hopper and analyzed at three different hopper-discharging times, which are related to three different positions inside the hopper. The corresponding oil from each sampling was obtained by using ABENCOR and was evaluated by a trained tasting panel. Results showed that the ethanol content in olives increased during their storage in the hopper, while methanol and acetaldehyde contents did not show significant differences. Regarding their position in the hopper, fruits located at the bottom or on the lateral sides showed a greater deterioration. The sensory analyses showed an inverse relationship between the positive attributes of olive oils and their content of alcohols.

Abstract Woody edible oils are a type of vegetable oil. Woody edible oils like olive oil have greater quantities of unsaturated fatty acids (UFAs), particularly essential FAs, as well as vitamin E, phytosterols, and other nutrients that are becoming more vital in human health. As a result, finding high‐quality woody oil resource plants is critical to ensuring enough edible oil supply. As six novel woody crops, Paeonia suffruticosa, Plukenetia volubilis, Acer truncatum, Olea europaea, Camellia sinensis, and Camellia oleifera are characterized by high oil production, widespread cultivation, adaptability, and various active ingredients. The six woody crop oils contain UFAs (e.g., α‐linolenic acid, oleic acid, and linoleic acid), vitamin E, polyphenols, phytosterols, and so forth. The presence of these active ingredients confers anti‐inflammatory, antioxidant, cholesterol and lipid metabolism regulating, blood lipid lowering, immune boosting, memory improving, intestinal flora regulating, and other properties to the oils, which are beneficial to body health. This article examined in depth the seed resources, FA composition, active component kinds, active ingredient efficacy mechanism, and physiological impacts of these six novel woody crop oils. These developments lay a solid platform for further study and development of these woody oil crops.