Genotype impact on the chemical composition of olive oil

Poznato je da su glavni čimbenici koji utječu na kvalitetu maslinovih ulja vrijeme berbe plodova, način berbe i transporta, način i vrijeme čuvanja ploda od berbe do prerade i način ekstrakcije ulja iz ploda masline. Kada optimaliziramo sve ove čimbenike tada nam je kvaliteta ulja direktna reprezentanta sorte, agrotehnike i elaiotehnike te pedo-klimatskih čimbenika. U radu je prikazan pregled rezultata istraživanja kemijskog sastava maslinovog ulja i senzorskih karakteristika u ovisnosti o genotipu masline.It is known that the main factors affecting the quality of olive oil are harvest time, the method of harvesting and transport mode, manner and time of storing fruit from harvesting to processing and method of extraction of oil from olive fruits. When all the factors are optimized then the quality of oil depends on cultivars, agrotechnic, elaiotechnic and pedo-climatic conditions. This paper presents an overview of research results of chemical compounds in olive oil and sensory characteristics in according to genotype