|Tipo di tesi||Tesi di laurea magistrale|
|Titolo||Made in Italy: l'innovazione a sostegno della tradizione per la tutela della filiera olivicola-olearia|
|Titolo in inglese||Made in Italy: the innovation in support of tradition for the protection of the olive-oil sector|
|Struttura||Dipartimento di Scienze della Vita|
|Corso di studi||CONTROLLO E SICUREZZA DEGLI ALIMENTI (D.M.270/04) (RE)|
|Data inizio appello||2021-12-09|
|Disponibilità||Embargo di 3 anni|
|Data di rilascio||2024-12-09|
Il settore dell'olio d'oliva è di grande importanza nell'economia del nostro paese. Per questo motivo è necessario implementare tecniche nuove, sempre più efficaci, meno costose e minimamente invasive da applicare a sostegno di questo settore. La valutazione della qualità sia delle olive che dell'olio extra vergine di oliva si basa tradizionalmente su metodi chimici e fisici. Questi metodi richiedono una lunga preparazione del campione e lavoratori qualificati, e sono quindi lenti, costosi e distruttivi.
The olive-oil sector is of great importance in the economy of our country. For this reason, it is necessary to implement new, increasingly effective, less expensive and minimally invasive techniques to be applied in support of this sector. The quality assessment of both olives and extra virgin olive oil is traditionally based on chemical and physical methods. These methods require long sample preparation and skilled workers, and are therefore slow, expensive and destructive. Fast, economic and non-destructive alternative methods would allow the non-destructive phenotypic approach. In this thesis work two main topics were addressed: - The first, analyzes the volatile profile of the progeny of olives coming from the crossing of two selected cultivars "Leccino" and “Dolce Agogia", harvested in two different years (2018 and 2020). The volatiloma of each sample was singularly studied through an analysis by: Gas chromatography and Mass Spectrometry (GC-MS), checking the abundance of different volatile components (VCs). The study of VCs of this progeny will be a fundamental help for the development of a future project that involves the identification of markers linked to the traits of interest through the construction of genetic maps. - Secondly, the aromatic profile of 10 different samples of high-quality Italian extra virgin olive oil present within the Slow Food 2021 guide was characterized by chemical analysis carried out at the gas chromatograph-mass spectrometer (SPME-GC-MS). These analyses were accompanied by an innovative technique involving the use of nano sensors based on semiconductor metals oxide (MOX), Small Sensor System (S3). The innovative S3 device consists of a matrix obtained using different semiconductor metals, as a sensing element, flow meter, temperature and humidity sensors. The latter technique made it possible to achieve easier interpretation of the results obtained, with very fast analysis times. The use of these two techniques has allowed us to obtain an accurate estimate of the main volatile compounds present in the 10 different samples of extra virgin olive oil. In addition, the results obtained by the Small Sensor System (S3) were analysed using the PCA method, which allowed discrimination between the samples. The analysis of the volatile profile can be used as a marker of typicity to preserve the Italian EVOO from cases of fraud and counterfeiting of the product.