Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Table 4

Bitterness intensities of the virgin olive oils obtained from three cultivars grown in Errachidia and Marrakech at different stages of maturity.

Location	Cultivars	Bitterness intensity
		2016	2017
Errachidia	Languedoc Picholine 1	4.48 ± 0.01^d	3.21 ± 0.00^f
	Languedoc Picholine 2	2.12 ± 0.51^ij	2.93 ± 0.02^fg
	Languedoc Picholine 3	1.30 ± 0.03^l	1.78 ± 0.00^k
	Moroccan Picholine 1	4.73 ± 0.01^d	9.94 ± 0.02^a
	Moroccan Picholine 2	3.92 ± 0.01^e	5.17 ± 0.07^bc
	Moroccan Picholine 3	2.64 ± 0.00^gh	1.73 ± 0.00^k
	Frantoio 1	5.79 ± 0.01^b	2.37 ± 0.01^hi
	Frantoio 2	3.32 ± 0.00^f	1.55 ± 0.01^kl
	Frantoio 3	1.46 ± 0.01^kl	1.24 ± 0.00^l
Marrakech	Languedoc Picholine 1	3.83 ± 0.00^b	2.43 ± 0.00^e
	Languedoc Picholine 2	1.82 ± 0.00^g	1.69 ± 0.19^h
	Languedoc Picholine 3	1.19 ± 0.00^i	1.64 ± 0.00^h
	Moroccan Picholine 1	2.37 ± 0.00^ef	5.13 ± 0.03^a
	Moroccan Picholine 2	1.94 ± 0.12^g	2.51 ± 0.00^e
	Moroccan Picholine 3	1.94 ± 0.00^g	1.66 ± 0.00^h
	Frantoio 1	3.70 ± 0.00^b	3.32 ± 0.00^c
	Frantoio 2	2.87 ± 0.00^d	2.84 ± 0.00^d
	Frantoio 3	2.73 ± 0.07^d	2.22 ± 0.00^f

Values are means ± standard deviation (SD) of three replications. Data followed by different letters are significantly different from each other () according to LSD test.