Volatile and Sensory Profiles of Algerian Extra‐Virgin Olive Oil from <i>Souidi</i> and <i>Zeletni</i> Cultivars

Cherfaoui, Maya; Cecchi, Teresa; Keciri, Sonia; Boudriche, Lilya

doi:10.1002/cbdv.201900297

Cited by 6 publications

(8 citation statements)

References 33 publications

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“…[ 8 ] These values were generally greater than those of defective samples [ 24 ] and mainly belonged to the medium (i.e., 3–6) and robust (i.e., >6) fruity intensity perceptions. [ 25 ] Similarly, the intensity of the bitterness and pungency varied between 2.3–8.1 and 2.7–8.1, respectively; the values were in agreement with previous research. [ 8 ] In addition, in this case, the values mainly belonged to the medium and robust intensity perceptions and were generally greater than those of defective samples; [ 24,25 ] although, a high level of bitterness was reported in samples with high levels of rancidity.…”

Section: Resultssupporting

confidence: 91%

“…[25] Similarly, the intensity of the bitterness and pungency varied between 2.3-8.1 and 2.7-8.1, respectively; the values were in agreement with previous research. [8] In addition, in this case, the values mainly belonged to the medium and robust intensity perceptions and were generally greater than those of defective samples; [24,25] although, a high level of bitterness was reported in samples with high levels of rancidity. [26] Data from the sensory analysis and those from analysis of volatile and phenolic fractions of EVOO samples have been used for samples clustering.…”

Section: Resultssupporting

confidence: 91%

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Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k‐Mean Algorithm

Cecchi

Parenti

Bellumori

et al. 2022

Euro J Lipid Sci & Tech

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A real valorization of monovarietal extra virgin olive oils (EVOOs) through diverse sensory profiles is missing, hindering different uses of samples with different sensory profiles and leading to negative impacts on EVOO competitions and consumer choices. The aim of this research is to group monovarietal EVOOs according to similar sensory and chemical profiles. The volatile and phenolic composition and the sensory profile of 46 monovarietal EVOOs are analyzed by head space-solid phase micro extraction-gas chromatography-mass spectrometry, HPLC-DAD, and Panel Test; the data are used to feed a k-mean algorithm aimed at samples clustering. A group of non-monovarietal samples is also included. It is hypothesized that samples of a cultivar are located in a cluster, while non-monovarietal samples are randomly located in different clusters. Two clusters of samples are identified; all samples belonging to a specific cultivar are in the same cluster and the non-monovarietal ones randomly placed in the two clusters. The significant attributes in differentiating between the two clusters belong to sensory descriptors and volatile compounds; phenolic compounds do not give significant differentiation. All sensory descriptors result in prevalence in one cluster. The two clusters are differentiated by volatile organic compounds (VOCs) originating by different branches of the lipoxygenase-pathway. Practical Applications: The results of this research will help toward a real valorization of extra virgin olive oils (EVOOs), and particularly, the monovarietal ones. In this sense, the results clearly suggest the use of an adequate profile sheet for the definition of the sensory profile of monovarietal EVOOs. By this way, during EVOO competitions, samples with a certain type of sensory profile will compete against samples with the same type of sensory profile, just as it happens for other types of products.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 91%

Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k‐Mean Algorithm

Cecchi

Parenti

Bellumori

et al. 2022

Euro J Lipid Sci & Tech

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“…In contrast, the application of low temperature during the kneading of olive paste showed a significant impact on the volatile sensory note of Canino VOO with an increase in green and leaf-like aroma due to (E)-2-exenal [ 30 ] and a reduction in fruity and green sweet sensory notes due to the main alcohols [ 29 , 32 ]. Similar data and the high influence of cultivars on different synthesis of C 5 and C 6 volatile compounds was also recently proposed by other authors [ 6 , 33 , 34 ].…”

Section: Resultssupporting

confidence: 89%

“…During the technological tests on the optimization of the oil mechanical extraction process, the use of low temperature showed a constant impact on the VOO phenolic content, whereas the evolution of volatile compounds seemed to be more complex with different responses in function for the different olives processed. As reported by other studies on VOO technology, the quantitative and qualitative volatile fraction is first influenced by the genetic origin of the fruits, which are characterized by different behaviors when different technological parameters are modified [ 4 , 8 , 20 , 24 , 25 , 26 , 27 , 33 , 34 , 35 , 36 , 37 , 38 ].…”

Section: Resultsmentioning

confidence: 97%

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Veneziani

Nucciarelli

Taticchi

et al. 2021

Foods

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The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.

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“…The olive oils obtained from Sigoise cultivar were characterized by low median of defects than those obtained from Azeradj and Chemlal varieties. The sensory characteristic of virgin olive oli depend mainly on the concentrations of phenolic compounds [32,33,34]. Douzane et al [30] studied phenolic compounds isolated from virgin olive oil from several Algerian varieties.…”

Section: Figure 1 Medians Of Defects Of Different Olive Oil Samplesmentioning

confidence: 99%

Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil

Souheila

Namoune

2021

Acta Scientifica Naturalis

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The aim of this study was to evaluate the effects of variety and extraction system on the physico-chemical and sensorial characteristics of olive oils produced from three dominant varieties of Algeria (Azeradj, Chemlal and Sigoise). The olive oils were extracted by three different processes (pressure system, two-phase centrifugation and traditional process). Physicochemical parameters including free acidity, peroxide value, absorbance in ultra violet (K232, K270, ΔK) and sensory evaluation were studied. The results show that free acidity, peroxyde value and K270 were influenced by the extraction system and variety. Olive oils obtained from the two phases centrifugation and Chemlal cultivar were characterized by higher oxidative stability. Sensory characteristics of olive oils were mainly influenced by the variety and extraction system. Olive oils obtained from the two phases centrifugation, traditional cold process and Sigoise variety were characterized by the lower mean values of negative attributes.

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Volatile and Sensory Profiles of Algerian Extra‐Virgin Olive Oil from Souidi and Zeletni Cultivars

Cited by 6 publications

References 33 publications

Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k‐Mean Algorithm

Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k‐Mean Algorithm

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil

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