Volatile compounds from Chétoui olive oil and variations induced by growing area

Temime, Sonia Ben; Campeol, Elisabetta; Cioni, Pier Luigi; Daoud, Douja; Zarrouk, Mokhtar

doi:10.1016/j.foodchem.2005.07.046

Cited by 103 publications

(96 citation statements)

References 51 publications

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“…These results are similar to those reported by several authors for other olive oil varieties cultivated in Tunisia (Ben Temime et al, 2006;Krichene et al, 2007). The differences in the method of olive tree propagation led to differences in the fatty acid composition of virgin olive oil.…”

Section: Discussionsupporting

confidence: 91%

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Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation

Guerfel¹,

Mansour²,

Ouni³

et al. 2012

Grasas y Aceites

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Section: Discussionsupporting

confidence: 91%

“…(E)-2-hexenal was also the main volatile reported among the constituents of olive oil aroma (Ben Temime et al, 2006;Vichi et al, 2003). From the levels of the esters in the olive oils samples it can be hypothesized that levels of alcohol acetyl transferase (AAT) are not dependent on the origin of the olive tree.…”

Section: Discussionmentioning

confidence: 99%

Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation

Guerfel¹,

Mansour²,

Ouni³

et al. 2012

Grasas y Aceites

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“…These results are in concordance those obtained by Tunisian researchers 20 . They focused on the variation of volatile compounds profiles of Chétoui olive oils induced by growing area.…”

Section: Aromatic Compoundssupporting

confidence: 93%

Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from ‘Chétoui’ Cultivar

Essid

Sifi²,

Beltrán

et al. 2016

J. Oleo Sci.

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“…(E)-2-hexenal was the principal volatile identifi ed in the oils from the two ways of olive tree propagation and the two irrigation treatment. (E)-2-hexenal was also the main volatile reported among constituents of olive oil aroma (VICHI et al, 2003;BEN TEMIME et al, 2006). From the levels of the esters in the olive oil samples it can be hypothesised that levels of alcohol acetyl transferase (AAT) are not dependent on the origin of the olive tree and MSW irrigation.…”

Section: Volatile Compounds Analysesmentioning

confidence: 99%

Changes in volatile compounds and oil quality with the method of olive tree propagation and saline water irrigation

Mansour¹,

Balti²,

Boujnah³

et al. 2015

Acta Alimentaria

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The main goal of this study was to investigate the effects of moderate saline water irrigation on the composition and quality of olive oil of the "Chemlali" olive cultivar in comparison to a control plot grown under rain-fed conditions from two methods of olive tree propagation (suckers and cuttings). The antioxidant compounds, oxidative stability and volatile compounds of virgin olive oil samples were determined and reported. The irrigation did not affect free acidity and peroxide value and specifi c ultraviolet absorbance (K 232 , K 270 ). Whereas, fatty acid composition, oxidative stability, total phenol, total chlorophyll and carotenoid contents were affected by irrigation. Rain-fed virgin olive oils showed a statistically signifi cant higher content of oleic and linoleic acids. However, olive oil samples obtained from fruit of irrigated trees from suckers had a higher content of (E)-2 hexenal (67.2%) and a higher content of total phenols (860 mg kg -1 ). Interestingly, more stable oil was obtained from moderate saline water irrigated trees from suckers compared to olives from cuttings.

show abstract

Volatile compounds from Chétoui olive oil and variations induced by growing area

Cited by 103 publications

References 51 publications

Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation

Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation

Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from ‘Chétoui’ Cultivar

Changes in volatile compounds and oil quality with the method of olive tree propagation and saline water irrigation

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