The influence of the extraction system (continuous vs. discontinuous) and the degree of freshness of olives on the chemical composition and the quality of Chemlali and Chétoui virgin olive oil has been studied. Analytical data mainly concerning the volatile and sensory profiles revealed statistically significant differences in relation to the extraction system. All quality indices and sensory characteristics showed statistically significant differences associated with the degree of freshness of fruits. These results further confirm the general consensus that volatile compounds can be very useful as biomarkers of the quality of virgin olive oil and show correlations with the sensory characteristics. Our research proves that aroma compounds and sensory profiles are interesting biomarkers of olive oil quality. It is noteworthy to claim, that the fusty/muddy attribute and the high percentage of decanal characterize virgin olive oil that is produced from stored fruits. © 2015 Institute of Food Science and Technology.
Issaoui, M., Gharbi, I., Flamini, G., Cioni, P.L., Bendini, A., Gallina Toschi, T., et al. (2015). Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils. INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, 50(8), 1764-1770 [10.1111/ijfs.12830].
Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils
BENDINI, ALESSANDRA;GALLINA TOSCHI, TULLIA;
2015
Abstract
The influence of the extraction system (continuous vs. discontinuous) and the degree of freshness of olives on the chemical composition and the quality of Chemlali and Chétoui virgin olive oil has been studied. Analytical data mainly concerning the volatile and sensory profiles revealed statistically significant differences in relation to the extraction system. All quality indices and sensory characteristics showed statistically significant differences associated with the degree of freshness of fruits. These results further confirm the general consensus that volatile compounds can be very useful as biomarkers of the quality of virgin olive oil and show correlations with the sensory characteristics. Our research proves that aroma compounds and sensory profiles are interesting biomarkers of olive oil quality. It is noteworthy to claim, that the fusty/muddy attribute and the high percentage of decanal characterize virgin olive oil that is produced from stored fruits. © 2015 Institute of Food Science and Technology.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
