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Sensory and chemical profiles of three European olive varieties ( Olea europea L); an approach for the characterisation and authentication of the extracted oils
Author(s) -
Stefanoudaki Evangelia,
Kotsifaki Fani,
Koutsaftakis Aristidis
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200002)80:3<381::aid-jsfa535>3.0.co;2-4
Subject(s) - olea , olive oil , peroxide value , triterpene , food science , chemistry , mathematics , horticulture , biology , botany , medicine , alternative medicine , pathology
Abstract Sensory data (1–16) as described by a trained panel, several characteristics (acidity, peroxide value, extinction coefficients at 232 and 270 nm, stability and phenolic compounds) (17–30) and chemical compositional data (fatty acids, sterols and triterpene diols, aliphatic and triterpene alcohols, and triglycerides) (31–67) were obtained for virgin olive oils of three European olive varieties, Coratina (Italy), Picual (Spain) and Koroneiki (Greece), at a certain stage of maturity—when half of the olives displayed partial or total purple colour—for two consecutive years of harvest, 1995–96 and 1996–97. The most remarkable characteristics for the classification of the oils were extracted using multivariate statistical analysis (correlation, hierarchical clustering and canonical discriminant analysis). Both sensory and/or chemical and quality characteristics were found to have significant potential for the authentication of the virgin olive oil varieties under investigation. © 2000 Society of Chemical Industry