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Volatile and Sensory Profiles of Algerian Extra‐Virgin Olive Oil from Souidi and Zeletni Cultivars
Author(s) -
Cherfaoui Maya,
Cecchi Teresa,
Keciri Sonia,
Boudriche Lilya
Publication year - 2019
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201900297
Subject(s) - chemistry , olive oil , cultivar , food science , sesquiterpene , composition (language) , sensory analysis , sensory system , botany , organic chemistry , biology , linguistics , philosophy , neuroscience
Abstract In this study, the volatile and sensory profiles of monovarietal extra‐virgin olive oil (EVOO) from two less widespread Algerian autochthonous cultivars ( Souidi and Zeletni ) were obtained using headspace solid‐phase microextraction coupled to gas chromatography‐mass spectrometry and a panel test, respectively. A total of 14 and 10 volatile compounds belonging to different chemical classes were identified and quantified in the Souidi and Zeletni EVOOs, respectively. Zeletni EVOO contains 2.07 times more ( E )‐2‐hexenal than Souidi EVOO. In addition, the amounts of C6 compounds from LA and LnA, as well as the total amount of the compounds of the LOX pathway were higher in Zeletni than in the Souidi EVOO. Another important finding was the predominance of sesquiterpene β ‐ocimene in the composition of the volatile fraction of Souidi EVOO. The sensory profiles of the EVOOs analyzed were characterized by fruity, bitter and pungent sensory positive attributes, perceived at medium intensity in both oils studied.