Contribution of irrigation and cultivars to volatile profile and sensory attributes of selected virgin olive oils produced in Tunisia

Abstract

Nowadays, a significant increase in intensively and irrigated managed olive orchards has occurred in Tunisia in the hope to increase the olive production. Aromatic profile with sensory analysis were considered in virgin olive oils from Arbequina, Coratina and Koroneiki cultivars grown intensively under three irrigation treatments (T1, T2 and T3 equivalent to 50%, 75% and 100% ETc.). Results showed that the aromatic quality depends first on the irrigation level applied and second on the cultivar. From sensory analysis, hay-like and greasy were the principal off-flavour detected. As the amount of supplied water increased, volatiles showed different behaviours depending on cultivar and the most important changes occurred in the release of the three alcohols ((E)-2-penten-1-ol, 1-hexanol, (E)-2-hexen-1-ol and phenylethyl alcohol) and hexanal. The most effective by irrigation regimes in separating cultivars were (E)-2-hexenal, (Z)-2-penten-1-ol, (E)-2-hexen-1-ol, fruity, bitter and pungent sensory descriptors. In conclusion, the data obtained herein proved the heavy influence of the cultivar in comparison with irrigation regimes.

Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of Olea europaea L. trees

“…Differences in tree water status may also contribute to explain some of the changes in VOCs measured in oils of different geographical origin because soil water availability varies depending on climate and soil characteristics. Since the concentration of olive oil VOCs of three cultivars responded differently to the level of water supplied, we cannot rule out that the exclusive presence of some VOCs under conditions of water deficit is cultivar dependent too.…”

Use of Response Surface Methodology (RSM) for the Identification of the Best Extraction Conditions for Headspace Solid‐Phase Micro Extraction (HS‐SPME) of the Volatile Profile of cv. Arbequina Extra‐Virgin Olive Oil

“…These compounds have been reported previously in some studies of cv. Arbequina olive oils . In earlier studies, oils from this cultivar were associated with ripe fruit aroma, slight oily odor, and sweet taste, but according to García‐González et al, the market tendency for a high demand of greener and bitterer oils has favored the production of monocultivar Arbequina oils from low‐ripened olives.…”

“…Our results are in concordance with those of previous studies showing a high content of C6 compounds in cv. Arbequina olive oils from the Mediterranean basin . According to Pérez et al, the content of C6 is on average 2–160 times higher than that of the rest of the groups of volatile compounds in the oils.…”

“…Several studies have been published on the use of HS‐SPME to characterize the profiles of volatile compounds of olive oils . However, a wide range of conditions have been used concerning quantity (1–20 g), time (10 min–6 h), and temperature of extraction (25–100 °C) . For this reason, comparisons among published data and the definition of a sensorial profile of olive oils.…”

“…Arbequina is cultivated in different regions and is popular worldwide . It is appreciated due to its organoleptic characteristics such as fresh, herbal and green; tomato flavor, with notes of apple and banana; and sweet almond and artichoke undertones, in general with a low‐medium intensity of pungency and bitterness …”