Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics

Ollivier, Denis; Artaud, Jacques; Pinatel, Christian; Durbec, Jean-Pierre; Guerere, M.

doi:10.1016/j.foodchem.2005.04.024

Cited by 133 publications

(123 citation statements)

References 22 publications

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“…We have shown that the fatty acid composition of monovarietal olive oils or French protected designation of origin (PDO) oils were distinct characteristics of the cultivar or the geographical origin of olive oils. 3,4 So, the aim of the present study is to investigate the varietal characterization of olive oils from six Algerian cultivars (Azeradj, Blanquette, Bouricha, Chemlal, Limli, Sigoise) by determining their fatty acid compositions and to create a "morphotype" for each cultivar. This data will be particularly effective in ensuring a possible protected designation of origin, their protection from related fraudulence activities, 5 and in improving the quality of our oils by utilizing potential varieties taking the chemical composition of oil into account, to fulfill the requirements of the international market with respect to the commercial standards.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Compositions of Olive Oils from Six Cultivars from East and South-Western Algeria

Boudour-Benrachou¹,

Plard²,

Pinatel³

et al. 2017

Adv Food Technol Nutr Sci Open J

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The aim of this work is to characterize olive oils from six algerian cultivars (Azeradj, n=4); Blanquette, n=7; Bouricha, n=2; Chemlal, n=5; Limli, n=3; Sigoise, n=1) by determining their fatty acid compositions. The fatty acid composition of oils is determined using gas chromatography of methyl esters obtained by transesterification of triacylglycerols with 2M KOH/MeOH. A radial plot enables the analysis and characterization of each variety as a "morphotype" by creating a "morphogramme". The "morphogramme" is designed as a radial representation of each fatty acid (n=14) using an Excel ® spreadsheet, and each axis represents the change in the variable with respect to the mean. The "morphotypes" are real fingerprints of different oil cultivars. Thus, the oils of Azeradj, Blanquette, Chemlal, Limli and Sigoise cultivars have specific "morphotype". The "morphotype" of the Bourricha cultivar is very similar to the Chemlal cultivar. In addition, the Blanquette "morphotype" is identical to that of the tunisian cultivar Chetoui. This mode of representation is particularly effective for the rapid visual identification of characteristics of olive oils.

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Section: Introductionmentioning

confidence: 99%

Fatty Acid Compositions of Olive Oils from Six Cultivars from East and South-Western Algeria

Boudour-Benrachou¹,

Plard²,

Pinatel³

et al. 2017

Adv Food Technol Nutr Sci Open J

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“…Determination of the variability in the composition of olive oils obtained from olives grown at diVerent locations is necessary for the classiWcation of oils as well as for the determination of adulteration of monovarietal oils. Various major and/or minor compositional data such as triglycerides, fatty acids and sterols in combination with chemometrics were employed for classiWcation of oils according to variety [1][2][3][4][5], origin [6], extraction method [7] and harvest year [8]. Among the constituents of olive oil, fatty acids are extremely useful in characterization.…”

Section: Introductionmentioning

confidence: 99%

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

Gürdeniz

Özen

Tokatlı

2008

Eur Food Res Technol

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Fatty acid composition and mid-infrared spectra of olive oils in combination with chemometric techniques were used in the classiWcation of Turkish olive oils with respect to their varieties, growing location and harvest year. In particular, olive oil samples belonging to Wve diVerent cultivars were obtained from the same orchard in the middle part of Aegean region and two of these varieties were also received from another orchard in northern part of the same region of Turkey in two consecutive harvest years. Evaluation of nine diVerent fatty acid compositions with principal component analysis revealed clear diVerentiation with respect to variety, geographical origin and harvest year. On the other hand, mid-infrared spectra also achieved varietal and seasonal discrimination to some extent, but diVerentiation is not as clear as that obtained using fatty acid compositions.

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“…Nous avons montré dans plusieurs articles l'intérêt de la composition en acides gras et triglycérides pour l'identification de l'origine des huiles d'olive (Ollivier et al, 2006).…”

Section: Composition En Acides Gras Des Appellations D'origineunclassified

Les huiles d’olive vierges françaises : évolution, état des lieux

Pinatel¹,

Artaud

2014

OCL

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Résumé -La production française d'huiles d'olive vierges bien que très modeste (environ 5000 T) par rapport à la production mondiale (0,22 %), présente une originalité et une diversité de caractéristiques notamment organoleptiques. Cette diversité se retrouve dans les huit Appellations d'Origine françaises existantes actuellement qui représentent environ 30 % de la production nationale. La production en agriculture biologique, actuellement de l'ordre de 15 %, progresse. Le suivi des indices de qualité (acidité, indice de peroxyde, absorption spécifique en UV K 232 et K 270 , éthyl esters, analyse organoleptique) montre une amélioration constante de la qualité des huiles d'olive vierges qui sont conformes aux normes internationales. Toutefois, quelques échantillons présentent des valeurs de K 270 > 0,22, qui ne correspondent pas à un état d'oxydation élevé mais à une forte teneur en composés phénoliques. De plus, certaines productions françaises particulières (huiles « fruité noir », huiles Corse « à l'ancienne ») présentent des typicités appréciées d'une partie des consommateurs et qui méritent d'être conservées et pérennisées, malgré leur classification dévalori-sante par les critères règlementaires. Les teneurs en composés phénoliques totaux varient fortement en fonction des différents types de fruités ou de type de récolte. Les profils organoleptiques standards des AOP, AOC et des principales variétés françaises sont décrits par des descripteurs analogiques. Abstract -French virgin oilive oils: evolution, current review. France is a relatively small producer of virgin oils (5000 T) with only 0.22% of the world production. But French virgin oilive oils are characterized by its original, various and unique organoleptic characteristics while 30% of its national production benefits from one of the eight French Designation of Origin. Moreover, the ever growing production issued from organic farming already claims 15% of French national production. Quality indicators such as acidity, peroxide index, specific absorption in UV K 232 and K 270 , ethyl esters, organoleptic analysis, shows a steady improvement of the French production, and comply with international standards. Although some samples do not comply with international standards, with a K 270 value higher than the required 0.22, it appears as a consequence of a high content of phenolic compounds rather than a high oxidation state. As a matter of fact, the international classification cannot deal adequately with some of the French production, such as the "black fruity" oils or the Corsica oils "late harvest", which are praised by some connoisseurs. Their lasting deserves to be ensured while they are currently undermined by the present standards. The total phenolic compounds content of those products tends to vary greatly according to the types of fruity or crops. The organoleptic profiles of PDOs and major French varieties are described by analogic descriptors.Keywords: Virgin oilive oils / quality index / K 270 / typicity / phenolic compounds / designation of...

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Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics

Cited by 133 publications

References 22 publications

Fatty Acid Compositions of Olive Oils from Six Cultivars from East and South-Western Algeria

Fatty Acid Compositions of Olive Oils from Six Cultivars from East and South-Western Algeria

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

Les huiles d’olive vierges françaises : évolution, état des lieux

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