Physicochemical and organoleptic olive oil characterization of three Algerian varieties extracted by three processes

Abstract

To study the effect of the variety and process of extraction influences on the physico-chemical and organoleptic quality of the olive oil. In the objective, select three dominant varieties in Algeria: Azeradj, Chemlal and Sigoise, each variety was triturated by three processes of extraction: pressing method, Twophase Centrifugation method and traditional process. The parameters i.e. free acidity, peroxide value, saponification value, specific coefficients of extinctions K232, K270 and ΔK, were measured and a sensory analysis was done. The results of physico-chemical analyses showed that the parameters free acidity, peroxide value, saponification value and specific extinction at 270 nm are strongly influenced by the variety and the process of extraction, however the parameters specific extinction at 232 nm and variation of the specific extinction do not present a significant difference for the varietal aspect and the process of extraction. The sensory analysis which is based on the perception of the defects, made it possible to classify the olive oils in the current virgin category. The organoleptic quality of oils is also influenced by the variety on the one hand and the process of extraction on the other hand.