Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from ‘Chétoui’ Cultivar

Characterization of Volatile Compounds with HS-SPME from Oxidized n-3 PUFA Rich Oils via Rancimat Tests

“…This result showed that there are significant changes of oxidation volatiles near OSI. In hierarchical cluster, samples are grouped on the basis of similarities without taking into account the information about the class membership 31,32 . Figure 3 shows the comparisons of the PCA treatment of the chromatography data of the volatile compounds for different degrees of oxidation for the n-3 PUFA oil.…”

Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters

“…Loubiri et al [14] used a rapid-resolution liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (RRLC-ESI-TOF-MS) to determine the phenolic profiles of Tunisian EVOO, which were successfully used, in combination with principal component analysis, to classify olive oils according to the olive cultivar (Neb Jmal, Chétoui, Arbequina and Picholine). Essid et al [15] verified that sensory and volatile profiles of monovarietal Tunisian EVOO could also be used to differentiate, based on PCA and clusters analysis, the geographical origin of olive oils from Chétoui cultivar, showing the influence of the geographical origin on the abovementioned parameters.…”

“…In the present work, it was evaluated for the first time, the feasibility of using an electronic tongue (E-tongue) as a classification tool for discriminating Tunisian olive oils according to their quality level (i.e., EVOO, VOO and LOO, independent of the olive cultivar) and olive cultivar (i.e., Chétoui and Shali, which are two autochthonous Tunisian cultivars, regardless the quality grade). To overcome difficulties concerning the direct potentiometric analysis of olive oil, the evaluation was performed in hydroethanolic extracts supposedly rich in polar compounds, which contents are highly dependent on the olive cultivar [14,15,29]. Indeed, olive oils produced from a single olive cultivar (monovarietal oils) have specific physical and biochemical characteristics [12].…”

Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis

“…Tunisia is the world s fourth largest pro-ducer and the second largest exporter of olive oil, whose oleoculture depends essentially on two cultivars: Chemlali and Chetoui 6,7 . These olive cultivars have increased their growing areas while others, called secondary cultivars, are losing their traditional locations despite their good quality and authenticity.…”