2019
DOI: 10.1002/cbdv.201900297
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Volatile and Sensory Profiles of Algerian Extra‐Virgin Olive Oil from Souidi and Zeletni Cultivars

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‐h… Show more

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Cited by 6 publications
(8 citation statements)
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“…[ 8 ] These values were generally greater than those of defective samples [ 24 ] and mainly belonged to the medium (i.e., 3–6) and robust (i.e., >6) fruity intensity perceptions. [ 25 ] Similarly, the intensity of the bitterness and pungency varied between 2.3–8.1 and 2.7–8.1, respectively; the values were in agreement with previous research. [ 8 ] In addition, in this case, the values mainly belonged to the medium and robust intensity perceptions and were generally greater than those of defective samples; [ 24,25 ] although, a high level of bitterness was reported in samples with high levels of rancidity.…”
Section: Resultssupporting
confidence: 91%
See 1 more Smart Citation
“…[ 8 ] These values were generally greater than those of defective samples [ 24 ] and mainly belonged to the medium (i.e., 3–6) and robust (i.e., >6) fruity intensity perceptions. [ 25 ] Similarly, the intensity of the bitterness and pungency varied between 2.3–8.1 and 2.7–8.1, respectively; the values were in agreement with previous research. [ 8 ] In addition, in this case, the values mainly belonged to the medium and robust intensity perceptions and were generally greater than those of defective samples; [ 24,25 ] although, a high level of bitterness was reported in samples with high levels of rancidity.…”
Section: Resultssupporting
confidence: 91%
“…[25] Similarly, the intensity of the bitterness and pungency varied between 2.3-8.1 and 2.7-8.1, respectively; the values were in agreement with previous research. [8] In addition, in this case, the values mainly belonged to the medium and robust intensity perceptions and were generally greater than those of defective samples; [24,25] although, a high level of bitterness was reported in samples with high levels of rancidity. [26] Data from the sensory analysis and those from analysis of volatile and phenolic fractions of EVOO samples have been used for samples clustering.…”
Section: Resultssupporting
confidence: 91%
“…In contrast, the application of low temperature during the kneading of olive paste showed a significant impact on the volatile sensory note of Canino VOO with an increase in green and leaf-like aroma due to (E)-2-exenal [ 30 ] and a reduction in fruity and green sweet sensory notes due to the main alcohols [ 29 , 32 ]. Similar data and the high influence of cultivars on different synthesis of C 5 and C 6 volatile compounds was also recently proposed by other authors [ 6 , 33 , 34 ].…”
Section: Resultssupporting
confidence: 89%
“…During the technological tests on the optimization of the oil mechanical extraction process, the use of low temperature showed a constant impact on the VOO phenolic content, whereas the evolution of volatile compounds seemed to be more complex with different responses in function for the different olives processed. As reported by other studies on VOO technology, the quantitative and qualitative volatile fraction is first influenced by the genetic origin of the fruits, which are characterized by different behaviors when different technological parameters are modified [ 4 , 8 , 20 , 24 , 25 , 26 , 27 , 33 , 34 , 35 , 36 , 37 , 38 ].…”
Section: Resultsmentioning
confidence: 97%
“…The olive oils obtained from Sigoise cultivar were characterized by low median of defects than those obtained from Azeradj and Chemlal varieties. The sensory characteristic of virgin olive oli depend mainly on the concentrations of phenolic compounds [32,33,34]. Douzane et al [30] studied phenolic compounds isolated from virgin olive oil from several Algerian varieties.…”
Section: Figure 1 Medians Of Defects Of Different Olive Oil Samplesmentioning
confidence: 99%