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Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil from Souidi and Zeletni Cultivars.
Chem Biodivers. 2019 Nov; 16(11):e1900297.CB

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-hexenal than Souidi EVOO. In addition, the amounts of C6 compounds from LA and LnA, as well as the total amount of the compounds of the LOX pathway were higher in Zeletni than in the Souidi EVOO. Another important finding was the predominance of sesquiterpene β-ocimene in the composition of the volatile fraction of Souidi EVOO. The sensory profiles of the EVOOs analyzed were characterized by fruity, bitter and pungent sensory positive attributes, perceived at medium intensity in both oils studied.

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Authors+Show Affiliations

Cherfaoui M
Division des Produits Naturels et Sciences des Aliments, Center de Recherche Scientifique et Technique en Analyses Physico-Chimiques, BP 384 Bou-Ismaïl, RP42004, Tipaza, Algeria.
Cecchi T
Istituto Tecnico Tecnologico Montani, Chemistry Department, Via Montani 7, 63900, Fermo, Italy.
Keciri S
Département Expérimentation et Recherche, Institut Technique d'Arboriculture Fruitière et de la vigne, Ferme de démonstration de Takerietz, N26 Takerietz, 06770, Béjaïa, Algeria.
Boudriche L
Division des Produits Naturels et Sciences des Aliments, Center de Recherche Scientifique et Technique en Analyses Physico-Chimiques, BP 384 Bou-Ismaïl, RP42004, Tipaza, Algeria.

MeSH

AlgeriaFruitGas Chromatography-Mass SpectrometryOlive OilVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31545549

Citation

Cherfaoui, Maya, et al. "Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil From Souidi and Zeletni Cultivars." Chemistry & Biodiversity, vol. 16, no. 11, 2019, pp. e1900297.
Cherfaoui M, Cecchi T, Keciri S, et al. Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil from Souidi and Zeletni Cultivars. Chem Biodivers. 2019;16(11):e1900297.
Cherfaoui, M., Cecchi, T., Keciri, S., & Boudriche, L. (2019). Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil from Souidi and Zeletni Cultivars. Chemistry & Biodiversity, 16(11), e1900297. https://doi.org/10.1002/cbdv.201900297
Cherfaoui M, et al. Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil From Souidi and Zeletni Cultivars. Chem Biodivers. 2019;16(11):e1900297. PubMed PMID: 31545549.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil from Souidi and Zeletni Cultivars. AU - Cherfaoui,Maya, AU - Cecchi,Teresa, AU - Keciri,Sonia, AU - Boudriche,Lilya, Y1 - 2019/10/13/ PY - 2019/05/30/received PY - 2019/09/23/accepted PY - 2019/9/24/pubmed PY - 2019/12/31/medline PY - 2019/9/24/entrez KW - aroma KW - cultivar KW - monovarietal extra-virgin olive oil KW - sensory KW - volatile compounds SP - e1900297 EP - e1900297 JF - Chemistry & biodiversity JO - Chem Biodivers VL - 16 IS - 11 N2 - 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-hexenal than Souidi EVOO. In addition, the amounts of C6 compounds from LA and LnA, as well as the total amount of the compounds of the LOX pathway were higher in Zeletni than in the Souidi EVOO. Another important finding was the predominance of sesquiterpene β-ocimene in the composition of the volatile fraction of Souidi EVOO. The sensory profiles of the EVOOs analyzed were characterized by fruity, bitter and pungent sensory positive attributes, perceived at medium intensity in both oils studied. SN - 1612-1880 UR - https://www.unboundmedicine.com/medline/citation/31545549/Volatile_and_Sensory_Profiles_of_Algerian_Extra_Virgin_Olive_Oil_from_Souidi_and_Zeletni_Cultivars_ DB - PRIME DP - Unbound Medicine ER -