Sensory Analysis of some Egyptian Olive Oils in Relation to their Volatile Compounds and Chemical Composition
Abstract: The objectives of the present study were to characterize the sensorial properties of the virgin olive oils, that produced in the year crop 2009/2010 in two different areas of Egypt, Siwa oasis and Giza, and their relations to volatile compounds and chemical composition. results revealed that the free fatty acid content of all cultivars olive oils was below1, except for VOO of maraqi cultivar was 1.20%(as Oleic acid). Whereas, peroxide value was lower than 2.76 meq O2/kg for studied olive oils. Data showed that the values recorded at 232 and 270 nm and ?K for all samples studied complied with IOC limits for extra virgin olive oil. Also data showed that all studied VOO, the oleic acid was always the most abundant fatty acid (monounsaturated) , representing tha 67% of the total fatty acid composition at least, except for VOO of Arbequina where was only 44%. The VOO of Maraqi and Wattagen showed the lowest total SFA (14.83 and 14.81, respectively) and , hence, the highest total USFA (85.08 and 85.12, respectively), while that of Arbequina showed the highest total SFA (23.28%) and the lowest total USFA (76.58%) as compared to the other VOOs. Furtheremore, VOO of Coratina had the highest content of total tocopherols (798.649 mg/kg) and VOO of Wattagen had the lowest content of total tocopherols (559.089mg/kg). Voo of Maraqi and Arbequina contained 3-nonen-1-ol (z) as the most abundant volatile compound (2675.594, 2192.071 ppm, respectively). Data showed that VOO of Wattagen contained 1-undecanol and 1, 10 decanediol as the most prevalent volatile compounds (7150.116 and 7150.107ppm, respectively). Results also revealed that VOO of Koroneiki contained 2-nonen-1-ol(z) as the most abundant volatile compound (2799.950ppm). On the other hand, VOO of Coratina showed the lowest number of detectable volatile compounds (only 5 compounds), 1, 9-nonanediol being the most abundant (635.055ppm). Sensory data showed that the highest median of fruity, bitter and pungent (7,4 and 5, respectively) were found for Coratina olive oil . Finally, data showed that no defects in all studied VOOs. Sensory properties of detected volatile compounds of Maraqi olive oil were fresh, green, fruity, floral, rose, fatty, nutty, coconut, herbal and sweet… sensory properties of detected volatile compounds of Wattagen olive oil wer fruity, green, floral, tomato, nutty, fatty, waxy, citrus, sweet and herbal, octanal, heptanal and other detected compounds were responsible about pungent and bitter for Maraqi and Wattagen olive oils. These data agreed with the results of sensory analysis of Maraqi and Wattagen olive oils. Also, sensory properties of detected volatile compounds of Arbequina, Koroneiki, Coratina olive oils agreed with the results of sensory analysis.
Publication year 2011
Organization Name
serial title J. Adv. Agric. Res. (Fac. Ag. Saba Basha)
Author(s) from ARC
Publication Type Journal
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