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Chem Biodivers

Title:		Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil from Souidi and Zeletni Cultivars
Author(s):		Cherfaoui M; Cecchi T; Keciri S; Boudriche L;
Address:		"Division des Produits Naturels et Sciences des Aliments, Center de Recherche Scientifique et Technique en Analyses Physico-Chimiques, BP 384 Bou-Ismail, RP42004, Tipaza, Algeria. Istituto Tecnico Tecnologico Montani, Chemistry Department, Via Montani 7, 63900, Fermo, Italy. Departement Experimentation et Recherche, Institut Technique d'Arboriculture Fruitiere et de la vigne, Ferme de demonstration de Takerietz, N26 Takerietz, 06770, Bejaia, Algeria"
Journal Title:		Chem Biodivers
Year:		2019
Volume:		20191013
Issue:		11
Page Number:		e1900297 -
DOI:		10.1002/cbdv.201900297
ISSN/ISBN:		1612-1880 (Electronic) 1612-1872 (Linking)
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 beta-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"
Keywords:		Algeria Fruit/*chemistry Gas Chromatography-Mass Spectrometry Olive Oil/chemistry/*isolation & purification Volatile Organic Compounds/chemistry/*isolation & purification aroma cultivar monovarietal extra-virgin olive oil sensory volatile compounds;
Notes:		"MedlineCherfaoui, Maya Cecchi, Teresa Keciri, Sonia Boudriche, Lilya eng Institut Technique d'Arboriculture Fruitiere et de la vigne (ITAF)/ Switzerland 2019/09/24 Chem Biodivers. 2019 Nov; 16(11):e1900297. doi: 10.1002/cbdv.201900297. Epub 2019 Oct 13"