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Sensory analysis of some Egyptian olive oils in relation to their volatile compounds and chemical composition [electronic resource]. by
Edition: 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 the volatile compounds and chemical composition. Results revealed that the free fatty acid content of all cultivars olive oils was below 1, except for VOO of Maraqi cultivar was 1.20%(as Oleic acid). Whereas, peroxide value was lower than 2.76 meq O2 lkg for studied olive oils. Data showed that the values recorded at 232 and 270 nm and .1.K for all samples studied complied with 10C 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 the 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. Furthermore, VOO of Coratina had the highest content of total tocopherols (798.649 mg/kg) and vaa of Wattagen had the lowest content of total tocopherols (559.089 mg/kg). Voo of Maraqi and Arbequina contained 3-nonen-1-01 (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 7150.107 ppm. respectively). Results also revealed that VOO of Koroneiki contained 2-nonen-1-01 (z) as the most abundant volatile compound (2799.950 ppm), 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 (632.055 ppm). 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 vaas. 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 were Fruity, green, floral, tomato, nutty, fatty, waxy, citrus, sweet and herbal. actanal , 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. Keywords: Sensory analysis, Egyptian olive oil, Maraqi, Wattagen, Arbequina, Koroneiki, Coratina, Volatile compounds and Chemical composition, Virgin Olive Oil (VOO). Language: English Summary language: Arabic
Other title: - التحليل الحسي لبعض زيوت الزيتون المصرية و علاقتها بمركباتها المتطايرة و تركيبها الكيماوى.
Journal of the Advances in Agricultural Researches 2011.v.16(1)
Availability: No items available.
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