Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties

Authors

  • Hedia Manai Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
  • Lourdes Gallardo González Instituto Tecnológico Agroalimentario, Badajoz
  • Faouzia Haddada Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
  • Jacinto Sánchez Casas Instituto Tecnológico Agroalimentario, Badajoz
  • Emilio Osorio Bueno Instituto Tecnológico Agroalimentario, Badajoz
  • Mokhtar Zarrouk Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif

DOI:

https://doi.org/10.3989/gya.2007.v58.i2.81

Keywords:

Monovarietal, Sensory analysis, Virgin olive oil

Abstract


This paper describes a sensory analysis of olive oils from main Tunisian cultivars: Chemlali, Chétoui, Sradki, Sayali and Hor Kesra, and one Spanish cultivar: Arbequina. Some hybrids obtained from controlled crossings between Tunisian and European cultivars: Hd 031, Hd 034, Hd 038, Hd 039, Hd 044 & Hd 045, were also analysed. Sensory evaluation of oils was performed in order to evaluate their sensory profiles. A Duncan Test (a = 0,05) was applied using the data of each attribute and showed differences between analysed oils, pointing out the oil from the hybrids HD 044 for its bitter attribute. All collected data were also submitted to Cluster analysis, based on the similarity in Euclidian distances, showing the difference between the oil from hybrid HD 044 and the rest.

Downloads

Download data is not yet available.

References

Abaza L, Msallem M, Zarrouk M. 2002. Caractérisation des huiles de sept variétés d’olivier tunisiennes. OCL 9,174-179.

Aguilera MP, Beltrán G, Ortega D, Fernández A, Jiménez A, Uceda M. 2004. Characterisation of virgin olive oil of Italian olive cultivars: Frantoio and Leccino, grown in Andalucia. Food Chem. 89, 387-391. doi:10.1016/j.foodchem.2004.02.046

Aparicio R, Calvente JJ, Morales M. 1996. Sensory authentication of European extra virgin olive oil varieties by mathematical procedures. J. Sci. Food Agric. 72, 435-447. doi:10.1002/(SICI)1097-0010(199612)72:4<435::AID-JSFA677>3.0.CO;2-L

Aparicio R, Harwood J. 2000. Handbook of olive oil. Analysis and Properties, Aspen Publishers, Inc., Maryland.

Manai H, Mahjoub F, Trigui A, Daoud D, Zarrouk M. 2006. Compositional quality of virgin olive oil from two new Tunisian cultivars obtained through controlled crossings. J. Sci. Food Agric. (en prensa).

Martínez JM, Muñoz E, Alba J, Lanzón A. 1975. Informe sobre el analizador de rendimientos Abencor. Grasas Aceites 26, 379-385.

Reglamento CEE 2568/91. Diario Oficial de la Comunidad Europea. L 248. 5 Septiembre 1991.

Stefanoudaki E, Kotsifaki F, Kontsaftakis A. 2000. Sensory and chemical profiles of three Europen olive varieties (Olea European L.); an approach for characterisation and authentication of the extracted oils. J. Sci. Food Agric. 80, 381-389. doi:10.1002/1097-0010(200002)80:3<381::AID-JSFA535>3.0.CO;2-4

Trigui A, Msallem M. 1995. Polinización cruzada de las variedades de olivo tunecinas: Chemlali de Sfax y Meski: Resultados preliminares. Olivae 61, 12-25.

Trigui A. 1996. La mejora cualitativa y cuantitativa de la producción oleícola en Túnez: La ineludible necesidad y as perspectivas de la identificación y de la mejora genética del olivo. Olivae 61, 34-40.

Zarrouk M, Marzouk B, Daoud M, Cherif A. 1996. Acumulación de la materia grasa del olivo y efecto del suelo en su composición. Olivae 61, 41-45.

Downloads

Published

2007-06-30

How to Cite

1.
Manai H, Gallardo González L, Haddada F, Sánchez Casas J, Osorio Bueno E, Zarrouk M. Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties. grasasaceites [Internet]. 2007Jun.30 [cited 2023Jan.30];58(2):163-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/81

Issue

Section

Research

Most read articles by the same author(s)