Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties
DOI:
https://doi.org/10.3989/gya.2007.v58.i2.81Keywords:
Monovarietal, Sensory analysis, Virgin olive oilAbstract
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
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
How to Cite
Issue
Section
License
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read here the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
