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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Volatile compounds characterizing Tunisian chemlali and chétoui virgin olive oils
Journal of Agricultural and Food Chemistry, Volume 55, No. 19, Year 2007
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Description
A total of 33 virgin olive oil samples of the two main Tunisian cultivars, Chemlali and Chétoui, were characterized by their volatile compounds. The olive oil samples were obtained from olives harvested at four stages of ripeness in costal and inland farms of different geographical places. Major volatiles, mostly C6 and C5 compounds produced from linolenic and linoleic acids through the lipoxygenase cascade, were quantified by solid-phase microextraction-gas chromatography. Mathematical procedures allowed for the determination of the volatiles that not only are able to discriminate the olive oils by their olive cultivar (hexanal, E-2-hexenal, and total ketones) and ripeness (pentanal and 1-penten-3-one) but also contribute to their distinctive aroma. Finally, an electronic nose based on metal oxide sensors was checked for a rapid and at-line implementation of Tunisian olive oil varietal traceability. The classification of the samples by the sensors was explained by their sensitivity to volatiles E-2-hexanal, hexanal, 1-penten-3-one, ethanol, and Z-3-hexenol. Multivariate procedures of discriminant analysis and principal component analysis were used in the study. © 2007 American Chemical Society.
Authors & Co-Authors
Tena, Noelia
Spain, Sevilla
Csic - Instituto de la Grasa ig
Lazzez, Aida
Tunisia, Sfax
Institut de L'olivier Sfax
Aparicio-Ruiz, Ramón
Spain, Sevilla
Csic - Instituto de la Grasa ig
García-González, Diego L.
Spain, Sevilla
Csic - Instituto de la Grasa ig
Statistics
Citations: 70
Authors: 4
Affiliations: 2
Identifiers
Doi:
10.1021/jf071030p
ISSN:
00218561