Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils

作者：Issaoui Manel; Gharbi Ines; Flamini Guido; Cioni Pier Luigi; Bendini Alessandra^*; Toschi Tullia Gallina; Hammami Mohamed

来源：International Journal of Food Science and Technology, 2015, 50(8): 1764-1770.

DOI：10.1111/ijfs.12830

• Olive freshness
• olive oil extraction system
• sensory characteristics
• virgin olive oil quality
• volatile fraction

The influence of the extraction system (continuous vs. discontinuous) and the degree of freshness of olives on the chemical composition and the quality of Chemlali and Chetoui virgin olive oil has been studied. Analytical data mainly concerning the volatile and sensory profiles revealed statistically significant differences in relation to the extraction system. All quality indices and sensory characteristics showed statistically significant differences associated with the degree of freshness of fruits. These results further confirm the general consensus that volatile compounds can be very useful as biomarkers of the quality of virgin olive oil and show correlations with the sensory characteristics.

• 出版日期2015-8