Journal of Oleo Science
Online ISSN : 1347-3352
Print ISSN : 1345-8957
ISSN-L : 1345-8957
Chemistry and Organic Synthesis
Comparative Study of Oil Quality and Aroma Profiles from Tunisian Olive Cultivars Growing in Saharian Oasis Using Chemometric Analysis
Olfa Dridi GargouriYasmine Ben RouinaAmir Ben MansourGuido FlaminiBechir Ben RouinaMohamed Bouaziz
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2016 Volume 65 Issue 12 Pages 1033-1044


Aroma profile, oxidative stability and quality parameters of virgin olive oil from four cultivars (Chemlali, Chetoui, Koroneiki and Rjim), grown in Rjim Maatoug oasis in southern of Tunisia, were studied for the first time. The olive oil samples were obtained during maturation from a crop season (2012–2013). The results showed the quality parameters, i.e., free fatty acid, UV absorbance at 232 and 270 nm, increases during maturation exceeding the upper limit established by the IOOC norm. Chlorophyll and carotenoid pigments tended to decrease during ripening stages. The trend of oxidative stability, total phenols and Odiphenols exhibited a reduction of antioxidant activity at more advanced stages of maturity. The marks achieved showed that oil quality degradation is due to the great drought of climate: high temperature, high light intensity and low rainfall. Studied aroma profiles of cultivars were also influenced by severe climatic conditions. Twenty-four compounds were characterized, representing 94.8–99.8% of the total volatiles. In all samples, a strong decrease was observed in aldehydes compounds.

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© 2016 by Japan Oil Chemists' Society
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