scholarly journals Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil

2021 ◽  
Vol 8 (1) ◽  
pp. 80-90
Author(s):  
Souheila Ghaoues ◽  
Hacène Namoune
Keyword(s):  
Virgin Olive Oil ◽  
Sensory Characteristics ◽  
Extraction System ◽  
Free Acidity ◽  
Two Phase ◽  
Pressure System ◽  
Mean Values ◽  
Olive Oils ◽  
Physico Chemical ◽  
Two Phases

Abstract The aim of this study was to evaluate the effects of variety and extraction system on the physico-chemical and sensorial characteristics of olive oils produced from three dominant varieties of Algeria (Azeradj, Chemlal and Sigoise). The olive oils were extracted by three different processes (pressure system, two-phase centrifugation and traditional process). Physicochemical parameters including free acidity, peroxide value, absorbance in ultra violet (K232, K270, ΔK) and sensory evaluation were studied. The results show that free acidity, peroxyde value and K270 were influenced by the extraction system and variety. Olive oils obtained from the two phases centrifugation and Chemlal cultivar were characterized by higher oxidative stability. Sensory characteristics of olive oils were mainly influenced by the variety and extraction system. Olive oils obtained from the two phases centrifugation, traditional cold process and Sigoise variety were characterized by the lower mean values of negative attributes.

Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil

2018 ◽  
Vol 98 (11) ◽  
pp. 4279-4286 ◽  
Author(s):  
Francesco Caponio ◽  
Giacomo Squeo ◽  
Lucio Brunetti ◽  
Antonella Pasqualone ◽  
Carmine Summo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Extraction Efficiency ◽  
Virgin Olive Oil ◽  
Sensory Characteristics ◽  
Industrial Scale ◽  
Two Phase

scholarly journals Physico-chemical indicators and identification of selected Slovak honeys based on colour measurement

2012 ◽  
Vol 81 (1) ◽  
pp. 57-61 ◽  
Author(s):  
Jana Kasperová ◽  
Jozef Nagy ◽  
Peter Popelka ◽  
Zuzana Dičáková ◽  
Alena Nagyová ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Chemical Analysis ◽  
Water Content ◽  
Water Activity ◽  
Colour Measurement ◽  
Free Acidity ◽  
Mean Values ◽  
Chemical Indicators ◽  
Council Directive ◽  
Physico Chemical

The aim of study was to characterize 52 samples of Slovak honeys of six types (multifloral, acacia, rape, honeydew, forest and mixed). Physico-chemical analysis of honey included the water content, free acidity, pH, water activity, electrical conductivity, and hydroxymethylfurfural (HMF) content. In addition, the colour of honeys was measured using spectrophotometer and Commission Internationale de I`Eclairage method (CIE L*a*b*); four types of honey were used for identification: multifloral, acacia, rape, and honeydew. Mean values of physico-chemical indicators were as follows: water content 16–21%, acidity 6–42 mekv·kg-1, pH 3.68–5.15, water activity 0.505–0.667, electrical conductivity 0.155–1.585 mS·cm-1 and HMF content 0.17–78.5 mg·kg-1. The highest HMF content was found in forest honey with one sample above the limit established by Council Directive 2001/110/EC. The colour of Slovak honeys analysed in this study was very variable and ranged from pale yellow to dark brown. Differences of physico-chemical indicators and colour of honey samples were found to be significant (P < 0.05). The CIE L*a*b* methods can be used for identification of selected honey samples. This is the first similar study on Slovak honey.

Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions

2013 ◽  
Vol 54 (2) ◽  
pp. 1915-1925 ◽  
Author(s):  
Kaouther Ben-Hassine ◽  
Amani Taamalli ◽  
Sana Ferchichi ◽  
Anis Mlaouah ◽  
Cinzia Benincasa ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Sensory Characteristics ◽  
Extraction System ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
And Storage

scholarly journals Physico-chemical and sensory evaluation of virgin olive oils from several Algerian olive-growing regions

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 55
Author(s):  
Malika Douzane ◽  
Mohamed-Seghir Daas ◽  
Amel Meribai ◽  
Ahmed-Hani Guezil ◽  
Abdelkrim Abdi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Great Variability ◽  
Olive Cultivar ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Physical Chemical ◽  
Physico Chemical

Olive cultivar diversity is rich in Algeria but most remain unexplored in terms of quality traits. This work aimed to evaluate the physicochemical and organoleptic quality of twenty olive oil samples belonging to four Algerian cultivars (Chemlal, Sigoise, Ronde de Miliana and Rougette de Mitidja) collected throughout the national territory. Physical-chemical and sensory results showed that 60% of the oils belong to the extra virgin category, while 40% were classified as “virgin olive oil”. The results of the principal component analysis (PCA) revealed a great variability in fatty acids composition between the samples depending on the cultivar and origin. Oleic acid was the most abundant and varied between 64.84 and 80.14%. Extra virgin olive oils with quality attributes are eligible for a label. Rougette de Mitidja, Ronde de Miliana and Sigoise from Oran showed great potential.

scholarly journals Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1686 ◽  
Author(s):  
Ana Lobo-Prieto ◽  
Noelia Tena ◽  
Ramón Aparicio-Ruiz ◽  
María T. Morales ◽  
Diego L. García-González
Keyword(s):  
Oxidation Process ◽  
Virgin Olive Oil ◽  
Stability Index ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Virgin Olive Oils ◽  
Pet Bottles ◽  
Olive Oils ◽  
Off Flavors ◽  
Mesh Cell

Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.

scholarly journals Commercial Hemp Seed Oils: A Multimethodological Characterization

2020 ◽  
Vol 10 (19) ◽  
pp. 6933
Author(s):  
Mattia Spano ◽  
Giacomo Di Matteo ◽  
Mattia Rapa ◽  
Salvatore Ciano ◽  
Cinzia Ingallina ◽  
...  
Keyword(s):  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Seed Oils ◽  
Free Acidity ◽  
Colorimetric Analysis ◽  
Hemp Seed ◽  
Olive Oils ◽  
Direct Light ◽  
Specific Regulation

Nine commercial hemp seed oils from different countries were studied using a multimethodological approach to obtain information about their quality and chemical composition. Due to the lack of a specific regulation for hemp seed oils, quality parameters used in the case of olive oils (free acidity, peroxides number, spectrophotometer parameters) and anisidine number were measured and compared with those reported for extra virgin olive oil (EVOO). Free acidity and peroxides number showed a great variability, ranging from 0.4 to 17.24% and from 4.32 to 22.14 meqO2/kg, respectively, whereas the anisidine number ranged from 0.11 to 3.58. K232 value turned out to be generally below the limit reported for EVOO, whereas K270 and ΔK values were higher, with respect to EVOO limits, due to the high amount of tri-unsaturated fatty chains. Colorimetric analysis showed a peculiar curve trend that could represent the fingerprint of this product. Untargeted nuclear magnetic resonance methodology allowed to measure the amount of fatty chains, ω-6:ω-3 ratio, β-sitosterol, and aldehydes. The ω-6:ω-3 ratio turned out to be, in some cases, different from that reported on the bottle labels. Finally, lipoperoxidation assays were also carried out under different storage (light and temperature) and time exposure conditions, confirming that the exposure to direct light is the condition that interferes more with the product quality.

scholarly journals Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 305
Author(s):  
Amalia Piscopo ◽  
Rocco Mafrica ◽  
Alessandra De Bruno ◽  
Rosa Romeo ◽  
Simone Santacaterina ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Free Acidity ◽  
Total Polyphenols ◽  
Olive Oils ◽  
Environmental Variations

The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.

scholarly journals Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax

Gels ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 95
Author(s):  
Emin Yilmaz ◽  
Şahin Demirci
Keyword(s):  
Olive Oil ◽  
Descriptive Analysis ◽  
Virgin Olive Oil ◽  
Gelation Time ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Physico Chemical ◽  
Trained Panel ◽  
Structural Loss ◽  
Sunflower Wax

This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched with thyme and cumin spices with sunflower wax (SW) organogelator. Common physico-chemical, structural, thermal, and rheological analyses were completed. Furthermore, aromatic volatiles composition, sensory descriptive analysis, and consumer tests were provided. Results indicated that spice addition does not interfere with gel formation, stability, and gelation time. The oleogels’ color values were affected by the color of the VOO and the spices. The free fatty acidity and peroxide values were within the acceptable limits for virgin olive oils. There were β’ crystal polymorphs, and melting peak temperatures were around 62 °C. Rheological analyses proved that the oleogels were fairly stable under moderate frequencies, maintained their gelled state until around 52 °C, and recovered their shear induced structural loss after force cessation. There were 22 aromatic volatiles quantified in the samples, which originated from the VOO and spices used as ingredients. A trained panel defined the samples using 13 sensory descriptors. Consumer tests proved that the new oleogels were liked by consumers. Overall, this study provided information and the possibility of spice-enriched and spreadable VOO oleogels to enhance per capita consumption of olive oils with new consumption habits.

scholarly journals Quality Characteristics of Banana based Milk Smoothies Developed from Milk of Hariana, Sahiwal and Cross Breed Cows

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Brijesh Kumar ◽  
V. P. Singh ◽  
V. Pathak
Keyword(s):  
Sodium Alginate ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Chemical Characteristics ◽  
Mean Values ◽  
Overall Acceptability ◽  
Physico Chemical

A study was undertaken to assess the quality characteristics and suitability of milk of Hariana (H), Cross breed (CB) and Sahiwal (S) cows for development of milk smoothies. The 125 g milk of each breed, 75 g of banana, three variants of sugar and 0.1 percent sodium alginate were used in formulation. Prepared smoothies were analyzed for different phyico-chemical and sensory characteristics. In general, non-significant (P0.05) differences were observed in physico-chemical characteristics among different smoothies. But mean values of water, protein and solid-not-fat showed significantly (P 0.05) different values. Water was significantly (P 0.05) lower while solid-not-fat was significantly (P 0.05) higher in Cross breed milk smoothies as compared to the smoothies of other breeds of cows. The sensory profile of all the smoothies were no significant (P 0.05) differences with each other. Finally Sahiwal milk smoothies were selected based on higher scores of sweetness, acidity, consistency and overall acceptability scores than others.

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

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