Sonda Ammar, Akram Zribi, Boutheina Gargouri, Guido Flamini, Mohamed Bouaziz
Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax BP ⟨1173⟩ 3038, Université de Sfax , Sfax, Tunisia.
J Agric Food Chem. 2014 Jan 8;62(1):251-63. doi: 10.1021/jf404395x. Epub 2013 Dec 20.
The analysis of the effect of cultivar and olive leaves addition before the extraction on the different analytical values revealed significant differences (p < 0.05) in some parameters, mainly in peroxide value, phenols and tocopherol contents, and oxidative stability. Aroma profiles were also influenced by the different varieties and the addition of different amounts (0% and 3%) of olive leaves. Twenty-three compounds were characterized, representing 86.1-99.2% of the total volatiles. Chétoui cultivar has the highest amount of (E)-2-hexenal, followed by Chemlali cultivar, whereas (E)-2-hexen-1-ol was the major constituent of Zalmati and crossbreeding Chemlali by Zalmati cultivars. Sensory analysis showed that Chemlali and Chétoui Zarzis possessed a high fruity, bitter, and pungent taste, whereas the Zalmati and crossbreeding Chemlali by Zalmati had a 'green' taste among its attributes. Indeed, the taste panel found an improvement of the oil quality when an amount of olive leaves (3%) added to the olives fruits.
对品种以及提取前添加橄榄叶对不同分析值的影响进行分析后发现，某些参数存在显著差异（p < 0.05），主要体现在过氧化值、酚类和生育酚含量以及氧化稳定性方面。香气特征也受到不同品种以及添加不同量（0%和3%）橄榄叶的影响。鉴定出了23种化合物，占总挥发物的86.1 - 99.2%。谢图伊品种的（E）-2-己烯醛含量最高，其次是谢姆拉利品种，而（E）-2-己烯-1-醇是扎尔马蒂品种以及扎尔马蒂与谢姆拉利杂交品种的主要成分。感官分析表明，谢姆拉利和扎尔齐斯的谢图伊具有浓郁的果香、苦味和辛辣味，而扎尔马蒂以及扎尔马蒂与谢姆拉利杂交品种的风味特征中带有“青味”。实际上，品尝小组发现，向橄榄果实中添加一定量（3%）的橄榄叶后，橄榄油质量有所改善。
