Mansour Amir Ben, Gargouri Boutheina, Flamini Guido, Bouaziz Mohamed
Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs, Université de Sfax.
J Oleo Sci. 2015;64(4):381-92. doi: 10.5650/jos.ess14204.
The chemical composition, oxidative stability, aroma and sensory profiles of virgin olive oils from two Tunisian cultivars, Chemlali and Neb Jmel, grown in two different locations, the center and south of Tunisia, have been evaluated. There were significant differences between the oils from both cultivars when grown in the two different environments. At higher altitude, the oils showed a greater amount of oleic acid, phenols and a higher oxidative stability, while at lower altitude, the oils had higher saturated and linoleic acid contents. The aroma profiles in Chemlali and Neb Jmel cultivars were also influenced by the pedoclimatic conditions, as shown by the difference in volatiles as a function of the geographical area. The volatile compounds of the monovarietal virgin olive oils were identified and compared using headspace solid-phase microextraction (HS-SPME) technique coupled with GC-MS and GC-FID. The proportions of different classes of volatiles of the oils have shown significant differences throughout the obtained oils. These results suggest that besides the genetic factor, the agronomic conditions affect the volatile formation and, therefore, the organoleptic properties of VOO, and can be used to discriminate and characterize the Chemlali and Neb Jmel olive oils from each region.
对来自突尼斯两个不同种植区域（中部和南部）的两个突尼斯品种（Chemlali和Neb Jmel）的初榨橄榄油的化学成分、氧化稳定性、香气和感官特征进行了评估。当这两个品种在两种不同环境中种植时，所产的油之间存在显著差异。在较高海拔地区，油中油酸、酚类物质含量更高，氧化稳定性更强；而在较低海拔地区，油中饱和脂肪酸和亚油酸含量更高。Chemlali和Neb Jmel品种的香气特征也受到土壤气候条件的影响，这从不同地理区域挥发物的差异中可见一斑。采用顶空固相微萃取（HS-SPME）技术结合气相色谱-质谱联用（GC-MS）和气相色谱-火焰离子化检测（GC-FID）对单品种初榨橄榄油的挥发性化合物进行了鉴定和比较。在所有获得的油中，不同类别的挥发物比例显示出显著差异。这些结果表明，除了遗传因素外，农艺条件会影响挥发性成分的形成，进而影响初榨橄榄油的感官特性，可用于区分和表征来自每个地区的Chemlali和Neb Jmel橄榄油。
