Lazzez Aida, Quintanilla-Casas Beatriz, Vichi Stefania
Unité Technologie et Qualité, Institut de l'Olivier Sfax, Sfax, Tunisia.
Department de Nutrició, Ciències de l'Alimentació i Gastronomia, INSA - XaRTA, Universitat de Barcelona, Campus de l'Alimentació de Torribera, Santa Coloma de Gramenet, Spain.
J Sci Food Agric. 2023 May;103(7):3295-3305. doi: 10.1002/jsfa.12506. Epub 2023 Feb 27.
Despite their high potential, Tunisian virgin olive oils (VOOs) are mainly exported in bulk or blended with VOOs of other origin, hindering their international market placement. To face this situation, their valorization is needed by highlighting their unique features and by developing tools to guarantee their geographical authenticity. Compositional features of Chemlali VOOs produced in three Tunisian regions were assessed to identify suitable authenticity markers.
Quality indices ensured the quality of the VOOs studied. Volatile compounds, total phenols, fatty acid (FA) and chlorophylls are significantly influenced by the region of origin, which was justified by the differences found in soil and climatic conditions of the three geographical regions. To explore the capabilities of these markers for the geographical authentication of Tunisian Chemlali VOOs, classification models based on partial least squares-discriminant analysis (PLS-DA) were developed by grouping the minimum number of variables allowing the highest discrimination power, minimizing in this way the analytical procedure. The PLS-DA authentication model based on combining volatile compounds with FA or with total phenols achieved a correct classification of 95.7% of the VOOs according to their origin, as assessed by 10%-out cross-validation. Sidi Bouzid Chemlali VOOs achieved 100% of correct classification, while the misclassification between Sfax and Enfidha ones did not exceed 10%.
These results allowed to establish the most promising and affordable combination of markers for the geographical authentication of Tunisian Chemlali VOOs from distinct production regions and provide the basis to further develop authentication models based on wider datasets. © 2023 Society of Chemical Industry.
尽管突尼斯初榨橄榄油（VOO）潜力巨大，但主要以散装形式出口，或与其他产地的VOO混合，这阻碍了它们在国际市场上的定位。为应对这种情况，需要通过突出其独特特征并开发工具来保证其地理真实性，从而提升其价值。对突尼斯三个地区生产的Chemali VOO的成分特征进行了评估，以确定合适的真实性标记。
质量指标确保了所研究VOO的质量。挥发性化合物、总酚、脂肪酸（FA）和叶绿素受产地的显著影响，这在三个地理区域的土壤和气候条件差异中得到了印证。为探索这些标记对突尼斯Chemali VOO进行地理认证的能力，通过对变量进行分组，开发了基于偏最小二乘判别分析（PLS-DA）的分类模型，这些变量数量最少但具有最高的判别能力，从而简化了分析过程。通过10%留出交叉验证评估，基于将挥发性化合物与FA或总酚相结合的PLS-DA认证模型，根据产地对95.7%的VOO进行了正确分类。西迪布济德Chemali VOO的正确分类率达到100%，而斯法克斯和恩菲达的VOO之间的错误分类不超过10%。
这些结果有助于确定用于对来自不同生产地区的突尼斯Chemali VOO进行地理认证的最具前景且经济实惠的标记组合，并为基于更广泛数据集进一步开发认证模型提供了基础。© 2023化学工业协会。
