Ghorbel Ameni, Guidara Wassim, Rekik Mohamed, Köseoglu Oya, Yildirim Berna, Demir Cansu, Sevim Didar, Jabeur Hazem, El Arbi Mehdi, Bouaziz Mohamed
Laboratory of Electrochemistry and Environment, National School of Engineers of Sfax (ENIS), University of Sfax, BP 1175, Sfax 3038, Tunisia.
Research Laboratory "Molecular Basis of Human Diseases", LR19ES13, Sfax Medicine School, University of Sfax, Sfax 3029, Tunisia.
ACS Omega. 2025 Apr 17;10(16):16579-16588. doi: 10.1021/acsomega.4c11690. eCollection 2025 Apr 29.
The chemical and sensory characteristics of virgin olive oil (VOO) and extra virgin olive oil (EVOO) are assessed in this study, with an emphasis on the relationships between chemical profiles and sensory attributes such as fruitiness, bitterness, pungency, and defect presence. To evaluate their composition and sensory qualities, 18 samples of each type of oil, primarily Chemlali cultivars from various Tunisian regions, were examined. According to chemical analysis, VOO had a richer pigment profile than EVOO because it had a far higher chlorophyll and carotenoid. As for the fatty acid analysis, VOO had a larger percentage of the oleic acid concentration, while EVOO had more palmitic acid. This difference is probably what affects the oils' oxidative stability and sensory qualities. On the other hand, EVOO samples displayed higher concentrations of volatile and phenolic chemicals, which may improve their antioxidant capacity and sensory qualities. While VOO had discernible defects, sensory examination showed that EVOO had a more pronounced fruity profile and was consistently free of sensory defects. While pungency and bitterness were similar for both oil types, EVOO's lack of flaws complies with consumer preferences and premium olive oil quality requirements. EVOO's distinct nutritional profile, characterized by higher oleuropein and TPC levels ( < 0.05), increased Δ-7-stigmastenol ( < 0.001), and exclusive campestanol, enhances its antioxidant potential and cholesterol-regulating properties. These findings underline the influence of chemical composition on sensory perception in olive oils and highlight cultivar and regional differences. Both oils provide antioxidant and cholesterol-regulating benefits, but their unique chemical and sensory properties determine their suitability for different culinary and medical uses. The correlation between sensory attributes and chemical markers offers information on how to maximize quality of olive oil for desired flavor profiles and nutritional benefits.
本研究评估了初榨橄榄油（VOO）和特级初榨橄榄油（EVOO）的化学和感官特性，重点关注化学特征与感官属性之间的关系，如果香、苦味、辛辣味和缺陷存在情况。为评估它们的成分和感官品质，对每种类型的18个油样进行了检测，这些油样主要来自突尼斯不同地区的Chemlali品种。化学分析表明，VOO的色素含量比EVOO更丰富，因为其叶绿素和类胡萝卜素含量高得多。在脂肪酸分析方面，VOO的油酸浓度百分比更高，而EVOO的棕榈酸含量更多。这种差异可能影响了油的氧化稳定性和感官品质。另一方面，EVOO样品的挥发性和酚类化学物质浓度更高，这可能提高了它们的抗氧化能力和感官品质。虽然VOO存在明显缺陷，但感官检验表明，EVOO具有更明显的果香特征，且始终没有感官缺陷。虽然两种油类型的辛辣味和苦味相似，但EVOO没有缺陷符合消费者偏好和优质橄榄油质量要求。EVOO独特的营养成分，其橄榄苦苷和总酚含量较高（<0.05），Δ-7-豆甾烯醇增加（<0.001），且含有独特的菜子甾醇，增强了其抗氧化潜力和调节胆固醇的特性。这些发现强调了化学成分对橄榄油感官感知的影响，并突出了品种和地区差异。两种油都具有抗氧化和调节胆固醇的益处，但它们独特的化学和感官特性决定了它们适用于不同烹饪和医疗用途。感官属性与化学标志物之间的相关性提供了有关如何最大化橄榄油质量以获得所需风味特征和营养益处的信息。
