International Journal of Food and Nutritional Science
Virgin Olive Oil of Ouslati and Chemlali Tunisian Cultivars: Quality Parameters and Aroma Biosynthesis during the Oil Extraction Process
- 1Laboratoire Biochemistry of Lipids, Department of Biology, Faculty of Sciences of Tunis, 2092 El Manar II. Tunisie
- 2Office State Lands, arboricultural sector and arboriculture, 106 Avenue Alain SAVARY, Cité El Khadra, Tunis
- 3Dipartimento of Bioorganic Chemistry and biopharmacy, Universita di Pisa, Via Bonanno 33, 561266, Pisa, Italy
Faouzi Sakouhi, Laboratory Biochemistry of Lipids, Department of Biology, Faculty of Sciences of Tunis, 2092 El Manar II. Tunisie, Tel: 216 22 142 610; Fax: 216 71885480; E-mail: firstname.lastname@example.org
Sakouhi, F., et. al. Virgin Olive Oil of Ouslati and Chemlali Tunisian Cultivars: Quality Parameters and Aroma Biosynthesis during the Oil Extraction Process. (2016) Int J Food Nutr Sci 3(2): 1- 7.
© 2016 Sakouhi, F.. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.
KeywordsOlive oil; Quality; Aroma; Pulp; Stone; Biosynthesis
The accumulation of aroma compounds starts at the moment of cell disruption during the crushing of the olive fruits (pulps and stones) through the lipoxygenase (LOX) pathway. In order to understand the part of pulp and stone in the biogenesis of virgin olive oil (VOO) aroma, the constitutive parts of olive fruits of two Tunisia cultivars (Ouslati and Chemlali) were separately analyzed. According to the obtained results, significant differences on the LOX volatiles composition were observed between olive pulps and stones (P < 0.05). These differences can be attributed to the difference in the distribution and the activity of LOX enzymes in pulp and stone. Our results showed that the LOX volatile compounds have mainly their bio-accumulation in pulp (about 90% for Ouslati and Chemlali cvs) than in stone (10%). (E)-2-hexenal was the dominant aldehydic compound in both crushed pulp and stone. However, 3-pentanone, (E)-2-pentenal, pentanal, 1-penten-3-ol and 1-pentanol were present in lower amount in olive pulps than in stones. Moreover, quality parameter results (free acidity, peroxide value and fatty acids composition) obtained from VOO of Ouslati and Chemlali cultivars were within the limits established by the International Olive Oil Council.