title: Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis.
abstract: 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.
authors: Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax BP ⟨1173⟩ 3038, Université de Sfax , Sfax, Tunisia.
authors: Ammar
authors: A
authors: Sonda
authors: Zribi
authors: Z
authors: Akram
authors: Gargouri
authors: G
authors: Boutheina
authors: Flamini
authors: F
authors: Guido
authors: Bouaziz
authors: B
authors: Mohamed
mesh_terms: D000975:Antioxidants / Q000032:analysis; D005421:Flavoring Agents / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D007558:Italy; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis; D018515:Plant Leaves / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D012903:Smell; D013649:Taste; D024505:Tocopherols / Q000032:analysis
chemical_list: D000975:Antioxidants; D005421:Flavoring Agents; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D024505:Tocopherols
keywords: Tunisian cultivars; extra-virgin olive oil; olive leaves; principal component analysis; sensory characteristics; volatile compounds