栄養と食品科学ジャーナル
オープンアクセス

概要

Chemical and Sensory Analysis of Some Egyptian Virgin Olive Oils

Cinzia Benincasa, Anna Russo, Elvira Romano, Muhammad E. Elsorady, Enzo Perri and Innocenzo Muzzalupo

In the paper here presented, virgin olive oils produced in the year crop 2010/2011 in two different areas of Egypt, Siwa oasis and Giza, were characterised by their chemical-physical parameters. Also, the analysis of volatile compounds by SPME/GC/MS was carried out and the results compared with those provided by the panel test for the same samples. SPME/GC/MS analysis revealed that most of the volatile compounds determined in the virgin olive oil samples under investigation, contribute to characterise the sensory notes related to the rancid perceptions, oily and fatty persistency justifying and hence the negative attributes noticed by the sensory evaluation. Sensory and SPME/GC/MS analysis of olive oils samples here investigated reveal that most of the volatile compounds are characterised by sensory notes related to the rancid perceptions.