Abstract
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.
Highlights
The olive tree (Olea europaea L.) is one of the most important crops in the Mediterranean countries
Virgin olive oil (VOO) contains about 98 g per 100 g of neutral lipids, mainly triglycerides (96-97 g per 100 g) followed by a small quantity of diglycerides
The data revealed that the free acidity values of all the oils were below 1.0, except for the sample of Maraqi cultivar which was 1.20 ± 0.10 g of oleic acid per 100 g of oil and fell within the accepted values for extra-VOOs and VOOs as the standard free acidity limit for extraVOO and VOO are 0.8 and 2.0 g per 100 g maximum, respectively [14,15]
Summary
The olive tree (Olea europaea L.) is one of the most important crops in the Mediterranean countries. The origins of the cultivation of the olive tree lie rooted in legend and tradition. It probably started about 5000-6000 years ago within a wide strip of land by the eastern Mediterranean sea and in the adjacent zones comprising Asia minor, part of India, Africa, and Europe [1,2]. Others believe that the olive tree originated from Africa (Ethiopia, Egypt) This is where olive trees were first cultivated systematically, and from where they spread to Cyprus, Morocco, Algeria, Tunisia and to western places by the Phoenicians [3]. Virgin olive oil (VOO), an excellent natural food, is obtained from olive fruit (Olea europaea L.) by mechanical or physical procedures. VOO has shown a high resistance to oxidative deterioration due to fatty acid composition and phenolic antioxidants
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