Organoleptic and nutritional quality of olive oil from the south-western region of Australia

Abstract

This study was undertaken to assess the organoleptic and nutritional quality of olive oil from the south-western region of Australia. The study involved the analysis of 34 olive oils to determine free fatty acid content, fatty acid composition, total polyphenol concentration and organoleptic rating. Based on the parameters tested the quality of olive oil across the region was found to be high. The average free fatty acid content was 0.2% with only one oil exceeding 1.0%. Only one oil did not meet the International Olive Oil Council standards for fatty acid composition with a linolenic acid (C18:3) value of 1.4%. Oils originating from the southern cooler areas within the region had significantly higher oleic acid (C18:1) contents and were lower in both polyunsaturated and saturated fatty acids. Levels of polyphenols also tended to be higher in more southern areas, however further research needs to be undertaken in this area. The average organoleptic score obtained was 13.9′0.4 out of 20 with the highest score being 18.5. These results indicate that the south-west region of Australia has the potential to produce high quality extra virgin olive oil.