M. Douzane, M. Daas, A. Meribai, Ahmed-Hani Guezil, Abdelkrim Abdi, A. Tamendjari
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引用次数: 4
摘要
阿尔及利亚的橄榄品种多样性丰富，但在品质性状方面大多数仍未开发。本研究旨在对阿尔及利亚境内收集的4个品种(Chemlal、Sigoise、Ronde de Miliana和Rougette de Mitidja)的20个橄榄油样品的理化和感官质量进行评价。物理化学和感官结果表明，60%的油属于特级初榨，而40%的油被归类为“初榨橄榄油”。主成分分析(PCA)结果显示，不同品种和产地的样品脂肪酸组成差异很大。油酸含量最高，为64.84 ~ 80.14%。具有质量属性的特级初榨橄榄油有资格获得标签。米蒂迪亚、米里亚纳和西古兹都表现出了巨大的潜力。
Physico-chemical and sensory evaluation of virgin olive oils from several Algerian olive-growing regions
Olive cultivar diversity is rich in Algeria but most remain unexplored in terms of quality traits. This work aimed to evaluate the physicochemical and organoleptic quality of twenty olive oil samples belonging to four Algerian cultivars (Chemlal, Sigoise, Ronde de Miliana and Rougette de Mitidja) collected throughout the national territory. Physical-chemical and sensory results showed that 60% of the oils belong to the extra virgin category, while 40% were classified as “virgin olive oil”. The results of the principal component analysis (PCA) revealed a great variability in fatty acids composition between the samples depending on the cultivar and origin. Oleic acid was the most abundant and varied between 64.84 and 80.14%. Extra virgin olive oils with quality attributes are eligible for a label. Rougette de Mitidja, Ronde de Miliana and Sigoise from Oran showed great potential.
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