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• W2026069019 abstract "This paper reports a discrimination study based on the antioxidant compounds, oxidative stability, aroma and sensory profiles of virgin olive oils from the main Tunisian cultivars, Chemlali and Chétoui, grown in two different locations, north and south Tunisia, with important differences in altitude, latitude and climatic conditions. There were significant differences between the oils from both cultivars when grown in the different environments. At higher altitude, the oils showed a greater amount of oleic acid, phenols and a higher stability, whilst in the open the oils had higher saturated and linoleic acid content. Aroma profiles were also influenced by the pedoclimatic conditions; hence, oils from the South had the highest level of (E)-2-hexenal and 1-hexanol, whereas varieties from the North were higher in (E)-3-hexenyl acetate and hexyl acetate. In general, and independently of the growing area conditions, oils from Chétoui olives had higher levels of antioxidants, greater oxidative stability, higher antiradical activities and more marked intensity of bitterness. These results can be used to discriminate and to characterise the Chemlali and Chétoui olive oils from each region." @default.
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• W2026069019 date "2010-03-01" @default.
• W2026069019 modified "2023-10-16" @default.
• W2026069019 title "Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils" @default.
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• W2026069019 doi "https://doi.org/10.1016/j.foodchem.2009.06.012" @default.
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