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| Quality comparison of extra virgin olive oil imported from Spain and Italy |
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| DOI： |
| KeyWord:extra virgin olive oil fatty acid trace component volatile component sensory evaluation |
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| Author Name | Affiliation | | LUO Xin1, GAO Pan1,2, HU Chuanrong1,2, HE Dongping1,2 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory of Deep Processing of Major Grain and Oil,Ministny of Education, Wuhan 430023, China |
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| Abstract: |
| In order to systematically study the properties of extra virgin olive oil mainly imported to China, the fatty acid composition, acid value, peroxide value, trace components content of eight kinds of extra virgin olive oil imported from Spain and Italy were compared and analyzed, and their volatile components analysis and sensory evaluation were carried out.The results showed that the average contents of C18∶1 (77.22%) and C23∶0 (0.94%) in Spainish extra virgin olive oil were higher than those of Italian samples (72.46% and 0.64%). The acid value and peroxide value of Spainish extra virgin olive oil were lower than those of Italian samples. γ- Tocopherol and δ- tocotrienols were detected in Spainish samples, but not detected in Italian samples, and the average α-tocopherol content(18958 mg/kg) in Spanish samples was higher than that in Italian samples (161.26 mg/kg).The average squalene content (6 127.803 mg/kg) in Spanish samples was much higher than that in Italian samples (4 083.50 mg/kg), and there was little difference in sterol content between Spanish and Italian samples. Although the average content of aldehydes in Spanish samples was lower than that in Italian samples, the content of esters was higher. Sensory evaluation showed that the fruitiness, bitterness and pungent scores of Spanish samples were higher than those of Italian samples. In conclusion, the acid value and peroxide value of Spainish samples are lower, the contents of α- tocopherol and squalene are higher than that of Italian samples, and the sensory score is higher. |
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