Caractérisations sensorielles et chimiques d’huiles d’olive vierges de six AOC françaises

Abstract

The sensory and chemical (fatty acid and triacylglycerol compositions) characteristics of six registered designations of origin (RDOs) of French virgin olive oils (Aix-en-Provence, Haute-Provence, Nice, Nîmes, Nyons and Vallée des Baux de Provence) (n = 600) were determined over five consecutive year harvest periods. The evaluation of the fruity, bitter and pungent attributes was insufficient for describing the RDOs, so it was necessary to complete the oil descriptions with descriptive attributes (analogical describers) estimated by the tasters. Mono, poly and total insaturations index and odd/even fatty acids ratios (imparity index), defined from fatty acid compositions, were used for RDO descriptions. The ΔECN42 calculations have showed that 18/41 samples of Nîmes RDO, 9/130 samples of Aix-en-Provence RDO, 36/131 samples of Vallée des Baux de Provence RDO had upper values in comparison with regulation value (0,24). Principal Component Analysis, using 34 parameters, has ensured to differentiate the six RDOs. The Aix-en-Provence and Vallée des Baux de Provence RDOs are not completely differentiated because the two RDOs have two principal varieties in common: Salonenque and Aglandau. The morphograms of fatty acid and triacylglycerol compositions are genuine fingerprints of the six RDOs.

Keywords

• Virgin olive oil
• RDO
• sensory characteristics
• fatty acids
• triglycerides