Influence of extraction system and production area on the physicochemical and sensory attributes of virgin olive oils-case of North Lebanese districts

Abstract

This paper studies the effect of the extraction system and the production area on the physicochemical and sensory attributes of olive oil (n=25) from five different North Lebanese districts. Analysis of the extraction systems (pressure and three-phase) influence on the parameters determined presented statistical significant differences for acidity, peroxide index, K270, refractive index and oxidative stability. Many of the analytical parameters varied among the production area. Fatty acid composition, total carotenoids and sensory attributes revealed statistical significant differences among different production areas. Total phenolic content was not influenced by neither the extraction systems or by the production area. Oxidative stability showed positive correlation with the following parameters (phenols, oleic to linoleic ratio and monounsaturated fatty acids to polyunsaturated fatty acids ratio) and no correlation with other parameters (polyunsaturated fatty acids, K270, peroxide value and acidity). General overall liking was observed in the olive oils extracted by automated means. The results appear to confirm that the olive oil samples from mills located in the North of Lebanon are generally of higher quality.