Tunisian 'Chemlali' oil variety registered designation of origins predicted by pomological characters, fatty acids composition and organoleptic analysis

摘要

Purpose - The purpose of this paper is to build a class model to confirm the authenticity of oliv from Bi'r al Malluli, Tunisian region, in order to obtain the Designation of Origin (DO). Design/methodology/approach - In total, ten orchards of Chemlali olive oil variety were chose in Sfax region, characterized by the same applied cultural techniques. Pomological characters of olivf fatty acids composition and organoleptic analysis of olive oil were conducted. Findings - Results showed that the pomological characters were specific of the Chemlali variety: t olive weight ranged from 0.9 to 1.10 g in all studied orchards and the water content (WC) ranged fro 41.45 to 57.68 per cent. All analysed oils showed good fatty acids balance. Chemlali olive oil contai: high amounts of oleic acid and a smaller amount of linoleic acid. The oleic acid content ranged fro 57.96 to 63.52 per cent according to the orchards. All oils having oleic acid higher than 55 per cent a categorized as extra virgin olive oil based on International Olive Oil Council (IOOC) Norma. Based i the organoleptic analysis, all the analysed oils were classified as an extra virgin olive oil. The princip component analysis applied separately on olive characters and fatty acids contents do not indicate ai group's structure. Originality/value - An objective approach based on pomologic, sensory and acidic composite analyses would be used to delimitate Protected Designation of Origin (PDOs) in olive oil from the B al Malluli area and better protect their markets.