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Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

Author

Listed:
  • Milad El Riachy

    (Department of Olive and Olive Oil, Lebanese Agricultural Research Institute (LARI), P.O. Box 287, Zahlé, Tal Amara, Lebanon)

  • Christelle Bou-Mitri

    (Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, P.O. Box 72, Zouk Mikael, Lebanon)

  • Amira Youssef

    (Hasbaya station, Lebanese Agricultural Research Institute (LARI), P.O. Box 1704, Hasbaya, Lebanon)

  • Roland Andary

    (Lebanese Industrial Value Chain Development Project, US-AID, Confidence center, Dimitri Hayeck Street, P.O. Box 55463, Beirut, Horsh Tabet, Sin el Fil, Lebanon)

  • Wadih Skaff

    (Ecole Supérieure d’Ingénieurs d’Agronomie Méditerranéenne, Saint Joseph University, P.O. Box 159, Zahlé, Taanayel, Lebanon)

Abstract

The olive oil quality, nutritional and sensorial characteristics are associated with the chemical composition, which is the result of a complex interaction between several environmental, agronomical and technological factors. The aim of the present study is to investigate the impact of the geographical origin, harvesting time and processing system on the chemical composition and sensorial characteristics of olive oils produced from the Lebanese olive ‘Baladi’. Samples ( n = 108) were collected from North and South Lebanon, at three different harvesting times and from four processing systems. Results showed a strong effect of origin, processing system and harvest time on oil quality, fatty acid composition, total phenols and OSI. The early harvest showed higher total phenols content (220.02 mg GAE/Kg) and higher OSI (9.19 h). Moreover, samples obtained from sinolea and 3-phases recorded the lowest free acidity (0.36% and 0.64%), and the highest OSI (9.87 and 9.84 h). Consumers were not unanimous regarding the studied factors, although samples recording high ranks were mostly from South using sinolea, 3-phases and press systems at early and intermediate harvest. The overall findings suggest that the selection of the harvesting time and of the processing system could have significant influence on the characteristics of the olive oil.

Suggested Citation

  • Milad El Riachy & Christelle Bou-Mitri & Amira Youssef & Roland Andary & Wadih Skaff, 2018. "Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’," Sustainability, MDPI, vol. 10(12), pages 1-21, December.
    • Handle: RePEc:gam:jsusta:v:10:y:2018:i:12:p:4630-:d:188375
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    Citations

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    Cited by:

    1. Alessandra Durazzo, 2019. "The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets," Sustainability, MDPI, vol. 11(10), pages 1-3, May.
    2. Omar H. Dib & Ali Bassal & Hussein Dib & Rita Yaacoub & Nathalie Locquet & Luc Eveleigh & Christophe B. Y. Cordella, 2021. "Impact of Growing Area and Technological Aspects on Lebanese Olive Oil: Characterization by Unsupervised Methods," Journal of Food Research, Canadian Center of Science and Education, vol. 9(2), pages 1-48, December.

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