Chemical Composition and Sensory Analysis of Olive Oil Produced In the North-West of Saudi Arabia

International Journal of Agriculture & Environmental Science

© 2022 by SSRG - IJAES Journal

Volume 9 Issue 5

Year of Publication : 2022

Authors : Ibrahim Naser

10.14445/23942568/IJAES-V9I5P101

How to Cite?

Ibrahim Naser, "Chemical Composition and Sensory Analysis of Olive Oil Produced In the North-West of Saudi Arabia," SSRG International Journal of Agriculture & Environmental Science, vol. 9,  no. 5, pp. 1-13, 2022. Crossref, https://doi.org/10.14445/23942568/IJAES-V9I5P101

Abstract:

Chemical composition and sensory analysis of olive oil samples extracted from different olive cultivars grown in the North-West of Saudi Arabia was conducted to evaluate the quality of olive oil. Organoleptic analysis of the olive oil samples shows Jordan variety with high fruity, low bitter, and light pungent flavor, tasting like sweet oil; Picual with strong fruitiness, light pungent flavor, and oil with typical organoleptic character. Coratina was with high level of fruitiness, high bitter, pungent and astringent flavor with very high oxidation stability. Olive oil production results proved the capability of the company to produce extra virgin olive oil with chemical composition and organoleptic characters matching the IOC standards from most of the varieties, and in particular, Jordan, Picual, and Coratina, as we observed high content of oleic acid and medium to low content of linoleic and Palmitic fatty acids; the linolenic fatty acid was below 1% on all varieties.

Keywords:

Chemical Composition, %Oil Acidity, Peroxide Value, Rancidity, Sensory Analysis.

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