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<p>In this study, we explored the use of novel flavoring agents, including dried fruits (apricot [AP], carob [CR], date [DT], fig [FG], prune [PR], black grape [RN], and yellow grape [RJ]) and seeds (Nigella [NG] and linseed [LN]) at concentrations of 5% (C1) and 15% (C2), to evaluate their impact on the quality and organoleptic properties of flavored olive oil (FOO) extracted from the Chétoui variety. Key quality parameters, including sensory attributes, oxidative stability, phenolic content, and volatile compounds, were evaluated. Flavoring decreased peroxide values but increased chlorophyll and carotenoid content. The addition of flavorings notably enhanced the stability of FOO, particularly AP and DT. This improvement is attributed to the higher phenolic content, with DT-C2 exhibiting the highest value of 859.377&#xa0;mg/kg. This stability is further supported by an increased resistance to fatty acid oxidation, likely due to elevated levels of monounsaturated fatty acids, as evidenced by the rise in oleic acid from 63.10% in the control to 68.34% in AP-C2. The flavoring process introduced volatile organic compounds, such as aldehydes, terpenes, phenols, and ketones, to extra virgin olive oil, significantly enhancing sensory attributes, especially at a 15% concentration.</p>

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Innovative approaches to flavoring Chétoui olive oil: impact on quality, oxidative stability, chemical composition, and sensory properties using dried fruits and seeds

  • 期刊论文

  • 发表日期：

    2026年2月17日

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  • Mariem Habibi,
  • Najla Trabelsi,
  • Alessandro Genovese,
  • Andrea Balivo,
  • Wael Taamalli,
  • Marwa Abdallah,
  • Rayen Ben Aoun,
  • Leila Abaza

摘要

In this study, we explored the use of novel flavoring agents, including dried fruits (apricot [AP], carob [CR], date [DT], fig [FG], prune [PR], black grape [RN], and yellow grape [RJ]) and seeds (Nigella [NG] and linseed [LN]) at concentrations of 5% (C1) and 15% (C2), to evaluate their impact on the quality and organoleptic properties of flavored olive oil (FOO) extracted from the Chétoui variety. Key quality parameters, including sensory attributes, oxidative stability, phenolic content, and volatile compounds, were evaluated. Flavoring decreased peroxide values but increased chlorophyll and carotenoid content. The addition of flavorings notably enhanced the stability of FOO, particularly AP and DT. This improvement is attributed to the higher phenolic content, with DT-C2 exhibiting the highest value of 859.377 mg/kg. This stability is further supported by an increased resistance to fatty acid oxidation, likely due to elevated levels of monounsaturated fatty acids, as evidenced by the rise in oleic acid from 63.10% in the control to 68.34% in AP-C2. The flavoring process introduced volatile organic compounds, such as aldehydes, terpenes, phenols, and ketones, to extra virgin olive oil, significantly enhancing sensory attributes, especially at a 15% concentration.