Abstract
EVOO from two minor Tunisian cultivars Chladmi and Oueslati have been evaluated. Volatile composition of monovarietal olive oil was determined using HS-SPME-GC-EIMS. Chladmi and Oueslati have very interesting olive oil quality and aroma. We can use these cultivars to improve Chemlali oil quality by blending oils or by crossings between varieties.
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Manai-Djebali, H., Oueslati, I., M’zah, Z., Ben Temime, S., Zarrouk, M., Flamini, G. (2018). Tunisian Extra Virgin Olive Oil: Richness in Antioxidants and Aroma Compounds. In: Kallel, A., Ksibi, M., Ben Dhia, H., Khélifi, N. (eds) Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions. EMCEI 2017. Advances in Science, Technology & Innovation. Springer, Cham. https://doi.org/10.1007/978-3-319-70548-4_344
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DOI: https://doi.org/10.1007/978-3-319-70548-4_344
Publisher Name: Springer, Cham
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