TITLE:
Contribution to the Physicochemical and Organoleptic Study of Two Olive Oils of Traditional and Industrial Extraction of the Wilaya of Tlemcen
AUTHORS:
Sarra Selka, Amal Khayra Tchouar, Sidi Mohamed Amrani
KEYWORDS:
Olive Oil, Craft, Industrial, Physicochemical Analysis, Sensory Analysis
JOURNAL NAME:
Journal of Agricultural Chemistry and Environment,
Vol.8 No.2,
May
30,
2019
ABSTRACT: Virgin
olive oil is obtained from the fruit of the olive tree, and only using physical
processes, without resorting to refining steps, the absence of the latter
allows the olive oil to retain all its antioxidants. This work is a
contribution to the characterization of the properties of olive oil in the
region of Tlemcen. They relate more particularly to the comparison of the
physicochemical properties of two oils, one from traditional extraction and the
other from industrial extraction. To do this, the first objective of studies of the two chains of transformation
(traditional and industrial) was made followed by a physicochemical and
organoleptic comparison of these two oils of olives, to conclude on the
advantages and disadvantages of each of the two processes.