Comparative Study of the Physicochemical and Organoleptic Characteristics of Several Olive Oil Varieties from the Kabylie Region: Tizi Ouzou, Bejaïa, and Bouira

Abstract

The purpose of this study is to conduct a comparative analysis of the physicochemical and organoleptic parameters of the quality of five samples of olive oil from the dominant cultivar (Chemlal) in the national olive grove in different regions of Kabylie, specifically Tizi Ouzou (Ouacif, Ouadhia, and Michlet), Bejaia (Akbou), and Bouira (Ait Laziz). In this study, we determined the quality indices of olive oil, including acidity, peroxide value, chlorophyll content, carotenoids, refractive index, pH, water content, and performed sensory analysis.

The results indicate that all five samples meet the standards established by the International Olive Council (2019), with variations in the results observed, such as acidity ranging from 1.9 to 3.1, acidity levels between 0.95 and 1.86%, peroxide value ranging from 8.15 to 14.2 meq O2/kg, chlorophyll content between 0.65 and 1.63 ppm, carotenoid content ranging from 0.25 to 1.47 ppm, refractive index between 1.468 and 1.469 (nd20), pH levels between 5.35 and 6.36, and water content between 0.01 and 0.005%. These results categorize all five samples as extra virgin olive oil.

In terms of sensory analysis, the olive oil from the Ouacif region is ranked as the best and most appreciated among the samples, with its fruity taste, good flavor, and pleasant aroma.