Evidence map›Paper›PMID 40321585›Full record

ArticleACS omega2025

Chemical and Sensory Characteristics of Olive Oils Extracted from the Tunisian Olive Varieties.

Ameni Ghorbel, Wassim Guidara, Mohamed Rekik, Oya Köseoglu, Berna Yildirim, Cansu Demir, Didar Sevim, Hazem Jabeur, Mehdi El Arbi, Mohamed Bouaziz

Abstract read
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In one paragraph

Article in ACS omega, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Ameni GhorbelLaboratory of Electrochemistry and Environment, National School of Engineers of Sfax (ENIS), University of Sfax, BP 1175, Sfax 3038, Tunisia.
Wassim GuidaraResearch Laboratory "Molecular Basis of Human Diseases", LR19ES13, Sfax Medicine School, University of Sfax, Sfax 3029, Tunisia.
Mohamed RekikLaboratory of Electrochemistry and Environment, National School of Engineers of Sfax (ENIS), University of Sfax, BP 1175, Sfax 3038, Tunisia.
Oya KöseogluFood Technology Department, Ministry of Agriculture and Forestry, Directorship of Olive Research Institute, Üniversite Street, Izmir 35100, Turkey.
Berna YildirimFood Technology Department, Ministry of Agriculture and Forestry, Directorship of Olive Research Institute, Üniversite Street, Izmir 35100, Turkey.
Cansu DemirFood Technology Department, Ministry of Agriculture and Forestry, Directorship of Olive Research Institute, Üniversite Street, Izmir 35100, Turkey.
Didar SevimFood Technology Department, Ministry of Agriculture and Forestry, Directorship of Olive Research Institute, Üniversite Street, Izmir 35100, Turkey.
Hazem JabeurLaboratory of Electrochemistry and Environment, National School of Engineers of Sfax (ENIS), University of Sfax, BP 1175, Sfax 3038, Tunisia.
Mehdi El ArbiInstitue Supérieur de Biotechnologie de Sfax, University of Sfax, Sfax 3000, Tunisia.
Mohamed BouazizLaboratory of Electrochemistry and Environment, National School of Engineers of Sfax (ENIS), University of Sfax, BP 1175, Sfax 3038, Tunisia.ORCID https://orcid.org/0000-0001-9107-7027

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The chemical and sensory characteristics of virgin olive oil (VOO) and extra virgin olive oil (EVOO) are assessed in this study, with an emphasis on the relationships between chemical profiles and sensory attributes such as fruitiness, bitterness, pungency, and defect presence. To evaluate their composition and sensory qualities, 18 samples of each type of oil, primarily Chemlali cultivars from various Tunisian regions, were examined. According to chemical analysis, VOO had a richer pigment profile than EVOO because it had a far higher chlorophyll and carotenoid. As for the fatty acid analysis, VOO had a larger percentage of the oleic acid concentration, while EVOO had more palmitic acid. This difference is probably what affects the oils' oxidative stability and sensory qualities. On the other hand, EVOO samples displayed higher concentrations of volatile and phenolic chemicals, which may improve their antioxidant capacity and sensory qualities. While VOO had discernible defects, sensory examination showed that EVOO had a more pronounced fruity profile and was consistently free of sensory defects. While pungency and bitterness were similar for both oil types, EVOO's lack of flaws complies with consumer preferences and premium olive oil quality requirements. EVOO's distinct nutritional profile, characterized by higher oleuropein and TPC levels (

Identifiers

PMID40321585
PMCPMC12044574

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.