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

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 (<i>p</i> < 0.05), increased Δ-7-stigmastenol (<i>p</i> < 0.001), and exclusive campestanol, enhances its antioxidant potential and cholesterol-regulating properties. These findings underline the influence of chemical composition on sensory perception in olive oils and highlight cultivar and regional differences. Both oils provide antioxidant and cholesterol-regulating benefits, but their unique chemical and sensory properties determine their suitability for different culinary and medical uses. The correlation between sensory attributes and chemical markers offers information on how to maximize quality of olive oil for desired flavor profiles and nutritional benefits.