Characterization of Iranian Olive Oils based on Biophenolic Minor Polar Compounds and their Contribution to Organoleptic Properties

The presence of several minor compounds, such as biophenols, are associated with the quality, health benefits and sensory characteristics olive oil. objectives this study were to compare profile individual phenolic compounds major brands oils produced in Iran correlate polar biophenolic sensorial properties finally discriminate samples. In order define similarities differences between Iranian virgin oils, profiles their have been investigated using HPLC, analysis variances principal component (PCA). Samples oil notably varied terms total content (TPC). Hydroxytyrosol, tyrosol, oleuropein, luteolin, apigenin, ligstroside aglycone (aldehyde hydroxylic form) detected all samples, whereas caffeic acid was not found any brands. Based on differentiating made by PCA, samples categorized into two distinct groups (TPC<300 TPC>300 mg tyrosol/kg oil). main components resulted a model that describes 86% variance discriminating them from examined oils. This can be considered for assessing quality commercial needs related preferences