Maraqi Wattagen Arbequina Koroneiki Coratina free acidity (as g oleic acid per 100g) 1.20±0.10 0.45±0.05 0.76±0.05 0.30±0.05 0.35±0.05 peroxide value (meq O2 kg-1 oil) 2.39±0.10 2.76±0.15 2.45±0.10 2.69±0.15 2.16±0.010 K232 (Abs) 1.428±0.06 2.189±0.08 2.264±0.09 1.968±0.07 1.782±0.07 K270 (Abs) 0.067±0.01 0.097±0.01 0.133±0.01 0.182±0.01 0.117±0.01 Δk 0.000±0.00 0.000±0.00 0.000±0.00 0.000±0.00 0.000±0.00 Sensory analysis Defects Yes Yes Yes Yes Yes Fruity 5.5±0.4 floral, fruity olive mature, melon, almond flavors 5.0±0.3 fruity olive mature almond 6.2±0.4 floral, fruity olive ripe pear, melon, banana flavors 6.0±0.2 aromatic herbs and fruity olive ripe fruity green olive, almond flavors 6.5±0.3 aromatic herbs and fruity olive ripe fruity green olive, almond flavors Bitterness 3.3±0.5 3.5±0.3 4.2±0.5 4.3±0.4 5.4±0.3 Pungency 2.5±0.2 2.2±0.4 3.3±0.3 3.5±0.2 5.0±0.4

Table 1: Quality parameters of some Egyptian virgin olive oils. Values represent the mean ± standard deviation of three independent biological replicates.