Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some italian cultivars.

Journal of agricultural and food chemistry

PubMedID: 10552376

Angerosa F, Basti C, Vito R. Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some italian cultivars. J Agric Food Chem. 1999;47(3):836-9.
Fruits from seven different varieties of Olea europaea L., grown in the same environmental conditions, were harvested in two succeeding years at the same ripening degree and immediately processed. The oils obtained were submitted to gas chromatographic determination of the volatile compounds extracted by dynamic headspace technique. The results demonstrated that the accumulation of the different metabolites in the oils obtained from the various cultivars were strictly connected with the varietal parameter because of the enzyme differences genetically determined. This feature made possible the differentiation of the examined cultivars on the basis of the percent of each metabolite from the enzymatic transformation of 13-hydroperoxides of linolenic acid. Oils from Picual and Koroneiki varieties cultivated in Spain and Greece, respectively, showed contents of volatiles very similar to those detected in the oils of the same varieties cultivated in Italy, proving that they were not significantly influenced by the environmental conditions.