Comparative analysis of Volatile Compounds (potential aromatic ability) in the fruit of 15 olive Italian cultivars

Cosimo Taiti, Mirvat Redwan, Elettra Marone, Giulia Atzori, Elisa Azzarello, Stefano Mancuso


Virgin olive oils (VOOs) are characterized by peculiar flavors appreciated by the consumers all over the world. Their organoleptic characteristics depend on the aromatic properties of the fruits of the different cultivars, which will originate the final products. VOCs spectra of fifteen certified Italian olive cultivars of the University of Florence Germplasm collection, chosen as their different geographical origin, diffusion, and product purpose, were acquired using a Proton Transfer Reaction Time-of-Flight Mass Spectrometer (PTR-ToF-MS). The VOCs analyses highlighted a great variability among the fifteen cultivars, mostly due to compounds (C6 and C5) deriving from polyunsaturated fatty acids through the LOX pathway. The early identification in the olive fruit of these compounds which are considered among the major contributors to the positive VOOs attributes, would be useful to produce high quality olive oils, and get useful information to individuate the best parents for the genetic improvement. 


olive fruits; PTR-ToF-MS; Volatile Organic Compounds (VOCs)

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