ArticleJournal of the science of food and agriculture2022
Identifying volatile and non-volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils.
Article in Journal of the science of food and agriculture, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Natural Antioxidant Enrichment of Olive Pâté: Effects of Microencapsulated Bergamot By-Product Extract Levels on Quality and Storage Stability.Foods (Basel, Switzerland) · 2026Article
- Omphacinon (unripe olive oil) as a traditional Mediterranean medicinal carrier: an ethnopharmacological appraisal.Frontiers in pharmacology · 2026Review
- Comparative Profiling of Volatile Compounds and Fatty Acids in Pomegranate Seed Oil: Soxhlet vs. COFoods (Basel, Switzerland) · 2025Article
- Comparative analyses of active and flavor components and anti-inflammatory capacities of olive oil varieties.Current research in food science · 2025Article
- Development of a rapid and fruit-saving method for fatty acid composition analysis in olive: a comparative study on 27 cultivars.Frontiers in plant science · 2024Article
- Maturity Grading and Identification ofFoods (Basel, Switzerland) · 2022Article
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThere is increasing consumer demand for olive oil to be traceable. However, genotype, environmental factors, and stage of maturity, all affect the flavor and composition of both the olives and olive oil. Few studies have included all three variables. Key metabolites include lipids, phenolics, and a wide range of volatile organic compounds (VOCs), which provide the olives and oil with their characteristic flavor. Here we aim to identify markers that are able to discriminate between cultivars, that can identify growth location, and can discriminate stages of fruit maturity. 'Nocellara messinese' and 'Carolea' olive fruits were grown at three locations differing in altitude in Calabria, Italy, and harvested at three stages of maturity. Oil was analyzed from the two most mature stages.
resultsNine and 20 characters discriminated all fruit and oil samples respectively, and relative abundance of two fatty acids distinguished all oils. Whole VOC profiles discriminated among the least mature olives, and oil VOC profiles discriminated location and cultivar at both stages. Three VOCs putatively identified as hexanal, methyl acetate, and 3-hexen-1-ol differentiated all samples of oils from the most mature fruit stage.
conclusionThe results confirm that interactions of location, cultivar and fruit maturity stage are critical for the overall pattern of aroma compounds, and identify potential markers of commercial relevance. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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