62 Citations (Scopus)

Abstract

The volatile profile of virgin olive oils was established using SPME and gas chromatography(-mass spectrometry). The major volatile in approximately 50% of the oils was E-hex-2-enal in contrast with European oils. The minor contribution of C5 compounds to the volatile profiles also contrasted with data on European oils. Hierarchical Cluster Analysis (HCA) implicates variety as the single-most important factor in determining volatile profile whilst malaxation time and temperature exerted a minor secondary effect on the volatile profile.
Original languageEnglish
Pages (from-to)341-349
Number of pages9
JournalFood Chemistry
Volume84
Issue number3
DOIs
Publication statusPublished - 2004

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