Volatile compounds from Chetoui olive oil and variations induced by growing area

Fruits from the same variety of Olea europaea L., grown under different environmental conditions in the north of Tunisia, were harvested at the same ripening degree and immediately processed. The volatile profile of virgin olive oils was established using solid phase, micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Compounds belonging mainly to the following chemical classes characterised the volatile profiles: esters, aldehydes, ketons, aliphatic alcohols and hydrocarbons. Significant differences in the proportions of volatile constituents from oils of different geographical origins were detected and the major volatile in approximately 50% of the oil samples was the aldehyde (E)-2-hexenal. The results suggest that, beside the genetic factor, environmental conditions influence the volatile formation. (c) 2005 Elsevier Ltd. All rights reserved.