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

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.

Application of stable isotope ratio analysis to the characterization of the geographical origin of olive oils.

To gain information about the geographical origin of oil samples, measurements of delta(13)C and delta(18)O of the whole oil and some of its fractions have been performed on samples coming from fruits of Olea europaea L. produced in Greece, Morocco, Spain, Italy, Tunisia, and Turkey. The results obtained by applying statistical procedures have given pieces of evidence that oil samples have shown the trend to cluster according to the different climatic areas of growing environment of fruits. Some confusion has been observed for samples coming from neighboring countries having similar climates.

Characterization of Seven New Hydrocarbon Compounds Present in the Aroma of Virgin Olive Oils.

Seven isomeric hydrocarbons were detected in the volatile fraction of three samples of virgin olive oil. Chemical ionization mass spectrometry was used to assign the molecular formulas. Their structures were confirmed by comparison of retention time and mass spectral data with those of a synthetic sample obtained by pentene radical coupling. A final characterization of each chromatographic peak was done by means of a chiral capillary column to distinguish the optically active compounds from the isomers without chiral centers. For the quantitation the recovery factor in the oily matrix during the extraction of the volatile fraction was obtained using a related chemical, the commercially available beta-citronellene. On the basis of the previous literature and the present experiments a tentative rationalization of the involved biochemical pathway is proposed.