Relationship between volatile compounds of olive oil and sensory attributes

This study was carried out to study some quality indices (acid value, peroxide value and UV absorption K232nm, K270nm and ΔK) of virgin olive oil of three varieties (Coratina, Koronakii and Picual) at two stages of ripening. Also, organoleptic tests, phenolic content, α- tocopherol and oxidative stability measured by Rancimat method at 100°C were determined. Fatty acid composition and volatile compounds of virgin olive oil samples were analyzed by gas chromatography (GC) and gas chromatography mass spectrum (GC-MS) systems. Twenty-five compounds were isolated and characterized by GC-MS. The presences of some of these compounds in virgin olive oil were not previously reported. All results indicated that there were a wide variation in the chemical and aroma characteristics of the selected virgin olive oils.