Effect of the Ripening Stage on the Volatile Composition of Chétoui Virgin Olive Oil

Virgin olive oils (VOOs) were extracted from Chetoui variety at early and advanced ripening stages. The volatile compounds were analyzed using HS-SPME coupled to GC-MS. The lipoxygenase products were the main identified compounds. Aldehydes formed most of the C6 fraction. The percentages of alcohols and esters differed with ripening index suggesting a strict dependence on the enzymatic store.