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 K 232 nm, K 270 nm and ∆K) 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. Twentyfive 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.