TWO-DIMENSIONAL GAS CHROMATOGRAPHY AS A POWERFUL TOOL FOR DISCRIMINATING VOCS IN MONOVARIETAL AND COMMERCIAL EXTRA VIRGIN OLIVE OIL

摘要

The unique and special flavour of Extra Virgin Olive Oil (EVOO) can be attributed to VOCs such as the C_6 and C_5 aldehydes, which are responsible for green aromatic notes, but also terpenes and sesquiterpenes, which tend to generate greater aromatic complexity in quality oils. The identification of the compounds responsible for flavour or off-flavour attributes is considered one of the keys for EVOOs quality control and a good indicator of olive oil quality changes.