Volatile profile of olive oils

摘要

The volatile components of olive oil have been studied from several perspectives: qualitative and quantitative description of the volatile profile; relating specific compounds to sensory perceptions; influence of processing variables such as malaxation time, temperature and mill types; and the biogenesis of volatiles. Of these, current and future research are focussed on a fundamental understanding of the biogenesis of olive volatiles and the effect of processing variables. Most studies have emphasised the C-6 and C-5 volatile compounds and in European oils E-2-hexenal is the major volatile, which preliminary data suggest may not be the case in Australian oils.