Ripening and storage conditions of Chetoui and Arbequina olives: Part I. Effect on olive oils volatiles profile

The distinctive aroma of virgin olive oil is mainly attributed to its volatile profile including components responsible for positive attributes and others for sensory defects resulting from chemical oxidation and exogenous enzymes. For this reason, the evolution of volatile compounds from Chetoui and Arbequina virgin olive oils during olive ripening and storage (at 4 and 25 degrees C during 4 weeks) was investigated. The profile of volatile phenols during olive storage was also studied. Quantitative differences in the volatile compounds during olive storage at 4 and 25 degrees C according to olive cultivar was determined. Concerning the volatile phenols, the Arbequina olives were the most affected by high storage temperature, as the formation of these compounds, especially 4-ethyl and 4-vinyl derivatives of phenol and guaiacol were more noticeable in Arbequina oils extracted from stored fruits at 25 degrees C. (C) 2016 Elsevier Ltd. All rights reserved.