Characterisation of sicilian virgin olive oils: phenolic and volatile compounds as markers

Phenolic and volatile compounds are very important impact substances for the salutistic and sensorial characteristics of virgin olive oils (VOOs). From a qualitative and quantitative point of view, their presence in the final product is strictly related to the olive variety because such substances can be considered the most important markers of the genetic origin of the fruit, responsible for VOO quality definition. This study was focused on the analysis of VOO samples from three Sicilian olive cultivars during two consecutive years and at three different harvest periods. The statistical analysis PCA, built with the data gathered by the analysis of phenolic and volatile compounds of VOOs showed that they were principally discriminated into varieties. The most responsible compounds for this disrcrimination.(P<0.05) were the aldheydes (Z)-3-hexenal and (E)-2-hexenal and the relative esters, and the secoiridoids derivatives. In second place, the samples differentiation was according to the year of production, where the second year was characterized by a greater phenolic compounds concentration, whereas the volatile compounds (Z)-3-hexenyl-acerate and hexyl-acetate, had characterizated the separation of the samples produced during the first year. Keywords: native Sicilian cultivars, VOO characterisation, phenols, volatile compounds.