Cultivar influence on the volatile components of olive oil formed in the lipoxygenase pathway

Volatile compounds are responsible for the valued aroma of extra virgin olive oil (EVOO). Among them, it is worth emphasizing the relevance of C6 and C5 volatiles formed in the lipoxygenase pathway. These compounds are direct indicators of positive attributes such as fruity, sweet, green or ripeness. Here, we have analyzed the volatile profile of 193 EVOOs obtained in two consecutive seasons to evaluate the cultivar influence and the interannual variability. We were particularly targeted at C6 and C5 volatiles to discriminate between two clusters of cultivars (Cluster 1: 'Arbequina', 'Coratina' and 'Frantoio'; Cluster 2: 'Cornicabra', 'Hojiblanca', 'Picual' and 'Picuda'). Thus, trans-2-hex-enal and trans-2-hexen-1-ol were specially enriched in EVOOs from Cluster 1, while C5 volatiles, 1-penten-3-ol and 1-penten-3-one, and cis-3-hexen-1-ol were more concentrated in Cluster 2 EVOOs. The cultivar influence on one of the main pathways contributing to the EVOO aroma is proved.

Automated summary

Volatile compounds play a crucial role in the aroma of extra virgin olive oil, and the analysis of different cultivars can help distinguish between two main clusters based on their volatile profile.