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Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.

Molecules (Basel, Switzerland) - 14 Jan 2017

García-Vico Lourdes, Belaj Angjelina, Sánchez-Ortiz Araceli, Martínez-Rivas José M, Pérez Ana G, Sanz Carlos

Abstract excerpt

Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount importance in olive breeding programs. We have assessed the volatile fraction by headspace-solid-phase...

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Identifiers

PMID: 28098834
DOI: 10.3390/molecules22010141
PMCID: PMC6155863

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Source receipt: pubmed, retrieved 7 Sept 2026.

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