Impact of Olive Harvesting Date on Virgin Olive Oil Volatile Composition in Four Spanish Varieties

The unique sensory characteristics of extra virgin olive oil (EVOO) depends upon its volatile composition. This work investigates the impact of olive fruit harvesting time and growing location on the volatile composition of the obtained EVOO, on four typical Spanish olive varieties (Cornicabra, Picual, Castellana, Manzanilla Cacerena). Several growing locations within the Madrid region (Spain) were studied to assess the natural variability attributed to the environmental factors. Aroma compounds were analysed by Solid-Phase Microextraction coupled with Gas-Chromatography and Mass Spectrometry (HS-SPME-GC/MS), and sensory analysis. A considerable different behaviour was observed depending on the olive variety and ripening stage. Statistically significant differences were obtained for volatile compounds that biosynthesised from the lipoxygenase pathway and other fatty acid metabolism routes, which resulted in significant differences in their aroma profiles. Practical application: These results have practical applicability for the olive oil industry and regulatory bodies. For example, for Protected Designation of Origin (PDO) EVOOs the aroma profile needs to be consistent over different production lots. The outcome of this research is of interest to the olive oil industry to get a better insight into the expected variability and interaction among cultivars, small pedoclimatic differences within the same broader area, and the harvesting date on the sensory and volatile profile of the resulting EVOO. This article is protected by copyright. All rights reserved