Volatiles from Leaves, Fruits, and Virgin Oil from <i>Olea europaea</i> Cv. Olivastra Seggianese from Italy
Guido Flamini, Pier Luigi Cioni, Ivano Morelli
Journal of Agricultural and Food Chemistry
Abstract
The volatiles produced by leaves and fruits of Olea europaea cv. Olivastra Seggianese have been analyzed in two different phenological stages. Furthermore, the volatiles of the virgin olive oil obtained from ripe fruits has been characterized. The volatiles were sampled by means of two different techniques: hydrodistillation and SPME. Differences were observed between the two different collection times, the different organs, and sampling techniques. The major constituents were often aldehydes, particularly (E)-2-hexenal (9.8-48.0%); however, also many terpenoids have been identified, mainly (E,E)-alpha-farnesene (0.2-27.0%), linalool (0-3.6%), beta-caryophyllene (0-8.1%), and valencene (0-2.5%). This is the first investigation on this cultivar.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
volatiles of virgin olive oil characterized from ripe fruits
“Furthermore, the volatiles of the virgin olive oil obtained from ripe fruits has been characterized.”
volatiles from leaves and fruits of Olea europaea cv. Olivastra Seggianese analyzed in two different phenological stages
“The volatiles produced by leaves and fruits of Olea europaea cv. Olivastra Seggianese have been analyzed in two different phenological stages.”
major constituents were aldehydes, particularly (E)-2-hexenal
“The major constituents were often aldehydes, particularly (E)-2-hexenal (9.8-48.0%).”