title: Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils.
abstract: The effects of ripening degree of olives on volatile profile of monovarietal virgin olive oils (VOO) from Tunisian and Sicilian cultivars were investigated. Fruits obtained from Tunisia (Chétoui and Chemlali) and Italy (Nocellara del Belice, Biancolilla and Cerasuola) were picked at three different stages of ripeness and then immediately processed. Moreover, the changes in volatile composition were evaluated in Chétoui variety as a function of the irrigation regime versus the rain-fed control. Using headspace-solid-phase microextraction (HS-SPME) technique coupled to GC-MS and GC-FID, the volatile compounds of the monovarietal virgin olive oils were identified and quantitatively analyzed. The proportions of different classes of volatiles of oils showed significant differences throughout the maturity process. The results suggest that adding to the genetic factor; agronomic conditions affect the volatile formation and therefore the organoleptic properties of VOO.
authors.affiliation: Laboratoire Caractérisation et Qualité, de l'Huile d'Olive, Centre de Biotechnologie de Borj-Cédria, 901-2050 Hammam-Lif, Tunisia.
authors.forename: Olfa
authors.initials: O
authors.lastname: Baccouri
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy. Electronic address: alessandra.bendini@unibo.it.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Bendini
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy.
authors.forename: Lorenzo
authors.initials: L
authors.lastname: Cerretani
authors.affiliation: Laboratoire Caractérisation et Qualité, de l'Huile d'Olive, Centre de Biotechnologie de Borj-Cédria, 901-2050 Hammam-Lif, Tunisia.
authors.forename: Mokhtar
authors.initials: M
authors.lastname: Guerfel
authors.affiliation: Laboratoire Caractérisation et Qualité, de l'Huile d'Olive, Centre de Biotechnologie de Borj-Cédria, 901-2050 Hammam-Lif, Tunisia.
authors.forename: Béchir
authors.initials: B
authors.lastname: Baccouri
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy.
authors.forename: Giovanni
authors.initials: G
authors.lastname: Lercker
authors.affiliation: Laboratoire Caractérisation et Qualité, de l'Huile d'Olive, Centre de Biotechnologie de Borj-Cédria, 901-2050 Hammam-Lif, Tunisia.
authors.forename: Mokhtar
authors.initials: M
authors.lastname: Zarrouk
authors.affiliation: Laboratoire Caractérisation et Qualité, de l'Huile d'Olive, Centre de Biotechnologie de Borj-Cédria, 901-2050 Hammam-Lif, Tunisia.
authors.forename: Douja
authors.initials: D
authors.lastname: Daoud Ben Miled
keywords: Headspace-solid-phase microextraction (HS–SPME); Irrigation; Ripening; Virgin olive oil; Volatile compounds