title: 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.
abstract: 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 microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID) and the deduced aroma properties of VOO from a core set of olive cultivars (Core-36) which possesses most of the genetic diversity found in the World Olive Germplasm Collection (IFAPA Alameda del Obispo) located in Cordoba, Spain. The VOO volatile fractions of Core-36 cultivars display a high level of variability. It is mostly made of compounds produced from polyunsaturated fatty acids through the lipoxygenase pathway, which confirms to be a general characteristic of the olive species (Olea europaeaL.). The main group of volatile compounds in the oils was six straight-chain carbon compounds derived from linolenic acid, some of them being the main contributors to the aroma of the olive oils according to their odor activity values (OAV). The high level of variability found for the volatile fraction of the oils from Core-36 and, therefore, for the aroma odor notes, suggest that this core set may be a very useful tool for the choice of optimal parents in olive breeding programs in order to raise new cultivars with improved VOO aroma.
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Campus University Pablo de Olavide, Ctra. Utrera km 1, Building 46, 41013-Seville, Spain. lourdesgarcia@ig.csic.es.
authors.forename: Lourdes
authors.initials: L
authors.lastname: García-Vico
authors.affiliation: IFAPA, Centro Alameda del Obispo, Menendez Pidal s/n, 14004-Cordoba, Spain. angjelina.belaj@juntadeandalucia.es.
authors.forename: Angjelina
authors.initials: A
authors.lastname: Belaj
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Campus University Pablo de Olavide, Ctra. Utrera km 1, Building 46, 41013-Seville, Spain. araceli.sanchez.ortiz@juntadeandalucia.es.
authors.forename: Araceli
authors.initials: A
authors.lastname: Sánchez-Ortiz
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Campus University Pablo de Olavide, Ctra. Utrera km 1, Building 46, 41013-Seville, Spain. mrivas@cica.es.
authors.forename: José M
authors.initials: JM
authors.lastname: Martínez-Rivas
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Campus University Pablo de Olavide, Ctra. Utrera km 1, Building 46, 41013-Seville, Spain. agracia@cica.es.
authors.forename: Ana G
authors.initials: AG
authors.lastname: Pérez
authors.affiliation: Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Campus University Pablo de Olavide, Ctra. Utrera km 1, Building 46, 41013-Seville, Spain. carlos.sanz@ig.csic.es.
authors.forename: Carlos
authors.initials: C
authors.lastname: Sanz
mesh_terms: D005231:Fatty Acids, Unsaturated / Q000302:isolation & purification*; D005410:Flame Ionization; D008401:Gas Chromatography-Mass Spectrometry; D014644:Genetic Variation; D009812:Odorants / Q000032:analysis*; D031658:Olea / Q000737:chemistry* / Q000235:genetics; D000069463:Olive Oil / Q000737:chemistry*; D000069600:Plant Breeding; D052617:Solid Phase Microextraction / Q000379:methods; D013030:Spain; D055549:Volatile Organic Compounds / Q000302:isolation & purification*; D017962:alpha-Linolenic Acid / Q000302:isolation & purification*
chemical_list: D005231:Fatty Acids, Unsaturated; D000069463:Olive Oil; D055549:Volatile Organic Compounds; D017962:alpha-Linolenic Acid
keywords: Olea europaea L.; core collection; quality; virgin olive oil; volatile compounds