Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco

Abstract

The purpose of this study is the evaluation of flavor profiles of monovarietal virgin olive oils (VOO) produced in the Oriental region of Morocco via the characterization of volatile compounds, using SPME-GC/MS technique, and the determination of total phenolic content (colorimetric method). The study concerns oils of three European olive cultivars (Arbosana, Arbequina and Koroneiki) which were recently introduced in Morocco under irrigated high-density plantation system. GC/MS aroma profiles of analyzed VOOs showed the presence of 35 volatile compounds. The major compounds in such oils are C6 compounds produced from linoleic and linolenic acids via lipoxygenase pathway such as trans-2-hexenal, cis-2-hexenal, cis-3-hexen-1-ol, trans-3-hexen-1-ol, trans-3-hexen-1-ol acetate, hexanal and 1-hexanol in different proportions depending on the cultivar (p < 0.05). In addition, statistical analyses indicate that the analyzed VOOs have different aroma profiles. Arbequina oil has a high proportion of compounds with sensory notes “green” and “sweet” giving it a fruity sensation compared to Arbosana and Koroneiki. In parallel, Arbosana and Koroneiki oils are rich in phenolic compounds and provide relatively bitter and pungent tastes to these oils.

Keywords

• virgin olive oil
• volatile compounds
• phenols
• solid phase micro extraction