Olive Oil Aroma Evaluation By Gas Chromatographic Method: A Critical Review

Abstract

The virgin olive oil aroma evaluation has been applied as a quality and authentication control technique. Many analytical procedures have been used to identify and quantify the volatile components that characterize olive oil flavor. Among of them, gas chromatography is the main technique applied for this purpose. This study carries out an extensive and complete review of all the works published, since 30 years ago to the present, that have used gas chromatography technology for olive oil aroma analysis. Special attention has been devoted to the olive oil volatile compounds extraction and concentration techniques and separation and identification methods applied.

Keywords:

• gas chromatography (GC)
• olive oil
• volatile compounds
• aroma