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Volatiles from leaves, fruits, and virgin oil from Olea europaea cv. Olivastra Seggianese from Italy
- Flamini, G., Cioni, P.L., Morelli, I.
- Journal of agricultural and food chemistry 2003 v.51 no.5 pp. 1382-1386
- Olea europaea, volatile compounds, leaves, olive oil, olives, aldehydes, terpenoids, cultivars, chemical constituents of plants, Italy
- 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.