Abstract
Virgin olive oil is a unique oil that can be consumed directly without any refining process. This particularity is due to the exceptional quality and flavour formed by the presence of more than 100 volatile compounds. Nine new hybrids obtained by controlled crossing of the Chemlali and seven ancient Mediterranean varieties cultivated in the same orchard under identical agronomic and pedoclimatic conditions were characterised by their main volatile compounds quantified by dynamic headspace-gas chromatography-MS. More than 40 volatile compounds from the main chemical groups, aldehydes, alcohols, ketones and esters, were identified by GC-MS and confirmed by their Linear Retention Index (LRI). Compounds produced from the lipoxygenase pathway were studied to determine the genetic potential and the influence on each crossing. Finally, Ward's method test and Pearson PCA analysis were used to check the ability of the volatiles to cluster the varietal virgin olive oils according to their genetics origin.
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