Abstract
By characterizing the volatile compounds of the olive cultivar “Simona” from southern Italy (Apulia region), we identified a way to analyze characteristics possibly linked to this olive’s well-known resistance to fly oviposition. The pool of volatile compounds in the unripe and ripe fruits was identified, and the relative amounts of these compounds tended to vary with ripening, as defined by the ratio between sesquiterpenes and hydrocarbons. In agreement with the concept that the collective pool of volatile substances can enhance olfactory pleasure/repulsion more than would the effects of a single compound, the pool of volatile compounds identified in this paper may be among the possible characteristic mixtures with repellent action against Bactrocera oleae. The conclusions are based on the demonstrated differences between the analytical results for volatile compounds obtained from whole fruits and those from the olive oil headspace.
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