Abstract
Six extra virgin olive oils (EVOOs) available on Croatian market and twelve home-made Croatian extra virgin olive oils were characterized in this paper. Eleven home-made extra virgin olive oils were obtained from the cultivar Oblica and only one was from the domestic cultivar Buharica. All home-made samples were produced on the island Brač in Dalmatia and were collected directly from the producers. The main goal of the study was to recognize the aroma markers of bioactive food components present in Croatian extra virgin olive oils. After statistical analysis, which was performed with the Kendall test of independence, only eighteen volatile compounds were chosen to describe the statistical relationship of selected components and their volatile markers. For instance, 3-hexenyl acetate, 2,4-hexadienal, trans-2-hexenal, α-copaene were identified as volatile markers of fatty acids. Nonanol, 1-octanol, 2-octenal, heptanoic acid, and hexanoic acid were identified as volatile markers of some phenolic acids. (E)-β-ocimene, nonanal, and 6-methyl-5-hepten-2-one were recognized as phytosterol volatile markers.
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