Influence of Olive Ripeness on the Concentration of Green Aroma Compounds in Virgin Olive Oil

Abstract

Changes have been demonstrated in the concentration of those volatile compounds responsible for green sensory notes in virgin olive oils obtained from four different varieties at three stages of ripeness. The information corresponding to each volatile compound for each stage of ripeness, after fuzzy filtering of the quantitative data, has been established and the relationship between volatile compounds and green sensory attributes has also been demonstrated by means of principal components analysis, correlation and stepwise linear regression analysis.