Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory Characteristics

In recent years, the demand for olive oils from Douro region (Portugal) has increased in line with wine. Thus, it is essential to characterise these evaluate them. Therefore, this work describes sensory and volatile profiles of produced region. These were mainly identified as ripe fruity. Among olfactory gustatory sensations, attributes dried fruits, tomato, apple, tomato leaves, banana, lavender stood out. Regarding compounds, following detected all samples: (E)-2-hexenal, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol acetate, 1-hexanol, 2-methyl-4-pentanal. Moreover, was impossible separate by sub-regions. conclusion, studying fraction their relationship are guarantee genuineness identity a view future appreciation.