Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose

Oils from cv. Arbequina were industrially extracted together with olive leaves of or Santulhana (1%, w/w), and their olfactory volatile profiles compared to those without addition (control). The incorporation resulted in green fruity oils fresh herbs cabbage notes, while control showed a ripe sensation banana, apple, dry hay grass notes. In all oils, total contents varied 57.5 65.5 mg/kg (internal standard equivalents), being aldehydes followed by esters, hydrocarbons, alcohols the most abundant classes. No differences number volatiles observed. significantly reduced content esters (minus 37–56% 10–13%, respectively). Contrary, did not influence promoted significant increase (plus 49 10%, Thus, leaf-cultivar dependency was observed, tentatively attributed enzymatic related lipoxygenase pathway. Olfactory allowed successful unsupervised differentiation three types studied oils. Finally, lab-made electronic nose applied allow nondestructive discrimination (100% 99 ± 5% correct classifications for leave-one-out repeated K-fold cross-validation variants), practical tool ensuring label correctness if future commercialization is envisaged. Moreover, this finding also strengthened that possessed quite different patterns, which depended on cultivar leaves.