Volatile organic compounds strongly
contribute to both the positive
and negative sensory attributes of virgin olive oil, and more and
more studies have been published in recent years focusing on several
aspects regarding these molecules. This Review is aimed at giving
an overview on the state of the art about the virgin olive oil volatile
compounds. Particular emphasis was given to the composition of the
volatile fraction, the analytical issues and approaches for analysis,
the sensory characteristics and interaction with phenolic compounds,
and the approaches for supporting the Panel Test in virgin olive oil
classification and in authentication of the botanical and geographic
origin based on volatile compounds. A pair of detailed tables with
a total of approximately 700 volatiles identified or tentatively identified
to date and tables dealing with analytical procedures, sensory characteristics
of volatiles, and specific chemometric approaches for quality assessment
are also provided.