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La caracterisation des composes volatils et l’effet de l’origine geographique sur le profil aromatique des olives vertes de la region Taza-Taounate-Al Hoceima (Taounate, Taza et Guercif) ont ete etudies. L’extraction des aromes a ete realisee par distillation-extraction simultanee et les extraits ont ete analyses par GC-FID-O et GC-MS. Les principaux composes identifies sont les aldehydes, les terpenes, les esters, les acides, les composes phenoliques et les cetones. Les aldehydes sont les composes volatils les plus importants et la proportion varie selon la region (48-63%). Le compose volatil majeur est le (E,E)-2,4-decadienal suivi de (Z)-3-hexenal-hexanal. Les terpenes representent 17 a 31% des composes volatils et contribuent a l’arome global des d’olives. Les olives de Taza peuvent etre caracterisees par de faibles teneurs en gaiacol et par des teneurs elevees en alcool, aldehydes, esters et certains terpenes (α-pinene, α-ocimene et γ-terpineol). Les olives de la region de Guercif sont plutot caracterisees par des terpenes (β-myrcene, limonene, 2-methyl-2-bornene, β- linalool, α- et β-terpineol, β-caryophyllene et α-farnesene) et par des teneurs elevees en methional. Les echantillons de Taounate sont moins riches en composes volatils. Le profil des aromes pourrait etre exploite pour l’identification de l’origine geographique des olives marocaines et comme marqueur de tracabilite. © 2015 International Formulae Group. All rights reserved. Mots cles: Olives, aromes, origine geographique, GC-MS, GC-FID-O English Abstract The characterization of volatile compounds and effect of geographical origin on the aroma profile of green olives of the Taza-Al Hoceima-Taounate region (Taounate, Taza and Guercif) have been studied. Extraction of the flavors was carried out by simultaneous distillation-extraction and the extracts were analyzed by GC-FID-O and GC-MS. The main compounds identified are aldehydes, terpenes, esters, acids, phenolic compounds and ketones. Aldehydes are the most important volatile compounds and the proportion varies according to the region (48-63%). The major volatile compound is (E, E)-2,4-decadienal followed by (Z)-3- hexenal-hexanal. Terpenes represent 17 to 31% of volatile compounds and contribute to the overall flavor of olive fruits. Samples from Taza may be characterized by low levels of guaiacol and high levels of alcohol, aldehydes, esters and some terpenes ((α-pinene, α-ocimene et γ-terpineol). Olives from the Guercif region are rather characterized by terpenes (β-myrcene, limonene, 2-methyl-2-bornene, β-linalool, α- and β-terpineol, β-caryophyllene and α-farnesene) and by high levels of methional. Olive fruits from Taounate are less rich in volatile compounds. The profile of aromas can be exploited to identify the geographical origin of Moroccan olives and as marker of traceability. © 2015 International Formulae Group. All rights reserved. Keywords: Olive fruits, flavors, geographical origin, GC-MS, GC-FID-O

Identification par GC-MS et GC-FID-O des composés volatils des olives vertes de la variété « Picholine marocaine » : effet de l’origine géographique