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Virgin olive oil has a delicate and unique flavour that distinguishes it from other edible vegetable oils. The volatile profiles of Tunisian virgin olive oils were established by solid phase micro-extraction (SPME) and gas chromatography (GC), using flame ionisation and mass spectrometer detectors. Terpenes compounds were identified and characterized,Limonene, the main terpene compound extracted by SPME, characterized the examined olive oil. Significant differences in the proportions of terpenes constituents from oils of different maturity index were detected. The results demonstrated that the accumulation of the terpenes compounds in the studied oils obtained from various ripeness stage was strictly connected with the maturity period.

Terpene Compounds of New Tunisian Extra-Virgin Olive Oil: Effect of Ripening Stage