Classification of Turkish Extra Virgin Olive Oils by a SAW Detector Electronic Nose

An electronic nose (e-nose), in combination with chemometrics, has been used to classify the cultivar, harvest year, and geographical origin of economically important Turkish extra virgin olive oils. The aroma fingerprints of the eight different olive oil samples [Memecik (M), Erkence (E), Gemlik (G), Ayvalık (A), Domat (D), Nizip (N), Gemlik–Edremit (GE), Ayvalık–Edremit (AE)] were obtained using an e-nose consisting a surface acoustic wave detector. Data were analyzed by principal component analysis (PCA) and discriminant function analysis (DFA). Classification of cultivars using PCA revealed that A class model was correctly discriminated from N in two harvest years. The DFA classified 100 and 97% of the samples correctly according to the cultivar in the 1st and 2nd harvest years, respectively. Successful separation among the harvest years and geographical origins were obtained. Sensory analyses were performed for determining the differences in the geographical origin of the olive oils and the preferences of the panelists. The panelists could not detect the differences among olive oils from two different regions. The cultivar, harvest year, and geographical origin of extra virgin olive oils could be discriminated successfully by the e-nose.     

Characterization of Turkish Virgin Olive Oils Produced from Early Harvest Olives

Olives were collected from various districts of Turkey (North and South Aegean sub-region, Bursa-Akhisar, South East Anatolia region) harvested over seven (2001–2007) seasons. The aim of this study was to characterize the chemical profiles of the oils derived from single variety Turkish olives including Ayvalik, Memecik, Gemlik, Erkence, Nizip Yaglik and Uslu. The olive oils were extracted by super press and three phase centrifugation from early harvest olives. Chosen quality indices included free fatty acid content (FFA), peroxide value (PV) and spectrophotometric characteristics in the ultraviolet (UV) region. According to the FFA results, 46% (11 out of 24 samples) were classified as extra virgin olive oils; whereas using the results of PV and UV, over 83% (over 19 of the 24 samples) had the extra virgin olive oil classification. Other measured parameters included oil stability (oxidative stability, chlorophyll pigment, pheophytin-α), cis–trans fatty acid composition and color index. Oxidative stability among oils differed whereas the cis–trans fatty acid values were within the national and international averages. Through the application of two multivariate statistical methods, Principal component and hierarchical analyses, early harvest virgin olive oil samples were classified according to the geographical locations categorized in terms of fatty acid profiles. Such statistical clustering gave rise to defined groups. These data provide evidence of the variation in virgin olive oil quality, especially early harvest and cis–trans isomers of fatty acid profiles from the diverse agronomic conditions in the olive growing regions of Turkey.     

Characterization of Aegean Olive Oils by Their Minor Compounds

This study presents a combined approach of establishing cultivar differences between Aegean olive oils, obtained from economically important olive oil producing cultivars (cv. Ayvalik and Memecik), based on chemometric evaluation of their content and in particular composition of the minor compounds. Evaluation of minor compounds with principal component analysis and linear discriminant analysis (LDA) indicated differentiation according to the cultivars. LDA produced a 100% correct group classification. Moreover, stigmasterol, apparent β-sitosterol and total sterols were found to have the highest discriminating power. Memecik oils were characterized by the highest content of antioxidant compounds (α-tocopherol, phenolic compounds and total phenolic compounds). On the other hand, Ayvalik oil had the highest level of total sterols. The data were analyzed statistically to evaluate the differences according to variety and crop season. The minor compounds of Ayvalik and Memecik oils presented statistically significant differences (p < 0.01) according to variety, except for the hydroxytyrosol and clerosterol content. The amount of α-tocopherol, total phenolic compounds, apparent β-sitosterol and total sterols varied with respect to crop season. A good correlation was observed between the amount of α-tocopherol, total phenolic compounds, apparent β-sitosterol and total sterols and some climatic variables.     

Differentiation of mixtures of monovarietal olive oils by mid‐infrared spectroscopy and chemometrics

Fourier transform infrared (FT‐IR) spectroscopy in combination with chemometric techniques has become a useful tool for authenticity determination of extra‐virgin olive oils. Spectroscopic analysis of monovarietal extra‐virgin olive oils obtained from three different olive cultivars (Erkence, Ayvalik and Nizip) and mixtures (Erkence‐Nizip and Ayvalik‐Nizip) of monovarietal olive oils was performed with an FT‐IR spectrometer equipped with a ZnSe attenuated total reflection sample accessory and a deuterated tri‐glycine sulfate detector. Using spectral data, principal component analysis successfully classified each cultivar and differentiated the mixtures from pure monovarietal oils. Quantification of two different monovarietal oil mixtures (2–20%) is achieved using partial least square (PLS) regression models. Correlation coefficients (R²) of the proposed PLS regression models are 0.94 and 0.96 for the Erkence‐Nizip and Ayvalik‐Nizip mixtures, respectively. Cross‐validation was applied to check the goodness of fit for the PLS regression models, and R² of the cross‐validation was determined as 0.84 and 0.91, respectively, for the two mixtures.     

Using Nutritional Lipid and Sensorial Profiles for the Characterization of Turkish Olive (Memecik X Gemlik cv) Hybrids obtained from Controlled Crossbreeding

Olive breeding is an important method for improving of olive oil quality. In the early 1990’s, a controlled cross breeding project was started on Turkish domestic olive cultivars by Bornova Olive Research Institute, Izmir. This study was carried out with a total of 11 hybrids and 2 parents and these oil samples were obtained from “Memecik” [5 samples (MG) + 1 parent (MEM)] and “Gemlik” [6 samples (GM) + 1 parent (GEM)] domestic olive cultivars grown under the same agronomic and pedoclimatic conditions. In this study, agronomic criteria (ripening index), some nutritional values (total phenolic contents, major fatty acids [palmitic, oleic, linoleic acid, linolenic acid] and their parameters (linoleic/linolenic ratio, quality index), and sensory properties (panel test) of olive (Memecik and Gemlik) hybrid oils were analyzed during 2005–2008 four harvest years. All results showed that 11 advanced domestic olive hybrids had different oil characteristics relative to the parents of hybrids based on nutritional and sensory profiles. The Pearson correlation coefficients and principal components factor loadings observed among chemical/sensory characteristics and fatty acid profile (GM 19, GM 39, MG 11, MG 5 and MG 123 promising hybrids) could be of interest in future olive breeding programs. Considering the main objectives of olive breeding project, the hybrids of GM 19 and MG 5 exhibited superior agronomic (maturation–regular yield), technological–nutritional (high total polyphenol content, balanced omega3/omega6 ratio), and sensorial (high pungent and bitter qualifications) features. The official registrations of these hybrids were carried out by Ministry of Agriculture and Forestry of Turkey.     

Chemical Composition of Turkish Olive Oil––Ayvalik

Although large amounts of olive oil are produced in Turkey, not much information on its chemical composition is available in the literature to date. The aim of this study was to evaluate the chemical composition of commercial olive oils produced from the Ayvalik olive cultivar in Canakkale, Turkey. Five different samples corresponding to the olive oil categories of extra virgin (conventional, extra virgin olive oil (EVOO), and organic extra virgin olive oil (OGOO) production), virgin olive oil (OO-1), ordinary virgin olive oil (OO-2) and refined olive oil (RFOO) were evaluated. Olive oils were collected from two consecutive production years. According to the free fatty acids, the absorbance values (K₂₃₂ and K₂₇₀), and peroxide values of all the samples conformed to the European standards for olive oil. The level of oleic acid was in the range of 68–73%; while the linoleic acid content was significantly lower in the refined olive oils. The tocopherol and polyphenol content was in the lower range of some European olive oils. However, pinoresinol was a major phenolic compound (5–77 mg/kg depending on the oil category). Its content was markedly higher than in many other oils, which would be a useful finding for olive oil authentication purposes.     

Biochemical Characterization of Turkish Extra Virgin Olive Oils from Six Different Olive Varieties of Identical Growing Conditions

Extra virgin olive oils were extracted from six different major olive cultivars (Gemlik, Ayvalik, Domat, Akhisar, Memecik, Arbequina) cultivated in the Aegean region of Turkey. Fatty acid, sterol and tocopherol compositions were analyzed and the results were compared by multivariate statistical analysis. Olive samples were collected from the same orchard in order to limit the contribution of parameters such as climate, soil quality and agricultural practices to the total variance of chemical composition of olive oils. Principal component analysis (PCA) showed that cultivars can be clearly distinguished on the basis of fatty acid and sterol composition. It is of interest to note that palmitoleic acid content of Arbequina, a Spanish cultivar, is significantly (p < 0.05) higher than the local Turkish cultivars in question and it is the only olive sample whose palmitoleic acid concentration is higher than that of the stearic acid concentration, exhibiting a divergent composition from the local Turkish cultivars. β‐Sitosterol and Δ5‐avenasterol contents of the oils are significantly correlated (r = ?0.989, p < 0.05) and this results in a discriminative axis on the PCA loading plot. Tocopherol composition was relatively insufficient in discriminating the olive varieties. Regarding tocopherol compositions Gemlik cultivar is distinguished from other cultivars with its γ‐tocopherol content, which is in average two times higher than that of other cultivars. The result of the present compositional study provides important data which can be used for olive oil authenticity studies in Turkey.     

Changes in Olive and Olive Oil Characteristics During Maturation

Changes in olive properties and oil quality, oxidative stability, phenolic and chemical composition of two common Turkish varieties (Memecik and Edremit) during maturation were investigated. Olive samples were collected in their own growing region for five different harvest dates and processed to oil with a laboratory scale mill. Metabolic behaviors of these two varieties along with the maturation were different in terms of some compositional parameters. Oleic acid, triolein, β-sitosterol, oleuropein, hydroxytyrosol, and tyrosol contents of olive or olive oils fluctuated with maturation. However, changes in average weight, flesh/pit ratio, water and oil contents of the olives were observed. Phenolics such as trans cinnamic acid contents of both olive fruits decreased whereas cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside anthocyanins increased. Free fatty acids of virgin olive oils were found independent of maturity although some slight changes were determined in peroxide value, dien and trien conjugations. Some compositional parameters such as pigment concentration, tocopherols, stearic acid, linolenic acid, palmitodiolein and monounsaturated/polyunsaturated fatty acid ratio decreased while linoleic acid, dioleolinolein, palmitooleolinolein and Δ-5-avenasterol percentages increased with the maturation. A clear discrimination was observed with principal component analysis. The data obtained can also be considered useful for providing information to determine the ideal maturity stage.     

Comparison of fatty acid profiles and mid‐infrared spectral data for classification of olive oils

The composition of olive oils may vary depending on environmental and technological factors. Fatty acid profiles and Fourier‐transform infrared (FT‐IR) spectroscopy data in combination with chemometric methods were used to classify extra‐virgin olive oils according to geographical origin and harvest year. Oils were obtained from 30 different areas of northern and southern parts of the Aegean Region of Turkey for two consecutive harvest years. Fatty acid composition data analyzed with principal component analysis was more successful in distinguishing northern olive oil samples from southern samples compared to spectral data. Both methods have the ability to differentiate olive oil samples with respect to harvest year. Partial least squares (PLS) analysis was also applied to detect a correlation between fatty acid profile and spectral data. Correlation coefficients (R²) of a calibration set for stearic, oleic, linoleic, arachidic and linolenic acids were determined as 0.83, 0.97, 0.97, 0.83 and 0.69, respectively. Fatty acid profiles were very effective in classification of oils with respect to geographic origin and harvest year. On the other hand, FT‐IR spectra in combination with PLS could be a useful and rapid tool for the determination of some of the fatty acids of olive oils.     

The Effect of Boron Application on Chemical Characterization and Volatile Compounds of Virgin Olive Oil of Ayvalik Olive Cultivar

In this study, the Ayvalik olive variety, an important and widely grown olive variety in Turkey, was chosen. A month prior to blooming and 2 months prior to harvesting in 2011 and 2012, three different concentrations of boron (100, 150 and 250 ppm) were applied to the olive leaves with or without boron deficiencies. After the application, quality criteria, fatty acid composition, total phenol contents and major volatile compounds of olive oil that was obtained from the harvested olives were investigated. Boron application to the olive trees with boron deficiencies has improved both the amount and the olive oil quality. Experimental results show the significance of boron for olive farming. Application of boron in 150 ppm led to a better olive oil quality by improving fatty acid composition [oleic acid (76.03 %), linoleic acid (9.68 %), linolenic acid (0.56 %), monounsaturated fatty acid (77.24 %)], total phenol content (422.94 ppm) and major volatile compounds [E‐2‐hexenal (43.12 ppm), hexanal (3.02 ppm), Z‐3‐hexenol (1.13 ppm)] in both harvest seasons (2011–2012) and in both olive orchards with or without boron deficiencies.     

Piedmont olive oils: Compositional characterization and discrimination from oils from other regions

Piedmont olive oils collected in 2010 were characterized, for the first time, in terms of their fatty acid profile using GC and ¹H NMR and compared to other oils from five Italian regions. Applying NMR spectroscopy on the olive oil samples, without manipulation, it is possible to calculate the proportion of the different acyl groups in the oil samples. As the area of the signals is proportional to the number of each type of proton in the sample, saturated, monounsaturated (oleic acid) and polyunsaturated (linoleic and linolenic acids) fatty acids were determined. All analyzed samples can be categorized as virgin olive oil extra quality according to the oleic/linoleic ratio. Based on a preliminary geographical investigation, olive oils produced in the North of Italy show a good separation from those from Central and Southern regions. Practical applications : Oil characterization of new products is the basis for further nutritional and food technological investigations and the quality of edible oils is of great concern especially for products available on the market. The two adopted techniques show a remarkable agreement in the evaluation of fatty acid composition of oil samples. Also, this research, by means of ¹H NMR, provides information on geographical origin of the olive oils of Northern Italian regions with respect to Central and Southern regions.     

Detection of Adulteration in Iranian Olive Oils Using Instrumental (GC,NMR, DSC) Methods

This paper describes an investigation into the usefulness of some instrumental methods (GC, NMR, and DSC) in the detection of adulteration of olive oil with soybean, sunflower, and canola oils (that are relatively cheap oils mixed as adulterants with olive oil). These seed oils were compared with genuine and commercial olive oils, two of which appeared to have been adulterated. It was observed that from among physical and chemical indices, the iodine value and the refractive index in the two olive oil samples (named A and B) were significantly higher (P < 0.01) than in the reference (genuine) olive oil, both values being above standard limits established for olive oil. On the other hand, fatty acid (FA) profiles in these two samples exhibited higher amounts of linolenic and linoleic acids (5.34 and 39.92%, 6.38 and 54.42%, 0.79 and 12.88% for A, B and genuine olive oils respectively) but significantly lower amounts of oleic acid (30.07, 21.72 and 67.86%, respectively). The number and intensity of signals observed using ¹H NMR indicated that the peaks numbered 2 and 7 were useful in the determination of olive oil purity. Because of higher linolenic and linoleic acid contents in samples A and B, the intensity and integrated areas for these two signals were higher than those for other olive oil samples in which signal 2 was not observed and signal 7 had a very low intensity. Satisfactory results were achieved from quantitation of DSC parameters. The results show that due to increased unsaturated FAs in samples A and B and the consequent changes in triacylglycerol profiles, offset crystallization temperature and onset melting temperature in these two olive oils differed from those of the reference and clearly shifted to lower values. Crystallization and melting curves were similar to the corresponding curves observed for soybean and sunflower oils in terms of shape and number of peaks.     

Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil

The effect of cultivar and ripeness stage on the potential nutritional value of monovarietal extra virgin olive oils (MEVOOs) obtained from Cordovil, Carrasquinha, Verdeal, and Negrinha do Freixo cultivars was investigated. MEVOOs produced were characterized by high oleic acid (72–83%), tocopherol (182–530 mg/kg), and phenolic compounds (326–1110 mg/kg) content and by a similar polyphenolic profile. 1‐Penten‐3‐one was found to be the compound with the highest contribution for the aroma of the four MEVOO, related to bitter, pungent, and leaf attributes. MEVOO from Verdeal cultivar showed the best performance in terms of the composition: the highest yield of oil, the highest content of oleic acid, high tocopherol, polyphenol and sterol content, and the lowest content of linoleic acid. These characteristics give to these MEVOO not only a great oxidative stability but also interesting properties from the health point of view. MEVOO obtained with fruits at the maturity index of around 4 were in general richer in beneficial minor compounds. MEVOO produced were discriminated by variety and ripeness stage, using a stepwise linear discriminant analysis. This discrimination will in the future enable the prevention of adulteration of these monovarietal olive oils with specific nutritional composition with other olive oils. Practical implications: High‐quality MEVOOs have recently been introduced in the market, which for growers is a practical way to differentiate and increase the commercial value of extra virgin olive oil. The quantification of major and minor olive oil compounds in monovarietal olive oils represents an objective way of predicting the sensory characteristics, stability, and potential health benefits of the oils, as well as preventing their adulteration with other olive oils. This study will help in the selection of olive varieties during the maintenance or development of new olive orchards and also to select optimum harvest period for these varieties, in order to obtain MEVOOs with the maximum quality and health benefits for consumers.     

The Effect of Olive Leaf Addition on Antioxidant Content and Antioxidant Activity of “Memecik” Olive Oils at Two Maturity Stages

In this study, the effects of leaf addition, maturity stage and storage on the antioxidant content and activity of olive oils (cv. Memecik) were investigated in the 2008/09 and 2009/10 crop seasons. Olive fruits were harvested at two different maturity stages (early and late), and the leaves of the same cultivar were added at different rates (0, 1, and 3 %) prior to oil extraction. After extraction, the oil samples were stored for 18 months and total chlorophyll, α-tocopherol, total phenolic content and the antioxidant activity [DPPH^· (2,2-diphenyl-1-picrylhydrazyl) and ABTS^·+ (2,2-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid) radical scavenging] were determined at 6 month-intervals. Olive leaf addition induced a significant increase in total chlorophyll, α-tocopherol, total phenolic content, and antioxidant activities in both years (P < 0.001). During the storage period antioxidant content and antioxidant activities in the oils significantly decreased in both years (P < 0.001). However, the oils to which leaf material was added had higher antioxidant contents and activities than those without leaf material addition at the end of the 18-month storage period. After storage, the antioxidant content and DPPH^· radical scavenging activity of control (0 %) samples were lower than those in the leaf added samples (3 %). The data obtained from this study suggested that the addition of olive leaf to oils allowed more functional olive oils with higher antioxidant contents.     

Determination of Aroma Profiles of Olive Oils from Turkish Olive Cultivars

This study analyzed volatile aromatic compounds present in the oils of Turkish olive cultivars. The cultivars Gemlik, Ayval?k, Memecik, Domat, Uslu, Halhal?, Kilis ya?l?k, Nizip ya?l?k, Ha?ebi and Karamani were harvested from important Turkish olive‐growing locations, such as Bal?kesir, Bursa, Manisa, Ayd?n, Mu?la, ?zmir, Kilis, Mersin, Hatay and Gaziantep during the 2007–2008 and 2008–2009 growing seasons. Olive samples were collected in two harvest years, at almost the same maturity stage, and processed under the same conditions. Headspace solid‐phase microextraction (HS‐SPME) was used to analyze volatile aroma compounds in the olive oil samples. Forty‐seven compounds were characterized and quantified using gas chromatography‐mass spectrometry/flame ionization detector (GC–MS/FID). The most abundant identified compounds were trans‐2‐hexenal, hexanal and 3‐methyl‐1‐butanol. The trans‐2‐hexenal, hexanal and 3‐methyl‐1‐butanol contents of oil samples varied between 0.86–67.15, 3.93–61.82 and 0.48–84.74 %, respectively.     

Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage

In this study, the effects of filtration on quality parameters, chemical characteristics, antioxidant activity, and oxidative stability (OS) of Turkish olive oils during the storage period of 12 months were investigated. The olive oil free acidity (% oleic acid per 100 g of olive oil) (free fatty acidity, FFA), peroxide values (PV) (meq O₂ kg⁻¹ oil), and UV spectrophotometric indices (K₂₃₂ and K₂₇₀ measurements) were used for evaluating the quality parameters of olive oils. α-tocopherol analysis, total phenolic content (TPC), total chlorophyll and carotenoid analyses, and 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical-scavenging activity (RSA) assays were carried out. Chromatographic methods were applied to determine the fatty-acid and triacylglycerol (TAG) composition, the content of methyl and ethyl esters (FAEE and FAME), and the content of fatty acids of olive oils. Univariate and multivariate statistical methods were performed to evaluate results. Univariate data analysis results showed that filtration of Ayvalık, Memecik, and Domat olive oils had no considerable influence on quality parameters, antioxidant compounds, FAEE and FAME, antioxidant activity, and OS, except TPC (P < 0.05). A significant difference between the samples was determined regarding storage times of the olive oils. Principal component analysis (PCA) analysis revealed that olive oils were grouped according to storage periods of the olive oils regarding fatty-acid and triacylglycerol (TAG) composition while there was no clear separation among the samples according to the filtration process. However, qualitative and quantitative changes took place on minor and major components of olive oils during the storage period.     

Multivariate Analysis of <Superscript>1</Superscript>H-NMR Spectra of Genetically Characterized Extra Virgin Olive Oils and Growth Soil Correlations

Mono-varietal extra virgin olive oils were micro-extracted from drupes that were selectively collected from 28 trees distributed in five different Southern Italian Apulian areas. Nuclear Magnetic Resonance (NMR) profiles of these oil samples were correlated to the genetic (young green material) and soil (samples collected within the foliage projection) data of the tree of origin. Genetic analysis, performed on the samples using SSRs (Simple Sequence Repeats) by 9 microsatellite loci, confirmed the specific cultivar assignment (among Cima di Mola, Coratina, Ogliarola, and Oliva Rossa cultivars). Chemometric methods applied to ¹H-NMR spectroscopic data were used for cultivar and geographical origin discrimination of the studied extra virgin olive oils. Linear Discriminant Analysis (LDA) afforded a high reliability degree for discriminating cultivars (almost 90% of prediction ability), and a good assigning ability for the geographical origin (Ogliarola and Coratina samples used as subsets). Soil analyses were performed for each tree. Regression analysis was applied to soil composition in order to correlate available nutrients and total metals with the content of fatty acids and minor components present in monovarietal extra virgin olive oils. In the case of oleic and linoleic fatty acids, and for some terpenes, B, Cr, Mn, Zn were found to give significant correlations. Zn and Mn were the most significant trace elements for all the correlations found (p < 0.01). The results obtained (genetic, spectroscopic and soil analyses) are discussed as a multidisciplinary approach for setting up a strategy for a cultivar and/or geographic origin certification committed database construction.     

Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage

The presence of different bioactive compounds in virgin olive oil affects its nutritional, oxidative and sensorial properties. Phenolic compounds are olive endogenous bioactive compounds highly susceptible to degradation. Olive endogenous oxidoreductases, mainly polyphenol oxidases (PPO) and peroxidases (POD), may play an important role on the profile of bioactive compounds in olive oil by promoting oxidation of phenolic compounds. The aim of this study was to evaluate if changes on PPO and POD activities in olive fruits from two Portuguese cultivars (Olea europaea, cv ‘Cobrançosa’ and cv ‘Galega Vulgar’) are related with the composition of their olive oils, especially phenolic compounds. Pattern recognition techniques [principal component analysis (PCA), cluster analysis (CA), and discriminant analysis (DA)] were used for multivariate data analysis. Olive oils characterized by their FA composition were grouped by cultivar. When olive oils were characterized by their phenolic composition, green pigments, and enzymatic activities in fruits, they could be discriminated by olive ripening stage. Along ripening, PPO activity was only detected in the fruit mesocarp of both cultivars and POD activity was mainly detected in the seeds. The POD activity, as well as vanillin and gamma‐tocopherol contents in olive oil increased with the ripening index. Conversely, higher PPO activity in fruits at early ripening stages together with higher levels of total phenols, green pigments, beta‐tocopherol, hydroxytyrosol and p‐coumaric acid in olive oils were observed. The ripening stage of fruits showed to be a key factor on the amount and profile of bioactive compounds of olive oil.     

Characterization of Volatile Compounds of Virgin Olive Oil Originating from the USA

The volatile profiles of virgin olive oils originating from the USA were first studied: 71 volatile compounds were identified in 21 monovarietal virgin olive oils using solid‐phase microextraction–gas chromatography/mass spectrometry, representing 100 % of the headspace composition. Principal component analysis (PCA) allowed for the grouping of olive oils based on geographical origin, and also the distinguishing of olive oil varieties by their relative positions in the group; 17 distinguishable volatile compounds that significantly contributed to the olive oil classification were found to be distributed on a PCA plot according to their sensory attributes. Moreover, the major volatile components were compared among varieties and origins to clarify the genetic and geographic influences. Our results indicate the significant effects of both origin and cultivar on the volatile composition of olive oil as well as the dominant role of the geographic effect compared to the genetic effect on applied samples.