Fungal volatile organic compounds (VOCs) contribution in olive oil aroma and volatile biogenesis during olives pre-processing storage

The present paper reports on the impact of the microbial growth changes, occuring during fifteen days of cv. Chemlali preprocessing storage in different containers representing the common practice during olive processing (plastic bags, reticular bags, and plastic boxes), on olive oil quality. Next, the microorganisms of their microflora (Fungi) were isolated and identified and their effect on olive oil aroma and volatile biogenesis was evaluated by comparing the olive oil volatile profile versus fungal volatile organic compounds. HS-SPME technique was used for volatile component sampling. Virgin olive oil (VOO) chemical quality indices did not show major variations during storage. Olive oil contained novel volatile compounds that could enhance its flavor, but also contained some off-flavor compounds which could reduce its organoleptic characteristics and thus its quality. Results show that olive microflora can contribute to the biogenesis of olive oil volatiles and thus some genera could potentially be used to enhance olive oil aroma.