1 Volatile profile of Spanish-style green table olives prepared from different 2 cultivars grown at different locations 3 4 Amparo Cortés-Delgado, Antonio Higinio Sánchez, Antonio de Castro, Antonio López- 5 López, Víctor Manuel Beato, Alfredo Montaño* 6 7 Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo Olavide University 8 Campus, building 46, Utrera road, km 1, 41013 Seville, Spain 9 10 *Tel.: +34 95 4611550, fax: +34 95 4616790, e-mail corresponding author (A. 11 Montaño):
[email protected] 12 13 E-mail addresses for co-authors: 14 Amparo Cortés-Delgado:
[email protected] 15 Antonio Higinio Sánchez:
[email protected] 16 Antonio de Castro:
[email protected] 17 Antonio López-López:
[email protected] 18 Víctor Manuel Beato:
[email protected] 19 20 Running title: Volatile profile of Spanish-style green table olives 1 21 Abstract 22 The volatile profiles of Spanish-style green table olives elaborated with Manzanilla, 23 Gordal and Hojiblanca cultivars grown at different locations in Spain were established 24 by solid phase micro-extraction (SPME) and gas chromatography coupled to mass 25 spectrometry (GC-MS). A total of 102 volatile compounds were identified, belonging to 26 distinct chemical classes, and 20 of them are reported for the first time in table olives. 27 The headspace profile was predominated by alcohols and phenols, followed by acids 28 and esters, whereas the relative amounts of the remaining classes were quite lower (< 29 5% in general). The principal compounds characterizing the headspace for most samples 30 were p-creosol, phenylethyl alcohol, acetic acid, ethanol, benzyl alcohol, ethyl acetate, 31 and (Z)-3-hexen-1-ol.