Evolution of sesquiterpene hydrocarbons in virgin olive oil during fruit ripening.

摘要: Despite the potential of sesquiterpene hydrocarbons in olive oil authentication, their metabolism Olea europaea is poorly understood, and little known about biochemical regulation olives as a function ripening. To ascertain some metabolic relationships between ripening, content was assessed virgin oils from two varieties grown same geographical area produced at different harvesting periods. During accumulation sesquiterpenes itself, thus oil, differed according to molecular structure: bicyclic sesquiterpenes, showed decreasing concentrations later harvest, while acyclic farnesene-like compounds progressively increased through ripening process. This first evidence that olive, hence modulated during Therefore, degree should be taken into consideration when considering sesquiterpenic profile for authentication.