This study focused on the volatile changes in cv. Verdeal Transmontana throughout the entire olive oil processing chain, from the drupe to olive oil storage up to 12 months, while correlating it with quality parameters and sensory quality.

During crushing and malaxation, the volatiles formed were mainly “green-leaf volatiles” (GLVs), namely (E)-2-hexenal, hexanal, and 1-hexanol. Centrifugation and clarification steps increased the total volatile amounts to 130 mg kg⁻¹. However, clarification also increased nonanal and (E)-2-decenal contents, two markers of oxidation, with a noticeable loss of phenolic compounds and oxidative stability. During storage, the total volatile amounts reduced drastically (94% at 12 months after extraction), together with the positive sensory attributes fruity, green, bitter, and pungent. Despite being classified as extra-virgin after one year of storage, peroxides and conjugated dienes were significantly higher while there was a reduction in antioxidant capacity as well as in phenolic compounds (less 50%) and oxidative stability (57%).

The present work allowed concluding that the extraction process modulates the volatile composition of olive oil, with a concentration of volatiles at the clarification step. During storage, volatiles are lost, mainly eight months after extraction, leading to the loss of important sensory attributes.

这项研究集中在简历的变化。Verdeal Transmontana贯穿整个橄榄油加工链，从核果到橄榄油的储存长达12个月，同时将其与质量参数和感官质量相关联。

在压碎和不良情况下，形成的挥发物主要是“绿叶挥发物”（GLV），即（E）-2-己烯醛，己醛和1-己醇。离心和澄清步骤将总挥发物量增加至130 mg kg ^-1。但是，澄清也增加了壬醛和（E）-2-癸烯含量，这是氧化的两个标志，酚类化合物的损失显着，且氧化稳定性高。在储存过程中，总挥发量急剧减少（提取后12个月时为94％），并具有果味，绿色，苦味和辛辣味等积极的感官特性。尽管在储存一年后被分类为特级初榨，但过氧化物和共轭二烯明显更高，而抗氧化能力，酚类化合物（少于50％）和氧化稳定性（57％）有所降低。

本工作可以得出结论，在澄清步骤中，提取过程可调节橄榄油的挥发性成分，并具有一定浓度的挥发性成分。在储存过程中，挥发物会流失，主要是在提取后的八个月内流失，从而导致重要的感官属性丧失。