Ethanol is a substrate for the chemical synthesis of fatty acid ethyl esters (FAEE) during storage of virgin olive oil whose contents are officially regulated. Given the impact that the ethanol content might have on the olive oil commercialization, the level of this metabolite has been studied in an array of olive genotypes representing the diversity available in olive (Olea europaea L.). Substantial levels of ethanol have been found in the oils of all genotypes under study. Moreover, increasing levels of alcohol dehydrogenase activity have been found during olive fruit ripening in good correspondence with the accumulation of ethanol in advanced stages of fruit maturation. The results suggest that ethanol has a ubiquitous character in the fruits of Olea europaea and, therefore, in all the oils obtained from them. Besides, their concentration seems to depend on the cultivar, ripening stage and climatology, not discarding the influence of the growing conditions. Data suggest that the application of olive oil regulation for FAEE levels should consider the presence of basal levels of ethanol in the oils, which are quite high in many cultivars.

乙醇是在原始橄榄油的存储过程中化学合成脂肪酸乙酯（FAEE）的底物，其含量受到官方监管。考虑到影响的乙醇含量可能对橄榄油的商业化，这种代谢产物的水平进行了研究代表橄榄（提供多样性橄榄基因型的阵列油橄榄L.）。在研究中的所有基因型油中均已发现大量乙醇。此外，已经发现在橄榄果实成熟期间醇脱氢酶活性的水平增加与果实成熟的晚期阶段乙醇的积累很好地对应。结果表明乙醇在油橄榄果实中普遍存在因此，从它们获得的所有油中。此外，它们的浓度似乎取决于品种，成熟阶段和气候，而不是忽略生长条件的影响。数据表明，应用橄榄油调节FAEE含量应考虑到油中乙醇的基础含量，这在许多品种中都很高。