The influence of incorporating olive leaves during oil extraction on the quality and volatile flavor profiles of Koroneiki olive oil

Zhou Xu; Xiaomei Da; Bo Chen; Zhaoguo Tong; Jipeng Qu

doi:10.1016/j.lwt.2026.119561

May 1, 2026LWTOpen Access

The influence of incorporating olive leaves during oil extraction on the quality and volatile flavor profiles of Koroneiki olive oil

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Key Points

To evaluate how incorporating olive leaves affects the quality and flavor profiles of Koroneiki olive oil.
Incorporated 0-2.0% olive leaves during olive oil extraction.
Measured chlorophyll and carotenoid levels to assess color changes.
Used HS-GC-IMS and OPLS-DA to analyze volatile compounds and identify flavor markers.
Increased chlorophyll and carotenoid levels enhanced the green color of olive oil.
HS-GC-IMS analysis showed a 2.5-fold increase in (E)-2-hexenal-D as a key volatile.
Identified 19 significant volatile compounds as flavor markers with a Q2 of 0.99.

Implication

Examines oil quality and flavor changes by adding olive leaves during extraction.

Abstract

• Olive leaves (0-2.0%) were incorporated during Koroneiki olive oil extraction. • Leaves addition increased chlorophyll and carotenoids, deepening the green color. • HS-GC-IMS revealed selective enrichment of aldehydes and ketones, e.g., (E)-2-hexenal-D (2.5-fold). • OPLS-DA identified 19 key volatile compounds (VIP > 1, Q 2 = 0.99) as flavor markers.

Discussion

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Cite This Study

Xu et al. (2026) studied this question.

synapsesocial.com/papers/6a16898b0c924ddd1bd583b4 https://doi.org/10.1016/j.lwt.2026.119561

View Full Paper

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The influence of incorporating olive leaves during oil extraction on the quality and volatile flavor profiles of Koroneiki olive oil

Key Points

Implication

Abstract

Discussion

Cite This Study

The influence of incorporating olive leaves during oil extraction on the quality and volatile flavor profiles of Koroneiki olive oil

Key Points

Implication

Abstract

Discussion

Cite This Study

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