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

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.