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The chemical compositions of the volatile fractions from three Olea europaea L. cultivars (Leccino, Frantoio, and Cipressino) were examined by GC and GC-MS. The results showed that the cultivars can be distinguished on the basis of the volatile fraction compositions. Keywords: Olea europaea L.; cultivars; Frantoio; Leccino; Cipressino; volatile compounds; aldehydes; terpenes
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Campeol et al. (2001) studied this question.
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