HS–SPME analysis of the volatile compounds from spices as a source of flavour in ‘Campo Real’ table olive preparations

The composition of volatile compounds in seven spices was analysed by means of headspace solid‐phase microextraction (HS–SPME) from aqueous solutions of the spices, in order to devise an effective method for the analysis of volatile compounds from aqueous preparations seasoned with spices. A PDMS–DVB fibre was used for the analysis of the main volatile compounds of a saline solution of the spice. The main volatile components identified in the spices tested were: linalool in oregano; t ‐anethole in fennel; methyleugenol and eucalyptol in laurel; geraniol in coriander; terpinen‐4‐ol in marjoram; eucalyptol in thyme; and cuminaldehyde in cumin. Volatile profiles depended on the botanical species of the spice. Thus, thymol was the main volatile compound of a commercial thyme ( Thymus sp.), whereas in the Thymus mastichina , which is usually used in the preparation of ‘Campo Real’ table olives, the main volatile component was eucalyptol. The effects of these spices in the characteristic aroma of ‘Campo Real’ table olive preparations have been evaluated and the results suggest that HS–SPME is a useful tool for the analysis of the spices aroma compounds in aqueous preparations.