What question did this study set out to answer?

To evaluate how incorporating olive leaves affects the quality and flavor profiles of Koroneiki olive oil.

May 27, 2026Open Access

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.

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.

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