Olive oil off-odour compounds produced by aspergillus and penicillium

Cultures of Penicillium nalgioviense SSICA and Aspergillus parasiticus NRRL 2999 mycotoxigenic) have been inoculated in olives (Olea europaea L) from "Dritta" and "Leccino" varieties. Oil has been extracted by a micromill plant after the complete development of the above-mentioned strains. The volatile composition of extracted oil samples was determined by high resolution gas chromatography. In addition the identification of some compounds related to mould growth was performed from dynamic head space samples by gas chromatography - mass spectrometry and retention times. Results obtained pointed out the disappearance of trans-2-hexenal and the presence of 3- octanol and l-octen-3-ol, typical metabolites of the inoculated cultures. Moreover, the complete disappearance of phenolic compounds was evidenced. A comparison of head space compounds of oils from inoculated fruits with those of oils obtained from naturally mouldy olives was made.