Genetic and Environmental Effect on Volatile Composition of Extra Virgin Olive Oil

Several factors affect the volatile fraction of extra virgin olive oil (EVOO). In this work, three advanced breeding selections and “Picual” cultivar are evaluated in comparative fields under different climatic conditions, to test and quantify the effect of genetic (G) and environmental (E) factors and their interaction (GxE). Significant differences between genotypes and environments are found for EVOO's volatile composition, except for C5/linoleic (LA) and terpenes. Genetic factor influences the volatile profile, mainly C6/linolenic (LnA) and C5/LnA compounds for which genotype represents up to 46% and 45.2% of the total variation, respectively. The environmental factor represents the 62% of the variation in total volatile content. On the contrary, significant GxE interaction is only found for C6/LA and esters. In qualitative terms, EVOOs from “Picual” and “IFAPA111‐2” differentiate from those of “IFAPA117‐117” and “IFAPA117‐120” genotypes due to their volatile profiles. In quantitative terms, EVOO from “IFAPA111‐2” genotype show the highest total volatile content. Practical Applications: The results reveal a qualitative and quantitative differentiation among olive genotypes regarding their EVOOs’ volatile fractions, demonstrating that breeding selections can be a suitable alternative for cultivar diversification in olive orchards and extend the commercial offer of EVOOs regarding to aroma characteristics. Volatile fraction is studied in extra virgin olive oils (EVOOs) from a complete factorial design using four genotypes (G) in four environments of Andalusia, Spain (E). Higher volatile content is observed for “IFAPA111‐2” genotype and Begíjar and Úbeda locations. “Picual” and “IFAPA111‐2” are qualitative different to “IFAPA117‐117” and “IFAPA117‐120”, whereas GxE reveal a low effect on volatile compounds.