Olive oil consumption and weight change: The SUN prospective cohort study

The aim of this dynamic prospective follow-up study was to assess the association between olive oil consumption and the likelihood of weight gain or the incidence of overweight or obesity in a large Mediterranean cohort of 7,368 male and female Spanish university graduates (the SUN Project) who were followed for a median period of 28.5 mon. A validated Food Frequency Questionnaire was administered at baseline, and respondents also completed a follow-up questionnaire after 28.5 mon. Changes in participants' consumption of olive oil and their weight were assessed during follow-up. A higher baseline consumption of olive oil was associated with a lower likelihood of weight gain, although the differences were not statistically significant. The adjusted difference in weight gain (kg) was −0.16 [95% confidence interval (C1): −0.42 to +0.11] for participants in the upper quintile of olive oil consumption (median: 46 g/d) compared with those in the lowest quintile (median: 6 g/d). For participants with a high baseline consumption of olive oil whose olive oil consumption also increased during follow-up, we found a slightly increased but nonsignificant risk of incidence of over-weight or obesity (adjusted odds ratio=1.19, 95% C1: 0.73 to 1.95). Our study, carried out in a sample of free-living people, shows that a high amount of olive oil consumption is not associated with higher weight gain or a significantly higher risk of developing overweight or obesity in the context of the Mediterranean food pattern.     

Postprandial and short-term effects of dietary virgin olive oil on oxidant/antioxidant status

It is generally believed that virgin olive oil consumption has beneficial effects, but little is known about its effects postprandially on oxidant/antioxidant status. The aim of this study was to determine changes in oxidative stress biomarkers and lipid profile after a single dose of virgin olive oil and after 1 wk of daily consumption. Sixteen subjects (9 men, 7 women) ingested 50 mL of virgin olive oil in a single dose. Blood samples were collected from 0 to 24 h. Thereafter, 14 participants (8 men, 6 women) followed a 1-wk 25 mg/d virgin olive oil dietary intervention. Blood samples were collected at the end of this period. Serum TAG (P=0.016), plasma FA (P<0.001) and lipid peroxidation products in plasma (P<0.001) and VLDL (P=0.007) increased, reaching a peak at 4–6 h, and returning to baseline values at 24 h after oil ingestion. The opposite changes were observed in plasma glutathione peroxidase (P=0.001) and glutathione reductase (GR) (P=0.042). No changes in LDL lipid peroxidation or resistance to oxidation were observed postprandially. At 24 h, plasma oleic acid remained increased (P<0.05) and resistance of LDL to oxidation improved (P<0.05). After 1 wk of virgin olive oil consumption, plasma oleic acid (P=0.031), resistance of LDL to oxidation (P<0.05), and plasma GR activity (P=0.005) increased. These results indicate that changes in oxidant/antioxidant status occur after oral virgin olive oil. Virgin olive oil consumption could provide short-term benefits for LDL resistance to oxidation and in glutathione-related enzyme activities.     

Characterization of Turkish Virgin Olive Oils Produced from Early Harvest Olives

Olives were collected from various districts of Turkey (North and South Aegean sub-region, Bursa-Akhisar, South East Anatolia region) harvested over seven (2001–2007) seasons. The aim of this study was to characterize the chemical profiles of the oils derived from single variety Turkish olives including Ayvalik, Memecik, Gemlik, Erkence, Nizip Yaglik and Uslu. The olive oils were extracted by super press and three phase centrifugation from early harvest olives. Chosen quality indices included free fatty acid content (FFA), peroxide value (PV) and spectrophotometric characteristics in the ultraviolet (UV) region. According to the FFA results, 46% (11 out of 24 samples) were classified as extra virgin olive oils; whereas using the results of PV and UV, over 83% (over 19 of the 24 samples) had the extra virgin olive oil classification. Other measured parameters included oil stability (oxidative stability, chlorophyll pigment, pheophytin-α), cis–trans fatty acid composition and color index. Oxidative stability among oils differed whereas the cis–trans fatty acid values were within the national and international averages. Through the application of two multivariate statistical methods, Principal component and hierarchical analyses, early harvest virgin olive oil samples were classified according to the geographical locations categorized in terms of fatty acid profiles. Such statistical clustering gave rise to defined groups. These data provide evidence of the variation in virgin olive oil quality, especially early harvest and cis–trans isomers of fatty acid profiles from the diverse agronomic conditions in the olive growing regions of Turkey.     

Alterations of the lipid profile after 7.5 years of low-dose antioxidant supplementation in the SU.VI.MAX study

Antioxidant micronutrients have been reported to be associated with an improvement in the blood profile, but the results are not consistent. The aim of the present study was to assess the effects of antioxidant supplementation on changes in the serum lipid profile of adult participants in the SU.VI.MAX study. French adults (n=12,741∶7,713 females aged 35–60 yr, and 5,028 males aged 45–60 yr) received daily antioxidant supplementation (120 mg vitamin C, 30 mg vitamin E, 6 mg β-carotene, 100 μg selenium, and 20 mg zinc) or a matching placebo. Median follow-up time was 7.5 yr. After 7.5 yr, no effect of supplementation on total cholesterol was observed in men or women after adjusting for baseline total cholesterol levels and lipid-lowering medications. The prevalence of hypercholesterolemia (≥6.5 mmol/L) showed a trend toward being higher in women who received supplements compared with those who received the placebo (P=0.06). In both sexes, the group receiving supplements exhibited higher mean serum TG concentrations than did the placebo group (P=0.06 in men; P=0.05 in women). The prevalence of hypertriglyceridemia (≥2.3 mmol/L) was also significantly higher in men who received supplements (P=0.03), but not in women. Our results suggest than long-term daily supplementation with low doses of β-carotene, vitamins C and E, selenium, and zinc does not result in an improved lipid profile and could even adversely affect some blood lipids, possibly with a higher risk of hyperlipidemia in women.     

The effect of dietary fatty acid balance on myocardial lesions in male rats

Three hundred (experiment I) and 350 (experiment II) weanling, 3-week-old male Sprague-Dawley rats weighing between 40–50 g were randomly assigned two per cage and 50 per dietary treatment to study the effect of dietary fatty acid balance on myocardial lesions. The following oils were tested: Experiment I.Brassica napus var. Tower rapeseed oil [Tower RSO, 1974 cultivar and 1975 cultivar, each containing 0.3% erucic (22∶1) acid];B. napus var. Zephyr RSO containing 0.9% 22∶1; corn oil; olive oil; and soybean oil. Experiment II.B. napus var. Tower RSO (1974 cultivar), olive oil, soybean oil, and the following oils to which was added the indicated level of free 22∶1; Tower +0.5% 22∶1; Tower +5.6% 22∶1; olive oil +4.4% 22∶1; soybean oil +5.7% 22∶1. In each case the oils were incorporated in a semisynthetic diet at a level of 20% by weight. Heart and heart lipid weights of rats fed the different oils did not differ statistically from each other. Fatty acid analyses of heart lipids revealed that the fatty acid composition of the cardiac lipids reflected that of the diet fed. In experiment I, there was a definite but significantly lower incidence (P<0.01) and severity (P<0.01) of heart lesions in rats fed control oils (corn, olive, soybean) than in rats fed rapeseed oils. Also, in experiment II, a definite but lower incidence and severity of heart lesions occurred in rats fed control oils (soybean, olive) compared to rats fed Tower RSO or this oil with added free 22∶1. Adding 22∶1 to an oil naturally high in 18∶3 (soybean) did not alter the incidence of heart lesions, whereas adding 22∶1 to an oil naturally high in 18∶1 (olive) increased significantly (P<0.01) both the incidence and severity of heart lesions. Thus, it appears that the background incidence of heart lesions that are found in the rat in any case, and which are increased by rapeseed oil feeding, is caused by the imbalanced fatty acid composition of the oil for the growing rat, i.e. high monoenes (18∶1, 20∶1, and 22∶1) and high 18∶3 and is not only due to the presence of excess 18∶3. Contribution No. 706, Animal Research Institute.     

Canopy Fruit Location Can Affect Olive Oil Quality in ‘Arbequina’ Hedgerow Orchards

The effect of location of fruit in canopies of hedgerow olive trees (Olea europaea L., cv. ‘Arbequina’) on quality of virgin oil was tested by analyzing oils extracted from different height layers and faces of nine olive hedgerows (6 North–South oriented and 3 East–West). Although sensory attributes were not different, other oil quality parameters may be significantly modified by fruit position. Oils extracted from fruits harvested from higher layers exhibited significantly higher stability against oxidation, along with higher palmitic acid, linoleic acid and phenol contents, but lower oleic acid content. Oils extracted from fruits harvested from East and North facing hedgerows oriented North–South and East–West, respectively, exhibited higher oleic contents and lower saturated and polyunsaturated fatty acid contents. The mean phenol content of oils extracted from fruits from a North–South oriented hedgerow was significantly greater from one of the East–West oriented hedgerows. These findings may be relevant for the design of future olive hedgerows destined for olive oil production.     

Detection of adulteration of olive oil with seed oils by a combination of column and gas liquid chromatography

Samples of virgin olive oil and refined seed oils, as well as mixtures of olive oil with 10 and 5% seed oils were fractionated by column chromatography on silicic acid impregnated with ammoniacal silver nitrate. It was possible to isolate a characteristic fraction enriched in polyunsaturated triglycerides. Its linoleic acid content in pure olive oil never exceeds 9.3%, whereas in pure seed oils, it varies between 38.1 and 70.1%; in mixtures of olive oil with 10 and 5% of seed oils, the respective values are 22.3–38.2% and 15.6–32.1%. The oleic-to-linoleic acid ratios of the same fraction are more than 7.6 (olive oil), 0.2–0.8 (seed oils), 1.1–2.0 (olive oil with 10% seed oils) and 1.4–3.6 (olive oil with 5% seed oils). These analytical values may be used as a safe criterion for the eventual adulteration of olive oil with seed oils. This work was taken in part from the doctoral dissertation of S. Passaloglou-Emmanouilidou.     

A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils

The relationships between FA and the volatile profiles of olive and walnut oils from Argentina were studied using GC and solid-phase microextraction coupled with GC-MS. The major volatiles were aldehydes and hydrocarbons, produced mainly through the oxidative pathways. n-Pentane, nonanal, and 2,4-decadienal were predominant in walnut oils, whereas nonanal, 2-decenal, and 2-undecenal were the most abundant components in olive oils. A multivariate analysis applied to the chemical data emphasized the differences between the oils and allowed us to see a pattern of covariation among the FA and the volatile compounds. The main differences between walnut and olive oils were the presence of larger amounts of short-chain (C₅–C₆) saturated hydrocarbons and aldehydes in the former and the greater quantities of medium-chain (C₇–C₁₁) compounds in olive oil. This can be explained by their different origins, mainly from the linoleic acid in walnut oil or almost exclusively from the oleic acid in olive oil.     

Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation

The protective effect of phenolic compounds from an olive oil extract, and of olive oils with (extra-virgin) and without (refined) phenolic components, on low density lipoprotein (LDL) oxidation was investigated. When added to isolated LDL, phenolics [0.025–0.3 mg/L caffeic acid equivalents (CAE)] increased the lag time of conjugated diene formation after copper-mediated LDL oxidation in a concentration-dependent manner. Concentrations of phenolics greater than 20 mg/L inhibited formation of thiobarbituric-acid reactive substances after AAPH-initiated LDL oxidation. LDL isolated from plasma after preincubation with phenolics (25–160 mg/L CAE) showed a concentration-dependent increase in the lag time of conjugated diene formation after copper-mediated LDL oxidation. Refined olive oil (0 mg/L CAE) and extra-virgin olive oil (0.1 and 0.3 mg/L CAE) added to isolated LDL caused an increase in the lag time of conjugated diene formation after copper-mediated LDL oxidation that was related to olive oil phenolic content. Multiple regression analysis showed that phenolics were significantly associated with the increase in lag time after adjustment for effects of other antioxidants; α-tocopherol also achieved a statistically significant effect. These results indicate that olive oil phenolic compounds protect LDL against peroxyl radical-dependent and metal-induced oxidation in vitro and could associate with LDL after their incubation with plasma. Both types of olive oil protect LDL from oxidation. Olive oil containing phenolics, however, shows more antioxidant effect on LDL oxidation than refined olive oil.     

Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein

The objective of this study was to compare two oils with different polyunsaturated/saturated (P/S) fatty acid ratios, refined olive oil (P/S 0.75) and palm olein (P/S 0.25), in frying French fries. The chemical qualities of the oil residues extracted from the French fries were assayed for five consecutive batches fried at 1-h intervals. The levels of total polar compounds, free fatty acids, p-anisidine value and phytosterol oxidation products (POPs) were elevated in French fries fried in both oils. The level of total polar compounds increased from 4.6 in fresh refined olive oil to 7.3% in final batches of French fries. The corresponding figures for palm olein were 9.8–13.8%. The level of free fatty acid in fresh refined olive oil increased from 0.06 to 0.11% in final products. These figures for palm olein were 0.04–0.13%. The p-anisidine value increased from 3.7 to 32.8 and 2.5 to 53.4 in fresh oils and in final batches of French fries in refined olive oil and palm olein, respectively. The total amount of POPs in fresh refined olive oil increased from 5.1 to 9.6 μg/g oil in final products. These figures were 1.9 to 5.3 μg/g oil for palm olein.     

Paraoxonase 1 Activity in Chylomicrons and VLDL: The Effect of Type 2 Diabetes and Meals Rich in Saturated Fat and Oleic Acid

Paraoxonase 1 (PON 1) has antioxidant and cardioprotective properties and is abnormally low in type 2 diabetic serum. This study aimed to determine the effect of type 2 diabetes and meals rich in saturated fat and oleic acid on PON1 activity in chylomicrons and very low density lipoproteins (VLDL). PON1 arylesterase activity was measured in chylomicrons and VLDL that were isolated in serum from 20 patients with type 2 diabetes and 20 age- and gender-matched, overweight controls 3 h after meals rich in cream or olive oil in a randomized, cross-over study. Chylomicron–PON1 activity (45%, P = 0.02), ratio chylomicron–PON1/chylomicron–triacylglycerides (TAG) (42%, P = 0.03) and chylomicron–protein content (46%, P < 0.001) were significantly lower in patients with type 2 diabetes compared with controls after the olive oil meal with comparable findings after the meal rich in cream. After ingestion of olive oil, chylomicron–PON1 activity was significantly higher in controls (P = 0.01) and marginally higher (P = 0.06) in diabetic patients and chylomicron–TAG were significantly (P < 0. 05) higher in both groups of subjects, compared with values after ingestion of cream. VLDL–PON1 increased (two-fold) significantly (P < 0.003) during both meals. Chylomicron-PON1 activity was correlated significantly with chylomicron–protein (P < 0.001, n = 40) and with postprandial serum PON1 activity (P ≤ 0.001, n = 40). Our data suggest that type 2 diabetes is associated with abnormally low chylomicron–PON1 activity after fatty meals and this may be linked to lower chylomicron–protein content and serum PON1 activity. Switching from saturated fat to olive oil in the meal increases PON1 activity in the chylomicron fraction largely due to increased numbers of chylomicron particles.     

Update on control of olive oil adulteration and misbranding in the United States

The Food and Drug Administration has carried out a regulatory program since 1982 to control olive oil adulteration and mislabeling in the U.S. Analysis of imported and domestically packaged olive oil products and inspection of domestic packers have significantly reduced the presence of undeclared esterified olive oil in olive oil products. Undeclared esterified olive oil was present in 13% of olive oils examined in a 1985–86 survey, compared to 65% in a 1983–84 survey. Undeclared olive pomace oil and seed oils continue to require surveillance in a continuing effort to eliminate olive oil adulteration.     

Consumption of c9,t11-18:2 or t10,c12-18:2 enriched dietary supplements does not influence milk macronutrients in healthy, lactating women

Substantial research suggests that the t10,c12–18:2, but not the c9,t11–18:2, isomer of conjugated linoleic acid (CLA) reduces milk fat synthesis in lactating bovine and rodent species. Because fat is the major energy-yielding component in human milk, we were interested in whether this is true for women as well. Thus, the effects of c9,t11–18:2 and t10,c12–18:2 on milk fat were examined in breast-feeding women (n = 12) in a double-blind, placebo-controlled, crossover study with latin-square design. The study was divided into six periods: baseline (3 days), three intervention periods (5 days each), and two washout periods (9 days each). During each intervention period, women consumed 750 mg/day of a supplement containing predominantly c9,t11–18:2, t10,c12–18:2, or 18:1 (olive oil placebo). Milk was collected by complete breast expression on the final day of each period. Infant milk consumption was estimated by 24 h weighing on the penultimate day of each intervention and washout period, and maternal adiposity (% body fat) was determined at baseline using dual energy X-ray absorptiometry. Milk c9,t11–18:2 and t10,c12–18:2 concentrations were greater (P < 0.05) during the corresponding CLA treatment periods as compared to the placebo period, providing strong evidence of subject compliance. Both CLA isomers were transferred into milk fat at relatively high efficiency; average transfer efficiency was estimated to be 23.3%. Compared to the placebo treatment, milk fat content was not reduced during either CLA treatment. Data indicate that body fatness did not modify any putative effect of isomeric CLA consumption on milk fat concentration. The evidence from this study suggests that the sensitivity of lactating women’s mammary tissue to an anti-lipogenic effect of the t10,c12–18:2 isoform of CLA may be less than previously hypothesized.     

Postharvest Heat Treatment for Olive Oil Debittering at the Industrial Scale

To enhance the debittering of olive oil, 500-kg olive fruit (Olea europaea L.) samples in duplicate from different olive cultivars and orchard locations in Spain (Manzanilla olive fruits from Villarrasa during the 2002/2003, 2004/2005 and 2005/2006 seasons, or from Dos Hermanas during the 2004/2005 and 2005/2006 seasons, Picual olive fruits from Cabra during the 2004/2005 season and Verdial olives from Villarrasa during the 2004/2005 and 2005/2006 seasons) were treated by dipping in hot water under different conditions (50–68 °C for 3 or 5 min), which had been previously determined based on laboratory-scale experiments, and subsequently processed for virgin olive oil extraction. Heat treatment produced a change in the intensity of the oil bitterness in all cases, increased the pigment content, decreased stability and reduced the sensory freshness of the oil. Although heat treatment reduced the phenolic content of the oil, this effect was not uniform among the different phenolic compounds and depended on the crop season and olive variety. Therefore, the determination of debittering conditions will require a series of preliminary laboratory-scale experiments.     

Oil Content and Fatty Acid Profile of Spanish Cultivars During Olive Fruit Ripening

The oils produced from five olive cultivars (i.e. arbequina, gordal, manzanilla, picual and picudo) and the evolution of fatty acid profile during olive fruit ripening were studied. The total oil content increased throughout ripening for Picudo cultivars; however, all other cultivars reached maximum oil contents between ripeness stage 2 and 4. The content of trans (0.3–5.8%), saturated (8.3–21.4%), monounsaturated (41.9–84.1%) and polyunsaturated fatty acids (2.3–49.7%) varied with the ripeness state and cultivar. Different trends of the different parameters were found as a function of the ripeness state and the cultivar. Statistical analysis reveal that manzanilla drupes, at the different ripeness states, are clearly different from the rest of the cultivars. In addition, there were no significant differences in the fatty acid profile of the oils obtained from drupes at ripeness states between 2 and 4.     

Sterol fractions in hazelnut and virgin olive oils and 4,4′-dimethylsterols as possible markers for detection of adulteration of virgin olive oil

Reports on the methylsterol fractions of hazelnut oils are scarce. The objectives of this study were to characterize methylsterols in hazelnut and virgin olive oils and to study the possibility of detection of adulteration of virgin olive oils. In hazelnut oils, 4-desmethylsterols were present in higher proportions (86 to 91%) than in virgin olive oils where this fraction was ca. 50% of the total sterol. In the 4-monomethylsterol fraction, citrostadienol was the major component in both kinds of oils followed by cycloeucalenol and obtusifoliol in virgin olive oils, and obtusifoliol in hazelnut oils. 24-Methylenecycloartanol was predominant in both kinds of oils in the 4,4′-dimethylsterols. For the first time, δ-amyrin was tentatively identified by comparing published mass spectral data in the analyzed samples of both kinds of oils. An unknown compound X (containing a lupane skeleton) and lupeol were detected only in the 4,4′-dimethylsterols fraction of hazelnut oils at a level of 2–8 and 6–10%, respectively. GC-MS analysis showed that adulteration of virgin olive oil by hazelnut oil could be detected at a level less than 4% by using these two compounds as possible potential markers.     

Column and high-performance size exclusion chromatography applications to the in vivo digestibility study of a thermoxidized and polymerized olive oil

This study aimed (i) to design an in vivo model to study fat digestibility, and (ii) to apply this design to test the in vivo digestibility of a highly thermoxidized olive oil. True digestibility of unheated olive oil was tested 2, 4, 6, and 7 h after administering 1 g of olive oil/100 g body weight to young adult Wistar rats by means of esophageal probes. Remaining gastrointestinal lumen fat showed an inversely linear relationship (t=−0.9932; P<0.001) with the length of the experiment. A 4-h test was considered adequate because after this period, half of the oil administer still temains in the lumen, making it possible to accurately measure the different nondigested, nonabsorbed themoxidized compounds. In a second experiment, fresh olive oil (3.6 mg polar content/100 mg oil) was heated at 180°C for 50 h in the presence of air; the polar content in this oil rose to 46.0 mg/100 mg oil. After 4 h, the true digestibility coefficient of 50-h heated olive oil did not significantly change, although it tended to decrease (24%) with respect to the unheated oil. Silica gel column chromatography and high-performance size exclusion chromatography were used to quantify nonthermoxidized and thermoxidized products present in the oils and in the gastrointestinal lumen after these test periods. True digestibility of the different thermoxidized compounds from the heated oil was 30–40%, whereas that of thermoxidized compounds from the fresh oil was much higher (∼80%). Nonoxidized triacylglycerol hydrolysis was negatively affected by the presence of large amounts of thermoxidized compounds. The present proposed model seems to be a useful tool for the study of thermoxidized oils. Data also show that thermoxidized compounds from abused olive oil are poorly but actively hydrolyzed and absorbed in vivo.     

Influence of operation variables on quality parameters of olive husk oil extracted with CO<Subscript>2</Subscript>: Three-step sequential extraction

Supercritical CO₂ extraction is a viable alternative process for the extraction of high-quality oil from olive husk (also known as olive pomace), a residue obtained in the production of olive oil. We analyzed the effect of pressure (100–300 bar), temperature (40–60°C), solvent flow (1–1.5 L/min), and particle size (0.30–0.55 mm) on four important quality parameters of the oil extracted with CO₂: tocopherol concentration, extinction coefficients at 232 and 270 nm, and saponification value. Response surface methodology was used to obtain mathematical expressions related to the operating variables and parameters studied. Results from these experiments were also used to design a three-step sequential CO₂ extraction procedure to obtain a higher-quality extract. The optimal operational sequence consisted of a first extraction step at 75 bar for 1 h using 1% (vol/vol) ethanol modifier, followed by a second extraction stage at 350 bar for 2.5 h without ethanol and a third step, also at 350 bar, for 2.5 h but using ethanol. These extraction conditions obtained an intermediate fraction of oil with 64% yield and all normal parameters according to European Commission food legislation. This fraction is suitable without any further refining. On the contrary, the oils obtained by hexane extraction and by conventional supercritical CO₂ extraction at optimal conditions are suitable for human consumption after further refining. This last finding may result in improved economics of the sequential CO₂ extraction process compared to the conventional extraction method with hexane.     

Oil and fat hydrolysis with lipase fromAspergillus sp.

Hydrolysis of olive oil, soybean oil, mink fat, lard, palm oil, coconut oil, and a hydrogenated, hardened oil with lipase from anAspergillus sp. has been studied. The lipase had high specific activity (60,000 U/g) and did not show any positional specificity. The lipase proved to be a more effective catalyst than Lipolase fromA. oryzae, with an optimal activity at 37°C and pH 6.5–7.0. It was activated by Ca²⁺ but inactivated by organic solvents such as isopropanol and propanone. All substrates examined could be hydrolyzed to corresponding fatty acids with this enzyme at concentrations of 5–30 U/meq with yields of 90–99% in 2–24 h. The degree of hydrolysis was almost logarithmically linear with reaction time and occurred in two stages. The lipase was stable and could be repeatedly recycled for hydrolysis.     

Quantitation of potent odorants of virgin olive oil by stable-isotope dilution assays

The potent odorants of four olive oil samples differing in flavor were quantitated, and their odor activity values (OAVs) were calculated by dividing the concentrations of the odorants in the oil samples by the flavor threshold values in the oil. The odorants with higher OAVs were contrasted with the different notes of the flavor profiles of the olive oils. It was concluded that the following compounds contributed mainly to the flavor notes given in parentheses: (Z)-3-hexenal (green), ethyl 2-methylbutyrate, ethyl isobutyrate, ethyl cyclohexanoate (fruity), (Z)-2-nonenal (fatty) and 4-methoxy-2-methyl-2-butanethiol (black-currant-like). The results showed that the calculation of OAVs is an approach to objectify the flavor differences of olive oil samples. Presented at the 83rd Annual Meeting of the American Oil Chemists’ Society, Toronto, Canada, May 10–14, 1992.