The composition of olive oil volatile components depends on genetic factors, ripening
grade of the fruit, fruit storage and processing conditions. Storage of olives in reticular or
plastic bags is still a frequently used practice that has negative effects on oil quality, particularly
on sensory characteristics. The changes of volatile compounds during this procedure
were determined using headspace solid phase microextraction (HS-SPME). The method
was optimised as regards sample conditioning and extraction time, and verified by
testing the repeatability and linearity of the response. The main changes during fruit storage
in bags are increase of methanol and ethanol concentration and decrease of 1-penten-
3-one, trans-2-hexenal and cis-3-hexenyl acetate concentration. The changes in plastic
bags are more evident and significant differences between the two types of storage are
established.
