Changes in the volatile composition of Spanish?style green table olives induced by pasteurisation treatment

Thermal treatment of pasteurisation is the most widely used stabilisation method for packed green table olives. In present work, influence on composition volatile compounds in Spanish-style olives was studied. To this aim, two thermal processes (P1 = 85 °C 7 min; P2 15 min) were evaluated by comparing contents pasteurised with those unpasteurised Volatiles analysed, both olive juice and cover brine, means headspace solid-phase microextraction (HS-SPME) followed gas chromatography-mass spectrometry (GC-MS). Both treatments caused significant increases diverse ethyl methyl esters derived from several chemical reactions (lipid oxidation, Maillard reaction, degradation carotenoids). Significant differences between samples subjected to P1 only found 1-octen-3-ol, pentanal 6-methyl-5-hepten-2-one juice.