Polyphenols and volatile compounds in Ogliarola and Cellina olive.

The Italian region Apulia is characterized by a large virgin oil production; in Italy, about 80% of olive oil production is located in southern regions, where Apulia represents the most important area. In this study, monocultivar olive (Ogliarola and Cellina di Nardò) at different ripening degree from Apulia were analysed. The spectrophotometric and HPLC/DAD/MS quali-quantitative analyses of CMP were performed. Other aim of this study was the in vivo analyses of volatile compounds without a previous pre-treatment of the sample with PTR-TOF-MS instrumentation, a non-invasive technique which allows the achievement of whole mass spectra. Further analyses are in progress to validate a non-destructive optical method (as Multiplex sensor) to monitoring anthocyanins accumulation directly on olive fruits.