| Abstract
| - The volatiles produced by leaves and fruits of Olea europaea cv. Olivastra Seggianese have beenanalyzed in two different phenological stages. Furthermore, the volatiles of the virgin olive oil obtainedfrom ripe fruits has been characterized. The volatiles were sampled by means of two differenttechniques: hydrodistillation and SPME. Differences were observed between the two differentcollection times, the different organs, and sampling techniques. The major constituents were oftenaldehydes, particularly (E)-2-hexenal (9.8−48.0%); however, also many terpenoids have beenidentified, mainly (E,E)-α-farnesene (0.2−27.0%), linalool (0−3.6%), β-caryophyllene (0−8.1%), andvalencene (0−2.5%). This is the first investigation on this cultivar. Keywords: Olea europaea; Olivastra Seggianese; volatiles; aldehydes; terpenes; leaves; fruits; virginolive oil; hydrodistillation; SPME
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