**Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis**

**Igor Luki´c 1,2,\* , Marina Luki´c <sup>1</sup> , Mirella Žaneti´c <sup>3</sup> , Marin Krapac <sup>1</sup> , Sara Godena <sup>1</sup> and Karolina Brki´c Bubola <sup>1</sup>**


Received: 11 October 2019; Accepted: 6 November 2019; Published: 9 November 2019

**Abstract:** Despite having an interesting native olive gene pool and a rapidly emerging olive oil industry, monovarietal extra virgin olive oils (EVOO) from Croatia are relatively unexplored. To investigate the inter-varietal diversity of typical volatile and phenolic profiles of Croatian EVOO, 93 samples from six olive (*Olea europaea* L.) varieties were subjected to gas chromatography-ion trap mass spectrometry (GC-IT-MS) and ultra-performance liquid chromatography with diode array detection (UPLC-DAD), respectively. Quantitative descriptive sensory analysis was also performed. Analysis of variance extracted many relevant exclusive or partial discriminators between monovarietal EVOOs among the identified volatile compounds and phenols. Successful differentiation model with a 100% correct classification was built by linear discriminant analysis, while the most typical volatiles for each monovarietal EVOO were confirmed by partial least squares discriminant analysis. Diverse typical sensory attributes among the EVOOs were tentatively ascribed to the variations in the composition of volatiles and phenols. It was proven that the approach that comprises GC-IT-MS and UPLC-DAD analysis may provide additional objective information about varietal origin and typicity which successfully complement those obtained by sensory analysis. The approach was characterized as universal in nature, with a significant potential to contribute in strengthening the varietal identities and position on the market of monovarietal and Protected Denomination of Origin (PDO) EVOO.

**Keywords:** extra virgin olive oil; volatile compounds; phenols; sensory quality; varietal typicity
