Study the influence of latitude, agronomic practices and variety, on the evolution of flavor responsible compounds (volatiles and phenols compounds) of extra virgin olive oil

1.- Determine the variety effect on the evolution of the volatiles and phenols compounds in extra virgin olive oil. 2.- Define harvest sites according to fat yield and flavor potential of each variety. 3.- Determine the climatic and agronomical effect on volatiles and phenols compounds in extra virgin olive oils of ?Arbequina?, ?Arbusana? and ?Koroneiki? varieties from the Coquimbo and el Maule Regions.