Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis
(2005) Journal of Agricultural and Food Chemistry — Vol. 53, n° 4, p. 1179-1184 (2005)
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- Abstract
- "Spanish style" Moroccan green table olives were screened for potent odorants by gas chromatography-olfactometry/aroma extraction dilution analysis of a representative Likens-Nickerson extract. (2)-3-Hexenal [flavor dilution factor (FID) = 256], (EE)-2,4-decadienal (FID = 128), and (EZ)-2,4-decadienal (FD = 64) were revealed to confer green and coriander/paraffin oil odors to both fruit and oil extracts, whereas guaiacol (FD = 128) imparted a bad olive, phenolic note. Methional (3-methylthiopropionaldehyde, FD = 128) and several terpenes (FID less than or equal to 64) such as a-farnesene, trans-nerolidol, nerol acetate, limonene, alpha-, beta-, and gamma-terpineol, linalool, and beta-myrcene were detected in the fruit extract, although they were not reported as olive oil constituents.
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Iraqi, R., Vermeulen, C., Benzekri, A., Bouseta, A., & Collin, S. (2005). Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis. Journal of Agricultural and Food Chemistry, 53(4), 1179-1184. https://doi.org/10.1021/jf040349w (Original work published 2005)