Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives.
(2008) Journal of Agricultural and Food Chemistry — Vol. 56, n° 9, p. 3273-3278 (2008)
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- Abstract
- "Greek-style" Moroccan black table olives were screened for potent odorants by GC/olfactometry/aroma extract dilution analysis of representative Likens-Nickerson extracts and compared with "Spanish-style" green fruits. ( Z)-3-Hexenal, ( E, E)-2,4-decadienal, ( E, Z)-2,4-decadienal, guaiacol, and methional were found in both green and black olives, but with significant differences in concentration according to the fruit ripening degree (the first was lower and the last two were higher in black fruits). Specific compounds not previously detected in green olives (gamma-deca- and dodecalactones, delta-decalactone, and 2-methyl-3-furanthiol) proved to be, with methional, the strongest odors in black olive extracts. These extracts were also distinguishable from green olive extracts by the presence of new sulfur compounds and fewer terpenes.
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Collin, S., Nizet, S., Muls, S., Iraqi, R., & Bouseta, A. (2008). Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives. Journal of Agricultural and Food Chemistry, 56(9), 3273-3278. https://doi.org/10.1021/jf073488x (Original work published 2008)