Screening for Key Odorants in Moroccan Green Olives by Gas Chromatography−Olfactometry/Aroma Extract Dilution Analysis

“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. (Z)-3-Hexenal [flavor dilution factor (FD) = 256], (E,E)-2,4-decadienal (FD = 128), and (E,Z)-2,4-decadien...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 53; no. 4; pp. 1179 - 1184
Main Authors:	Iraqi, Rafika, Vermeulen, Catherine, Benzekri, Amale, Bouseta, Amina, Collin, Sonia
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 23-02-2005
Subjects:	aroma extract dilution analysis Biological and medical sciences Chromatography, Gas - methods food composition Food industries Fruit - chemistry Fruit and vegetable industries Fundamental and applied biological sciences. Psychology gas chromatography Gas Chromatography-Mass Spectrometry green olives Humans Morocco Odorants - analysis odors Olea - chemistry olfactometry Olive Oil olives Plant Oils - chemistry volatile compounds Morocco Olfactometry Green olive; flavor; aroma extract dilution analysis Fruit Extract Aldehyde Flavor Olive Gas chromatography Screening Dilution Analysis method Aroma AEDA; aldehydes
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Summary:	“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. (Z)-3-Hexenal [flavor dilution factor (FD) = 256], (E,E)-2,4-decadienal (FD = 128), and (E,Z)-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 (FD ≤ 64) such as α-farnesene, trans-nerolidol, nerol acetate, limonene, α-, β-, and γ-terpineol, linalool, and β-myrcene were detected in the fruit extract, although they were not reported as olive oil constituents. Keywords: Green olive; flavor; aroma extract dilution analysis, AEDA; aldehydes
Bibliography:	ark:/67375/TPS-9BP0W89L-9 istex:B0BB63D484C76662AF79949A6B30C2C3C98E183F ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 ObjectType-Article-1 ObjectType-Feature-2
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf040349w