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-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 alpha-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.
Iraqi
Rafika
R
Laboratoire de Biochimie, Faculté des Sciences Dhar Mahraz, UFR de Biochimie Appliquée et Sciences Alimentaires, Université Sidi Mohamed Ben Abdellah, B.P. 1796 Atlas Fès, Morocco.
Vermeulen
Catherine
C
Benzekri
Amale
A
Bouseta
Amina
A
Collin
Sonia
S
D002849:Chromatography, Gas / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D009018:Morocco; D009812:Odorants / Q000032:analysis*; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry
D000069463:Olive Oil; D010938:Plant Oils