title: Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives.
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.
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium. sonia.collin@uclouvain.be
authors.forename: Sonia
authors.initials: S
authors.lastname: Collin
authors.forename: Sabrina
authors.initials: S
authors.lastname: Nizet
authors.forename: Sophie
authors.initials: S
authors.lastname: Muls
authors.forename: Rafika
authors.initials: R
authors.lastname: Iraqi
authors.forename: Amina
authors.initials: A
authors.lastname: Bouseta
mesh_terms: D002849:Chromatography, Gas; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D009018:Morocco; D009812:Odorants / Q000032:analysis*; D031658:Olea / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D012903:Smell
chemical_list: D010936:Plant Extracts