Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis |
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| Authors: | Iraqi Rafika Vermeulen Catherine Benzekri Amale Bouseta Amina Collin Sonia |
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| Institution: | 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. |
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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. (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
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