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Volatile constituents in sensory defective virgin olive oils
Author(s) -
Zhu Hanjiang,
Wang Selina C.,
Shoemaker Charles F.
Publication year - 2016
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3264
Subject(s) - chemistry , flavour , acetic acid , limonene , butyric acid , solid phase microextraction , olive oil , food science , sensory analysis , chromatography , gas chromatography–mass spectrometry , organic chemistry , essential oil , mass spectrometry
Negative aromas such as rancid, fusty, winey‐vinegary and frozen are sensory attributes of defective virgin olive oil recognized by the International Olive Council. Solid phase microextraction‐gas chromatography/mass spectrometery (SPME‐GC/MS) was employed to establish a flavour profile for each defective oil. The potential contribution of the identified compounds to the overall aromas of oil samples was assessed by calculating the ratio relative area/odour threshold in air – Relative Area over Threshold (RAOT). The relevant compounds of each defective sensory attributes were suggested: a series of C7‐C12 unsaturated aldehydes, such as 2, 4‐heptadienal, E ‐2‐nonenal and E ‐2‐octenal, were found to be responsible for rancidity, Z ‐3‐hexenyl acetate and nonanoic acid were related to fusty defects, acetic acid and butyric acid were responsible for winey‐vinegary defects, and limonene was found as a relevant compound in frozen oil. Copyright © 2015 John Wiley & Sons, Ltd.