Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 9, Pages 3273-3278Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf073488x
Keywords
black olive; green olive; flavor; AEDA; lactone; aldehydes
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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, (EE)-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.
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