Volatile constituents in sensory defective virgin olive oils

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 (C) 2015 John Wiley & Sons, Ltd.