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Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution
Rafika Iraqi1, Catherine Vermeulen, Amale Benzekri
1Laboratoire 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.
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
