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Quantitation of potent odorants of virgin olive oil by stable-isotope dilution assays

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Journal of the American Oil Chemists’ Society

Abstract

The potent odorants of four olive oil samples differing in flavor were quantitated, and their odor activity values (OAVs) were calculated by dividing the concentrations of the odorants in the oil samples by the flavor threshold values in the oil. The odorants with higher OAVs were contrasted with the different notes of the flavor profiles of the olive oils. It was concluded that the following compounds contributed mainly to the flavor notes given in parentheses: (Z)-3-hexenal (green), ethyl 2-methylbutyrate, ethyl isobutyrate, ethyl cyclohexanoate (fruity), (Z)-2-nonenal (fatty) and 4-methoxy-2-methyl-2-butanethiol (black-currant-like). The results showed that the calculation of OAVs is an approach to objectify the flavor differences of olive oil samples.

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Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D 8046, Garching, Germany

    Helmut Guth & Werner Grosch

Authors
  1. Helmut Guth
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  2. Werner Grosch
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Guth, H., Grosch, W. Quantitation of potent odorants of virgin olive oil by stable-isotope dilution assays. J Am Oil Chem Soc 70, 513–518 (1993). https://doi.org/10.1007/BF02542586

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  • DOI: https://doi.org/10.1007/BF02542586

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