Screening for Key Odorants in Moroccan Green Olives by Gas Chromatography−Olfactometry/Aroma Extract Dilution Analysis

“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 ≤ 64) such as α-farnesene, trans-nerolidol, nerol acetate, limonene, α-, β-, and γ-terpineol, linalool, and β-myrcene were detected in the fruit extract, although they were not reported as olive oil constituents. Keywords: Green olive; flavor; aroma extract dilution analysis, AEDA; aldehydes