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-decadien...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2005-02, Vol.53 (4), p.1179-1184 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Iraqi, Rafika Vermeulen, Catherine Benzekri, Amale Bouseta, Amina Collin, Sonia |
| description | “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 |
| doi_str_mv | 10.1021/jf040349w |
| format | Article |
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(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</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf040349w</identifier><identifier>PMID: 15713037</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>aroma extract dilution analysis ; Biological and medical sciences ; Chromatography, Gas - methods ; food composition ; Food industries ; Fruit - chemistry ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; gas chromatography ; Gas Chromatography-Mass Spectrometry ; green olives ; Humans ; Morocco ; Odorants - analysis ; odors ; Olea - chemistry ; olfactometry ; Olive Oil ; olives ; Plant Oils - chemistry ; volatile compounds</subject><ispartof>Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.1179-1184</ispartof><rights>Copyright © 2005 American Chemical Society</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a436t-59e77db5c2e3f0544d4605a655760007f3d964cdc069e7605cc41f7a6958865a3</citedby><cites>FETCH-LOGICAL-a436t-59e77db5c2e3f0544d4605a655760007f3d964cdc069e7605cc41f7a6958865a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf040349w$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf040349w$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16534869$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15713037$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Iraqi, Rafika</creatorcontrib><creatorcontrib>Vermeulen, Catherine</creatorcontrib><creatorcontrib>Benzekri, Amale</creatorcontrib><creatorcontrib>Bouseta, Amina</creatorcontrib><creatorcontrib>Collin, Sonia</creatorcontrib><title>Screening for Key Odorants in Moroccan Green Olives by Gas Chromatography−Olfactometry/Aroma Extract Dilution Analysis</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>“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</description><subject>aroma extract dilution analysis</subject><subject>Biological and medical sciences</subject><subject>Chromatography, Gas - methods</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>green olives</subject><subject>Humans</subject><subject>Morocco</subject><subject>Odorants - analysis</subject><subject>odors</subject><subject>Olea - chemistry</subject><subject>olfactometry</subject><subject>Olive Oil</subject><subject>olives</subject><subject>Plant Oils - chemistry</subject><subject>volatile compounds</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0c1uEzEUBWALgWgoLHgB8AYkFkPt8d94GUIJiKBUSiuWluOxU4fJONgzbeYNWPOIPAmOEjUbJFaWfD5d6_oA8BKj9xiV-GLtEEWEyvtHYIRZiQqGcfUYjFAOi4pxfAaepbRGCFVMoKfgDDOBCSJiBHYLE61tfbuCLkT41Q5wXoeo2y5B38JvIQZjdAunewXnjb-zCS4HONUJTm5j2OgurKLe3g5_fv2eN06bLmxsF4eL8T6El7su5jv40Td950MLx61uhuTTc_DE6SbZF8fzHNx8uryefC5m8-mXyXhWaEp4VzBphaiXzJSWOMQorSlHTHPGBM_7CEdqyampDeJZ5sgYip3QXLKq4kyTc_D2MHcbw8_epk5tfDK2aXRrQ58UF5SUnFf_hVgwQrCkGb47QBNDStE6tY1-o-OgMFL7PtRDH9m-Og7tlxtbn-SxgAzeHIFORjcu_7zx6eQ4I7TiMrvi4Hzq7O4h1_FH3oAIpq6vFkp-uELfKzlTe__64J0OSq9innmzKFF-FEkhSiJPL2uT1Dr0MReT_rHCX364t5M</recordid><startdate>20050223</startdate><enddate>20050223</enddate><creator>Iraqi, Rafika</creator><creator>Vermeulen, Catherine</creator><creator>Benzekri, Amale</creator><creator>Bouseta, Amina</creator><creator>Collin, Sonia</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20050223</creationdate><title>Screening for Key Odorants in Moroccan Green Olives by Gas Chromatography−Olfactometry/Aroma Extract Dilution Analysis</title><author>Iraqi, Rafika ; Vermeulen, Catherine ; Benzekri, Amale ; Bouseta, Amina ; Collin, Sonia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a436t-59e77db5c2e3f0544d4605a655760007f3d964cdc069e7605cc41f7a6958865a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>aroma extract dilution analysis</topic><topic>Biological and medical sciences</topic><topic>Chromatography, Gas - methods</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fruit - chemistry</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>green olives</topic><topic>Humans</topic><topic>Morocco</topic><topic>Odorants - analysis</topic><topic>odors</topic><topic>Olea - chemistry</topic><topic>olfactometry</topic><topic>Olive Oil</topic><topic>olives</topic><topic>Plant Oils - chemistry</topic><topic>volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Iraqi, Rafika</creatorcontrib><creatorcontrib>Vermeulen, Catherine</creatorcontrib><creatorcontrib>Benzekri, Amale</creatorcontrib><creatorcontrib>Bouseta, Amina</creatorcontrib><creatorcontrib>Collin, Sonia</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Iraqi, Rafika</au><au>Vermeulen, Catherine</au><au>Benzekri, Amale</au><au>Bouseta, Amina</au><au>Collin, Sonia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Screening for Key Odorants in Moroccan Green Olives by Gas Chromatography−Olfactometry/Aroma Extract Dilution Analysis</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2005-02-23</date><risdate>2005</risdate><volume>53</volume><issue>4</issue><spage>1179</spage><epage>1184</epage><pages>1179-1184</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><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 ≤ 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</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>15713037</pmid><doi>10.1021/jf040349w</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.1179-1184 |
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| source | ACS Publications; MEDLINE |
| subjects | aroma extract dilution analysis Biological and medical sciences Chromatography, Gas - methods food composition Food industries Fruit - chemistry Fruit and vegetable industries Fundamental and applied biological sciences. Psychology gas chromatography Gas Chromatography-Mass Spectrometry green olives Humans Morocco Odorants - analysis odors Olea - chemistry olfactometry Olive Oil olives Plant Oils - chemistry volatile compounds |
| title | Screening for Key Odorants in Moroccan Green Olives by Gas Chromatography−Olfactometry/Aroma Extract Dilution Analysis |
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