A Comparative Study of the Potent Odorants of Different Virgin Olive Oils
H. Guth, Werner Grosch
Fette Seifen Anstrichmittel
Abstract
Abstract The flavour of virgin olive oil was investigated by means of an aroma extract dilution analysis. A comparative study of four oil samples differing in the flavour, indicated that the following odorants were mainly responsible for the odour notes given in brackets: (Z)‐3‐hexenol, hexanal, (E)‐2‐hexenal and (Z)‐3‐hexenal (green), ethyl 2‐methylbutyrate, (Z)‐3‐hexenyl acetate and ethyl cyclohexanoate (fruity), (E,E)‐2,4‐decadienal, (E)‐ and (Z)‐2‐nonenal (fatty) and 4‐methoxy‐2‐methyl‐2‐butanethiol (black currant‐like).
Extracted Claims
11 claims extracted from this paper into the knowledge graph
4‐methoxy‐2‐methyl‐2‐butanethiol contributes to black currant-like odor
“4‐methoxy‐2‐methyl‐2‐butanethiol (black currant‐like)”
(E)‐2‐nonenal contributes to fatty odor
“(E,E)‐2,4‐decadienal, (E)‐ and (Z)‐2‐nonenal (fatty)”
(E,E)‐2,4‐decadienal contributes to fatty odor
“(E,E)‐2,4‐decadienal, (E)‐ and (Z)‐2‐nonenal (fatty)”