Quantitation of potent odorants of virgin olive oil by stable-isotope dilution assays |
| |
Authors: | Helmut Guth Werner Grosch |
| |
Affiliation: | (1) Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D 8046 Garching, Germany |
| |
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.
Presented at the 83rd Annual Meeting of the American Oil Chemists’ Society, Toronto, Canada, May 10–14, 1992. |
| |
Keywords: | Capillary gas chromatography isotope dilution assay mass spectrometry odor activity value odorant odor evaluation quantitation |
本文献已被 SpringerLink 等数据库收录! |
|