| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| olea_europaea_l [2024/06/12 09:23] – andreas | olea_europaea_l [2024/06/13 09:45] (aktuell) – andreas |
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| **Olive oil**: "Virgin means the oil was produced by the use of mechanical means only, with no chemical treatment. The term virgin oil with reference to production method includes both Virgin and Extra-Virgin olive oil products, depending on quality." \\ | **Olive oil**: "Virgin means the oil was produced by the use of mechanical means only, with no chemical treatment. The term virgin oil with reference to production method includes both Virgin and Extra-Virgin olive oil products, depending on quality." \\ |
| [[http://en.wikipedia.org/wiki/Olive_oil]] | [[http://en.wikipedia.org/wiki/Olive_oil]] |
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| | "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)." \\ |
| | [Guth, H., and W. Grosch. "A comparative study of the potent odorants of different virgin olive oils." Lipid/Fett 93.9 (1991): 335-339] |
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| | The most potent odorants (highest OAV) of two Greek virgin olive oils which mainly contributed to several flavor notes were: hexanal and (Z)-3-hexenal (green), octanal, (Z)-2-nonenal, (E,E)-2,4-decadienal and 1-octen-3-one (rancid), ethyl 2-methylbutanoate, ethyl 2-methylpropanoate and ethyl cyclohexanoate (fruity). \\ |
| | [Blekas, Georgios, and H. Guth. "Evaluation and quantification of potent odorants of Greek virgin olive oils." Developments in Food Science. Vol. 37. Elsevier, 1995. 419-427] |
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| "The potent odorants of virgin olive oils from Italy (I), Spain (S), and Morocco (M) were screened by aroma extract dilution analyses and gas chromatography olfactometry of headspace samples. After quantification, odor activity values (OAVs) were calculated by dividing the concentrations of the odorants in the oil samples by their nasally and retronasally determined odor threshold values in sunflower oil. On the basis of the nasal thresholds, the following compounds showed high OAVs in the oils given in parentheses: acetaldehyde (I, S, M), acetic acid (I, S), propanal (I), 1-penten-3-one (I), (E,Z)-2,4-decadienal (I, M), trans-4,5-epoxy-(E)-2-decenal (I, S, M), (Z)-3-hexenal (I, M), (E)-2-hexenal (I), (Z)-3-hexenyl acetate (I), 4-methoxy-2-methyl-2-butanethiol (S), ethyl 2- and 3-methylbutyrate (S, M), 2- and 3-methylbutanal (S), ethyl cyclohexylcarboxylate (M), and ethyl isobutyrate (M). Higher OAVs were additionally found for hexanal (I) and (Z)-2-nonenal (I, M) when retronasal odor thresholds were used as the basis. The potent odorants were dissolved in a refined plant oil in the concentrations found in the three olive oil samples. The flavor profiles of the models obtained were very close to those of the real samples, indicating that the different notes in the flavor profiles of these oils could be reproduced, e.g., green [Italy, (Z)-3-hexenal and (Z)-3-hexenol], fruity [Morocco, ethyl cyclohexyl carboxylate], black currantlike [Spain, 4-methoxy-3-methyl-2-butanethiol]. Models missing one or several compounds with the same odor quality gave an insight into the importance of the odorants contributing to the flavor profiles of the oil samples." Ethyl cyclohexyl carboxylate found in oil from Morocco is formed by fermentation of the olive fruits which takes place in the traditional process used for oil production there.\\ | "The potent odorants of virgin olive oils from Italy (I), Spain (S), and Morocco (M) were screened by aroma extract dilution analyses and gas chromatography olfactometry of headspace samples. After quantification, odor activity values (OAVs) were calculated by dividing the concentrations of the odorants in the oil samples by their nasally and retronasally determined odor threshold values in sunflower oil. On the basis of the nasal thresholds, the following compounds showed high OAVs in the oils given in parentheses: acetaldehyde (I, S, M), acetic acid (I, S), propanal (I), 1-penten-3-one (I), (E,Z)-2,4-decadienal (I, M), trans-4,5-epoxy-(E)-2-decenal (I, S, M), (Z)-3-hexenal (I, M), (E)-2-hexenal (I), (Z)-3-hexenyl acetate (I), 4-methoxy-2-methyl-2-butanethiol (S), ethyl 2- and 3-methylbutyrate (S, M), 2- and 3-methylbutanal (S), ethyl cyclohexylcarboxylate (M), and ethyl isobutyrate (M). Higher OAVs were additionally found for hexanal (I) and (Z)-2-nonenal (I, M) when retronasal odor thresholds were used as the basis. The potent odorants were dissolved in a refined plant oil in the concentrations found in the three olive oil samples. The flavor profiles of the models obtained were very close to those of the real samples, indicating that the different notes in the flavor profiles of these oils could be reproduced, e.g., green [Italy, (Z)-3-hexenal and (Z)-3-hexenol], fruity [Morocco, ethyl cyclohexyl carboxylate], black currantlike [Spain, 4-methoxy-3-methyl-2-butanethiol]. Models missing one or several compounds with the same odor quality gave an insight into the importance of the odorants contributing to the flavor profiles of the oil samples." Ethyl cyclohexyl carboxylate found in oil from Morocco is formed by fermentation of the olive fruits which takes place in the traditional process used for oil production there.\\ |
| [Sansone-Land, Angelina, Gary R. Takeoka, and Charles F. Shoemaker. "Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)." Food chemistry 149 (2014): 285-295] | [Sansone-Land, Angelina, Gary R. Takeoka, and Charles F. Shoemaker. "Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)." Food chemistry 149 (2014): 285-295] |
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| Olfactometric analysis (AEDA) of black dry-salted olives showed 17 compounds with FD>4. The aroma-active compounds with the highest FD factors (>64) in the olive sample were methyl 2-methylbutyrate (FD 512; tropical-sweet), (Z)-3-hexenol (FD 216; green-flowery), ethyl propanoate (FD 128; fruity-sweet), isoamyl alcohol (FD 128; alcoholic), acetic acid (FD 64; vinegar), 2-Methyl-butanoic acid (FD 64; cheesy), and (E,E)-𝛼-Farnesene (FD 64; flowery, grassy). \\ | Olfactometric analysis (AEDA) of black dry-salted olives showed 17 compounds with FD>4. The aroma-active compounds with the highest FD factors (>64) in the olive sample were methyl 2-methylbutyrate (FD 512; tropical-sweet), (Z)-3-hexenol (FD 216; green-flowery), ethyl propanoate (FD 128; fruity-sweet), isoamyl alcohol (FD 128; alcoholic), acetic acid (FD 64; vinegar), 2-methyl-butanoic acid (FD 64; cheesy), and (E,E)-𝛼-farnesene (FD 64; flowery, grassy). \\ |
| [Selli, Serkan, et al. "GC‐MS olfactometric and LC‐DAD‐ESI‐MS/MS characterization of key odorants and phenolic compounds in black dry‐salted olives." Journal of the Science of Food and Agriculture 98.11 (2018): 4104-4111] | [Selli, Serkan, et al. "GC‐MS olfactometric and LC‐DAD‐ESI‐MS/MS characterization of key odorants and phenolic compounds in black dry‐salted olives." Journal of the Science of Food and Agriculture 98.11 (2018): 4104-4111] |
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