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--- olea_europaea_l [2024/06/13 07:31] – andreas
+++ olea_europaea_l [2024/06/13 09:45] (aktuell) – andreas
@@ Zeile 19: / Zeile 19: @@
 **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]]
+"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]
 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). \\