QUANTITATION OF POTENT ODORANTS OF VIRGIN OLIVE OIL BY STABLE-ISOTOPE DILUTION ASSAYS

被引：143

作者：

GUTH, H ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCHE FORSCHUNGSANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4,W-8046 GARCHING,GERMANY

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1993年 / 70卷 / 05期

关键词：

CAPILLARY GAS CHROMATOGRAPHY; ISOTOPE DILUTION ASSAY; MASS SPECTROMETRY; ODOR ACTIVITY VALUE; ODORANT; ODOR EVALUATION; QUANTITATION;

D O I：

10.1007/BF02542586

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 (blackcurrant-like). The results showed that the calculation of OAVs is an approach to objectify the flavor differences of olive oil samples.

引用

页码：513 / 518

页数：6

共 17 条

[1] ON AUTOXIDATION OF METHYL LINOLEATE IN WATER .3. CHROMATOGRAPHIC SEPARATION OF WATER-SOLUBLE REACTION PRODUCTS [J].

ESTERBAU.H .

FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1968, 70 (01) :1-&

[2]

GILBERT J, 1987, APPL MASS SPECTROMET, P89

[3] DETECTION OF POTENT ODORANTS IN FOODS BY AROMA EXTRACT DILUTION ANALYSIS [J].

GROSCH, W .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1993, 4 (03) :68-73

[4] 3-METHYLNONANE-2,4-DIONE - AN INTENSE ODOR COMPOUND FORMED DURING FLAVOR REVERSION OF SOYBEAN OIL [J].

GUTH, H ;

GROSCH, W .

FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1989, 91 (06) :225-230

[5] A COMPARATIVE-STUDY OF THE POTENT ODORANTS OF DIFFERENT VIRGIN OLIVE OILS [J].

GUTH, H ;

GROSCH, W .

FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1991, 93 (09) :335-339

[6]

GUTH H, 1990, Lebensmittel-Wissenschaft and Technologie, V23, P513

[7] FLAVOR PERCEPTIBILITY OF STRAIGHT CHAIN, UNSATURATED ALDEHYDES AS A FUNCTION OF DOUBLE-BOND POSITION AND GEOMETRY [J].

MEIJBOOM, PW ;

JONGENOTTER, GA .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1981, 58 (06) :680-682

[8] RELATIONSHIP BETWEEN MOLECULAR STRUCTURE + FLAVOR PERCEPTIBILITY OF ALIPHATIC ALDEHYDES [J].

MEIJBOOM, PW .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (04) :326-&

[9]

RIGAUD J, 1986, SCI ALIMENT, V6, P213

[10] POTENT ODORANTS OF THE WHEAT BREAD CRUMB - DIFFERENCES TO THE CRUST AND EFFECT OF A LONGER DOUGH FERMENTATION [J].

SCHIEBERLE, P ;

GROSCH, W .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1991, 192 (02) :130-135

← 1 2 →