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Food Chem

Title:		Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)
Author(s):		Sansone-Land A; Takeoka GR; Shoemaker CF;
Address:		"Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, United States; Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, United States. Electronic address: asansoneland@gmail.com"
Journal Title:		Food Chem
Year:		2014
Volume:		20131031
Issue:
Page Number:		285 - 295
DOI:		10.1016/j.foodchem.2013.10.090
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Volatile constituents of commercial black-ripe table olives (Olea europaea) from the United States, Spain, Egypt and Morocco were analysed by gas chromatography and gas chromatography-mass spectrometry (GC-MS). Dynamic headspace sampling was used to isolate a variety of aldehydes, alcohols, esters, ketones, phenols, terpenes, norisoprenoids, and pyridines. Odour unit values, calculated from concentration and odour threshold data, indicate that the following compounds are major contributors to black-ripe table olive aroma: beta-damascenone, nonanal, (E)-dec-2-enal, 3-methylbutanal, ethyl benzoate, octanal, 2-methoxyphenol, 2-methylbutanal and 2-methoxy-4-methylphenol. Imported olives contained a variety of fermentation derived volatiles that were not detected in domestic olives. Constituents such as ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, oct-1-en-3-one, ethyl hexanoate, (Z)-hex-3-enyl acetate, hexyl acetate, ethyl cyclohexanecarboxylate, benzyl acetate and 4-ethylphenol contributed to the odour of imported olives but were not detected in domestic olives"
Keywords:		Egypt Fruit/*chemistry Gas Chromatography-Mass Spectrometry Molecular Structure Morocco Olea/*chemistry Spain United States Volatile Organic Compounds/*chemistry Black-ripe table olives Olea europaea Volatiles;
Notes:		"MedlineSansone-Land, Angelina Takeoka, Gary R Shoemaker, Charles F eng Comparative Study Research Support, Non-U.S. Gov't England 2013/12/04 Food Chem. 2014 Apr 15; 149:285-95. doi: 10.1016/j.foodchem.2013.10.090. Epub 2013 Oct 31"