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J Agric Food Chem

Title:		Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils
Author(s):		Neugebauer A; Schieberle P; Granvogl M;
Address:		"Lehrstuhl fur Lebensmittelchemie, Technische Universitat Munchen, Fakultat fur Chemie, Lise-Meitner-Strasse 34, D-85354 Freising, Germany. Institut fur Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Universitat Hohenheim, Fakultat Naturwissenschaften, Garbenstrasse 28, D-70599 Stuttgart, Germany"
Journal Title:		J Agric Food Chem
Year:		2021
Volume:		20211202
Issue:		49
Page Number:		14878 - 14892
DOI:		10.1021/acs.jafc.1c02228
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Microbial spoilage of olive fruits is among the most frequent reasons for two types of off-flavors in olive oils, assigned as musty and fusty/muddy sediment. To characterize both off-flavors on a molecular level by means of the sensomics approach, the key aroma compounds in a premium extra virgin olive oil (PreOO1) eliciting the typical sensory properties were compared to those identified in two off-flavor olive oils obtained from the International Olive Council (IOC). A comparative aroma extract dilution analysis (cAEDA) followed by identification experiments revealed 53 odorants in the musty reference olive oil (MusOO1) and 48 odorants in the fusty/muddy sediment one (FusOO1). Odorants, differing in flavor dilution (FD) factors or showing a high FD factor in at least one of the olive oils, were quantitated by stable isotope dilution analysis (SIDA), followed by the calculation of odor activity values (OAVs; ratio of concentration of an odorant to the respective odor threshold in odorless refined sunflower oil). Aroma recombination and omission experiments revealed 13 key aroma compounds in MusOO1 and 12 in FusOO1. To demonstrate the importance of volatile phenols, 10 phenolic smelling odorants were quantitated in further 13 extra virgin olive oils, in 3 musty and in 13 fusty/muddy sediment defective olive oils, and in 8 olive oils with other off-flavors. Both sensory defects could successfully be discriminated from extra virgin olive oils by applying either a principal component analysis or a hierarchical cluster analysis. Considering possible reaction pathways and all results obtained including Pearson coefficients between the odorant concentrations and the intensities of the defects, specifically 2-methoxyphenol and 4-ethylphenol were proposed as marker compounds for the quality assignment of both types of off-flavors induced by microbial spoilage among the identified key aroma compounds"
Keywords:		Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry *Odorants/analysis Olive Oil *Volatile Organic Compounds/analysis 2-methoxyphenol 4-ethylphenol Pearson coefficient extra virgin olive oil fusty muddy sediment musty off-flavor stable isotope;
Notes:		"MedlineNeugebauer, Anja Schieberle, Peter Granvogl, Michael eng 2021/12/03 J Agric Food Chem. 2021 Dec 15; 69(49):14878-14892. doi: 10.1021/acs.jafc.1c02228. Epub 2021 Dec 2"