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Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor.
J Agric Food Chem. 2020 May 27; 68(21):5927-5937.JA

Abstract

To identify the odorants responsible for a rancid off-flavor in olive oils, first, the key aroma compounds in a premium extra virgin olive oil (PreOO1) were characterized by the sensomics approach and were then compared to those present in a certified rancid off-flavor olive oil (RanOO1) obtained from the International Olive Council (IOC). By application of an aroma extract dilution analysis, 46 odorants were detected and subsequently identified in PreOO1 and 35 odorants in RanOO1, respectively. After quantitation by stable isotope dilution assays, calculation of odor activity values (OAVs; ratio of concentration to odor threshold) revealed only 5 odorants with OAVs > 10 in PreOO1, while 13 odorants showed OAVs > 100 in RanOO1, with (E,Z)-2,4-decadienal, hexanoic acid, octanal, hexanal, (E)-2-octenal, and (Z)-2-nonenal being among the most odor-active compounds. Thus, marker aroma compounds for this off-flavor type could be suggested. Additionally, based on the OAVs obtained, the overall aroma profiles of both oils were mimicked by aroma recombination experiments. As proof of concept, 16 marker odorants were quantitated in two additional extra virgin olive oils and in eight further olive oils eliciting a rancid off-flavor. Application of a principal component analysis (PCA) and a hierarchical cluster analysis successfully discriminated both categories of olive oils. In the 12 olive oils used, acetic acid showed the highest Pearson coefficient between the perceived intensity of the rancid defect and the odorant concentration. In particular, (E,Z)- and (E,E)-2,4-decadienal and (Z)-2-nonenal can be suggested as chemical markers for olive oil rancidity in combination with positive aroma markers, for example, acetaldehyde and (Z)-3-hexenal.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Neugebauer A
Lebensmittelchemie, Technische Universität München, Lise-Meitner-Straβe 34, D-85354 Freising, Germany.
Granvogl M
Lebensmittelchemie, Technische Universität München, Lise-Meitner-Straβe 34, D-85354 Freising, Germany. Universität Hohenheim, Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Garbenstraβe 28, 70599 Stuttgart, Germany.
Schieberle P
Lebensmittelchemie, Technische Universität München, Lise-Meitner-Straβe 34, D-85354 Freising, Germany.

MeSH

Flavoring AgentsGas Chromatography-Mass SpectrometryHumansOdorantsOlive OilTasteVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32323988

Citation

Neugebauer, Anja, et al. "Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor." Journal of Agricultural and Food Chemistry, vol. 68, no. 21, 2020, pp. 5927-5937.
Neugebauer A, Granvogl M, Schieberle P. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor. J Agric Food Chem. 2020;68(21):5927-5937.
Neugebauer, A., Granvogl, M., & Schieberle, P. (2020). Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor. Journal of Agricultural and Food Chemistry, 68(21), 5927-5937. https://doi.org/10.1021/acs.jafc.0c01674
Neugebauer A, Granvogl M, Schieberle P. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor. J Agric Food Chem. 2020 May 27;68(21):5927-5937. PubMed PMID: 32323988.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor. AU - Neugebauer,Anja, AU - Granvogl,Michael, AU - Schieberle,Peter, Y1 - 2020/05/15/ PY - 2020/4/24/pubmed PY - 2021/1/8/medline PY - 2020/4/24/entrez KW - (Z)-2-nonenal KW - 2,4-decadienal KW - Pearson coefficient KW - extra virgin olive oil KW - rancid off-flavor KW - stable isotope dilution assay SP - 5927 EP - 5937 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 68 IS - 21 N2 - To identify the odorants responsible for a rancid off-flavor in olive oils, first, the key aroma compounds in a premium extra virgin olive oil (PreOO1) were characterized by the sensomics approach and were then compared to those present in a certified rancid off-flavor olive oil (RanOO1) obtained from the International Olive Council (IOC). By application of an aroma extract dilution analysis, 46 odorants were detected and subsequently identified in PreOO1 and 35 odorants in RanOO1, respectively. After quantitation by stable isotope dilution assays, calculation of odor activity values (OAVs; ratio of concentration to odor threshold) revealed only 5 odorants with OAVs > 10 in PreOO1, while 13 odorants showed OAVs > 100 in RanOO1, with (E,Z)-2,4-decadienal, hexanoic acid, octanal, hexanal, (E)-2-octenal, and (Z)-2-nonenal being among the most odor-active compounds. Thus, marker aroma compounds for this off-flavor type could be suggested. Additionally, based on the OAVs obtained, the overall aroma profiles of both oils were mimicked by aroma recombination experiments. As proof of concept, 16 marker odorants were quantitated in two additional extra virgin olive oils and in eight further olive oils eliciting a rancid off-flavor. Application of a principal component analysis (PCA) and a hierarchical cluster analysis successfully discriminated both categories of olive oils. In the 12 olive oils used, acetic acid showed the highest Pearson coefficient between the perceived intensity of the rancid defect and the odorant concentration. In particular, (E,Z)- and (E,E)-2,4-decadienal and (Z)-2-nonenal can be suggested as chemical markers for olive oil rancidity in combination with positive aroma markers, for example, acetaldehyde and (Z)-3-hexenal. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/32323988/Characterization_of_the_Key_Odorants_in_High_Quality_Extra_Virgin_Olive_Oils_and_Certified_Off_Flavor_Oils_to_Elucidate_Aroma_Compounds_Causing_a_Rancid_Off_Flavor_ DB - PRIME DP - Unbound Medicine ER -