Evaluation and quantification of potent odorants of greek virgin olive oils

Abstract The potent odorants of two Greek virgin olive olis differing in flavor were evaluated by aroma extract dilution analysis (AEDA) and quantitated by stable isotope dilution assay (SIDA). The odor activity values (OAVs) of these potent odorants were calculated by dividing their concentrations in the oil samples by the corresponding flavor threshold values, as an approach to objectify the flavor differences of the olive oils. Compounds 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-methyl-butanoate, ethyl 2-methylpropanoate and ethyl cyclohexanoate (fruity).