Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
J Agric Food Chem. 2013 Jun 5;61(22):5252-9. doi: 10.1021/jf400804m. Epub 2013 May 22.
Olives from Picual, Arbequina, Manzanilla de Sevilla, and Local cultivars together with their corresponding oils were analyzed in terms of odor activity values (OAVs) to establish the relationship between the aromatic profile of both olives and oils. The OAVs for the different compounds were classified in nine odorant series: grass, leaf, wood, bitter, sweet, pungent, olive fruit, apple, and banana. The total intensities for every aromatic series were calculated as the sum of the OAVs of each compound associated with this series. As a result, olives had characteristic profiles. Picual cultivar had not a clear sensory characterization from the volatile compounds. Arbequina cultivar was mainly characterized by apple and bitter odorant series; Manzanilla de Sevilla by apple, bitter, and grass odorant series; and Local variety by banana and olive fruit. However, in the oils obtained from those olives, these differences disappeared, and all oils showed the same profile with pungent, bitter, and wood odorant series most strongly contributing.
将 Picual、 Arbequina、Manzanilla de Sevilla 和本地品种的橄榄及其相应的油进行了分析，以评估其气味活性值 (OAV)，从而建立橄榄和油的芳香特征之间的关系。不同化合物的 OAV 分为 9 个气味系列：草、叶、木、苦、甜、辣、橄榄果、苹果和香蕉。每个芳香系列的总强度是与该系列相关的每个化合物的 OAV 的总和。结果表明，橄榄具有特征性的特征。Picual 品种没有明显的挥发性化合物感官特征。Arbequina 品种主要以苹果和苦味气味系列为特征；Manzanilla de Sevilla 以苹果、苦味和草味系列为特征；而本地品种则以香蕉和橄榄果为特征。然而，在从这些橄榄中获得的油中，这些差异消失了，所有油都表现出相同的特征，具有强烈的刺激性、苦味和木质气味系列。
