A Comparative Study of the Potent Odorants of Different Virgin Olive Oils

Abstract

Abstract The flavour of virgin olive oil was investigated by means of an aroma extract dilution analysis. A comparative study of four oil samples differing in the flavour, indicated that the following odorants were mainly responsible for the odour notes given in brackets: (Z)‐3‐hexenol, hexanal, (E)‐2‐hexenal and (Z)‐3‐hexenal (green), ethyl 2‐methylbutyrate, (Z)‐3‐hexenyl acetate and ethyl cyclohexanoate (fruity), (E,E)‐2,4‐decadienal, (E)‐ and (Z)‐2‐nonenal (fatty) and 4‐methoxy‐2‐methyl‐2‐butanethiol (black currant‐like).