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Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars)

Sánchez, Antonio Higinio, López-López, Antonio, Cortés-Delgado, Amparo, de Castro, Antonio, Montaño, Alfredo
Food research international 2020 v.127 pp. 108733
alcohols, cultivars, gas chromatography-mass spectrometry, headspace analysis, least squares, mushrooms, oak barrels, odors, olives, sensory evaluation, solid phase microextraction, volatile compounds
The aroma profile and volatile composition of 8 samples of black ripe olives from Manzanilla and Hojiblanca cultivars were analyzed with the aim to characterize this type of table olive. The aroma of samples was described by a sensory panel using quantitative descriptive analysis (QDA), whereas the volatiles were analyzed by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Eleven odor descriptors (briny, sautéed mushroom, earthy/soil-like, oak barrel, nutty, artificial fruity/floral, natural fruity/floral, vinegary, alcohol, fishy/ocean-like, and cheesy) were evaluated, of which only one descriptor (briny) showed a significant difference between cultivars. A total of 74 volatile compounds were identified in the headspace of samples, of which 12 were identified as significant volatiles contributing to the discrimination between Manzanilla and Hojiblanca black ripe olives. Partial least squares (PLS) regression was able to predict one odor descriptor (nutty) with sufficient accuracy and allowed identifying the volatiles that highly contributed to three odor descriptors of black ripe olives (nutty, natural fruity/floral, and cheesy).