ISBN 978-3-8439-4777-0

978-3-8439-4777-0, Reihe Lebensmittelchemie

Anja Neugebauer
Characterization of the Key Odorants in Olive Oils Responsible for Rancid, Musty, and Fusty, Muddy Sediment Off-Flavors

165 Seiten, Dissertation Technische Universität München (2019), Softcover, A5

Zusammenfassung / Abstract

Olive oil is worldwide appreciated by consumers for its unique aroma. Although it contains antimicrobial as well as antioxidative compounds, microbial spoilage and lipid oxidation are the most frequent causes for the formation of categorized off-flavors, such as rancid, musty, and fusty, muddy sediment. Using the Sensomics concept, the key aroma compounds of extra virgin olive oils and olive oils eliciting the above mentioned off-flavors were identified on a molecular level. Statistical methods and the analysis of a series of olive oils of the same category allowed the identification of marker compounds for the future assessment of the quality of olive oils on the basis of objective measurements.