Olive odorant

Definition Fixed oil obtained from the ripe fruit of Oiea europaea, contg. glycerides of oleic acid, palmitic acid, linoleic acid, stearic acid, and arachidic acid Properties Yel. to It. grnsh. liq., si. olive odor, si. char, taste si. sol. in alcohol misc. with ether, chloroform, carbon disulfide insol. in water dens. 0.909-0.915 (25/25 C) m.p. -6 C solid, pt. 17-26 C iodine no. 79-88 sapon. no. 187-196 flash pt. (CC) 437 F ref. index 1.466-1.468 becomes rancid on exposure to air Toxicoiogy LD50 (IV, mouse) 1320 mg/kg mod. toxic by IP route human skin irritant devoid of side effects TSCA listed... 

When the groups on either end of a double bond are the same or aie shuctuially sum lar to each other it is a simple matter to describe the configuration of the double bond as CIS or trans Oleic acid for example a compound that can be obtained from olive oil has a CIS double bond Cmnamaldehyde responsible for the characteristic odor of cm namon has a trans double bond... 

The actual mechanism or process involved in the operation of smelling is not exactly known. The most important investigation in this direction is that of Backmann. He observed that in order that a substance may be odorous it must be sufficiently soluble in both water and in the lipoid fats of the nose cells. The odours of the saturated aliphatic alcohols first increase as the molecular weight increases and then decrease. The lower alcohols are comparatively odourless because of their low degree of solubility in the lipoid fats, while on the other hand the highest members are odourless because of their insolubility in water. The intermediate alcohols which are soluble in both fats and water have powerful odours. Backmann used olive oil in his experiments as a substitute for the lipoid fats. 

Palm Soap.—Curd soap, made of a mixture of one-half lard, one-third bleached palm oil, and the remainder olive oil or spermaceti, constitutes the body of palm soap. Ite natural odor is that of the violet, which is sometimes stimulated by the addition of a little attar of portugal, with a lesser portion of attar of cloves. 

Fierz, JCS 93 I, 675 677(1908) 3-Diazobufan-2-one, CH3>C( N N).CO.CH3 mw 98.10, N 28.56% dk-om liq having a stupefying ethereal odor, bp 45 at 12mm the olive-gm vapor explodes violently when air is admitted too quickly to the distilling flask was prepd by treating diacetyl monohydrazone in abs eth with silver oxide sodium sulfate it evolves N when treated with w, ale or acids(Refs 1 2). See also Ref 3... 

Guth, H. and Grosch, W. 1993c. Quantitation of potent odorants of virgin olive oil by stable-iso-tope dilution assays. J. Am. Oil Chem. Soc. 70 513-518. 

The results obtained by application of this method to the flavors of two different olive oils are summarized in Table 5. In the oil sample A, fruity, green apple-like odor notes predominated, while the overall odor of oil B was characterized as fatty, stale. The SHA reflected these flavor differences. Only 0.1 mL or 1 mL, respectively, of the headspace of oil A were necessary to detect the odors of the fruity smelling esters ethyl 2-methylbutanoate and ethyl 2-methyl propanoate as well as the green smelling (Z)-3-hexenal indicating high odor activities of these odorants in oil A (Table 5). On the contrary, the fatty, soapy smelling octanal which was detectable in only 0.2 mL of the headspace of oil B, followed by... 

Lipid stocks in ethanol may precipitate with time at -20 °C and must be completely redissolved at room temperature or 37°C before use. Triglycerides (triolein, vegetable oils) are also stored at -20 °C to protect them from light and air. If oxidized (color in triolein, stale odor in vegetable oils), they should be discarded. All lipids should always be stored in glass, not plastic, if possible. Fresh olive, safflower, and canola oils (grocery) are equally suitable to triolein for the purpose of these methods. 

Olias, J.M., Perez, A.G., Rios, J.J. and Sanz, L.C. (1993) Aroma of virgin olive oil biogenesis of the green odor notes. J. Agric. Food Chem., 41, 2368-2373. 

Oliver J. (2007) The use of amine synergists for low odor and low migration applications. Radtech Conference. 

Recent advances in the technology of multisensor arrays and neural computing have made the development of the electronic nose of great interest to the food industry for discrimination between odors (26). Provided the instrument has been calibrated properly, the technique is rapid, nondestructive, and objective. Shen et al. (27) found the electronic nose was capable of measuring changes in volatile compounds associated with lipid oxidation in canola, com, and soybean oils stored under accelerated conditions and Aparicio et al. (28) found the electronic nose could be calibrated to detect rancidity levels in good quahty ohve oil spiked with rancid olive oil. 

Gas chromatography-olfactometery (GC-O) provides a sensory profile of odor active compounds present in an aroma extract by sniffing the GC effluent. Several techniques have been developed to collect and process GC-O data and to estimate the sensory contribution of individual odor active compounds, including dilution analysis (29, 30), time intensity (31), and detection frequency (32) methods. GC-O has successfully been used to evaluate the odor active compounds of olive oil (33), soybean oil (34), and fish oil enriched mayonnaise (35). 

A steady growth in the consumption of cooking and salad oils is evident from the USDA Economic Research Service Oil Crops Situation and Outlook Reports for domestic consumption of salad and cooking oils in the United States. The consumption data by source oil is summarized in Table 25 (25, 33). Deodorized cooking and salad oils are principally prepared from soybean, cottonseed, com, canola, sunflower, and peanut oils. Olive oil is technically a cooking oil and is considered a gourmet product by many due to its distinctive flavor and odor, which would be destroyed by deodorization, considered mandatory for the other liquid oils. 

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