Table 2.
Sensory descriptors and odor perception thresholds of volatile aroma compounds in monovarietal extra virgin olive oils produced from Buža, Istarska bjelica, Rosinjola, Oblica, Lastovka, and Leccino varieties in Croatia, sorted in descending order according to their average odor activity values (OAV).
| Volatile Compound | Sensory Descriptor (Aroma) * | Threshold * | Odor Activity Value (OAV) | |||||
|---|---|---|---|---|---|---|---|---|
| Buža | I. bjelica | Rosinjola | Oblica | Lastovka | Leccino | |||
| OAV > 1 | ||||||||
| (Z)-3-hexenal | leaf-like, green, apple-like | 1.7 | 800.00 a | 235.29 cd | 564.71 abc | 641.18 ab | 276.47 bcd | 82.35 d |
| 1-penten-3-one | leaf, green, pungent, sweet | 0.73 | 397.26 a | 397.26 a | 356.16 ab | 246.58 bc | 164.38 c | 301.37 ab |
| (E)-2-hexenal | green, apple-like, bitter almond | 420 | 46.14 bc | 53.67 b | 52.29 b | 28.33 cd | 14.10 d | 83.21 a |
| hexanal | green, sweet, green apple, grassy | 75 | 3.20 b | 3.87 b | 3.60 b | 5.87 a | 7.07 a | 2.67 b |
| 3-methylbutanal | malty | 5.2 | 2.02 b | 4.29 a | 2.05 b | 1.63 b | 2.37 b | 2.36 b |
| 1-hexanol | fruit, banana, soft, grass | 400 | 1.75 | 3.03 | 3.00 | 2.93 | 3.95 | 1.90 |
| 2-methylbutanal | malty | 5.4 | 1.99 | 2.48 | 2.21 | 1.46 | 3.46 | 2.55 |
| hexanoic acid | pungent, rancid, sweaty | 700 | 1.09 c | 1.76 bc | 1.89 bc | 2.49 ab | 3.16 a | 1.43 c |
| (Z)-3-hexen-1-yl acetate | green, banana-like, olive fruity | 200 | 1.35 b | 3.10 a | 1.00 b | 0.25 b | 1.30 b | 0.45 b |
| (E)-2-octenal | herbaceous, spicy | 4 | 2.94 a | 1.38 c | 2.03 bc | 2.62 ab | 1.79 bc | 2.29 b |
| octanoic acid | oily, fatty | 3000 | 0.16 b | 2.61 a | 0.43 b | 0.55 b | 0.49 b | 0.20 b |
| (Z)-3-hexen-1-ol | green, apple, leaf-like, banana | 1100 | 1.48 b | 0.98 bc | 1.36 bc | 2.52 a | 1.75 ab | 0.55 c |
| ethyl 2-methylbutanoate | fruity | 0.72 | 1.25 | 0.89 | 0.76 | 0.97 | 0.97 | 0.71 |
| OAV < 1 | ||||||||
| 1-penten-3-ol | lawn, olive, leaf, pungent | 400 | 0.45 b | 0.70 a | 0.48 b | 0.35 b | 0.48 b | 0.45 b |
| (E)-2-hexen-1-ol | green, grass, leaves, sweet | 5000 | 0.20 b | 0.34 b | 0.27 b | 0.21 b | 0.68 a | 0.28 b |
| 3-methyl-1-butanol | woody, whiskey, sweet | 100 | 0.20 b | 0.27 b | 0.23 b | 0.27 b | 0.58 a | 0.24 b |
| octanal | fatty, sharp, citrus-like, soapy | 320 | 0.31 a | 0.34 a | 0.28 a | 0.22 b | 0.22 b | 0.28 a |
| (E)-2-penten-1-ol | green fruity, fresh olive fruits | 250 | 0.25 | 0.26 | 0.26 | 0.18 | 0.27 | 0.24 |
| (E)-2-pentenal | green, apple, bitter almond | 300 | 0.17 a | 0.16 a | 0.15 ab | 0.13 ab | 0.08 b | 0.14 ab |
| butanoic acid | rancid, cheese | 650 | 0.04 c | 0.06 bc | 0.06 bc | 0.08 ab | 0.11 a | 0.05 bc |
| (E,Z)-2,4-decadienal | deep-fried | 10 | 0.07 b | 0.03 c | 0.05 bc | 0.11 a | 0.09 ab | 0.06 bc |
| hexyl acetate | green, fruity, sweet, apple | 1040 | 0.02 b | 0.09 a | 0.02 b | 0.01 b | 0.09 a | 0.01 b |
| 1-pentanol | fruity, strong, sticky, balsamic | 470 | 0.02 bc | 0.03 ab | 0.02 bc | 0.04 a | 0.05 a | 0.01 c |
| octane | sweety, alcane | 940 | 0.03 | 0.04 | 0.03 | 0.03 | 0.04 | 0.03 |
| 2-octanone | mould, green | 510 | 0.01 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| (E)-3-hexen-1-ol | green, bitter | 1500 | 0.02 ab | 0.02 ab | 0.02 ab | 0.03 a | 0.03 a | 0.01 b |
| 1-nonanol | fatty, rancid | 280 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 |
| heptanal | oily, fatty, woody | 500 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 |
| (E,E)-2,4-heptadienal | fatty, rancid | 3620 | 0.01 b | 0.01 d | 0.01 bcd | 0.01 bc | 0.01 c | 0.01 a |
| (E,E)-2,4-decadienal | deep-fried | 180 | 0.00 bc | 0.00 c | 0.01 ab | 0.01 a | 0.00 b | 0.00 b |
| 6-methyl-5-hepten-2-one | pungent, green | 1000 | 0.00 bc | 0.00 bc | 0.00 abc | 0.00 ab | 0.00 a | 0.00 c |
| 3-pentanone | fruity, green, sweet | 70,000 | 0.00 c | 0.00 a | 0.00 c | 0.00 bc | 0.00 ab | 0.00 c |