Average concentration (mg/Kg) and standard deviation, odour threshold (mg/Kg) and sensory characteristics of the selected volatile compounds distinguishing organic and non-organic virgin olive oils.
|Compound||Non-organic VOO||Organic VOO||Odour threshold||Sensory descritors|
|mean ± std1||mean ± std1|
|Propan-2-one||0.09 ± 0.01||0.25 ± 0.08||−||Fruity, pear|
|2-methyl propanol||0.006 ± 0.001||0.015 ± 0.005||1.0||Intense, wine|
|Methyl-2-butyl acetate||0.007 ± 0.001||0.016 ± 0.004||2.0||Green, banana|
|Heptan-2-one||0.005 ± 0.001||0.012 ± 0.003||0.30||Wet earth|
|Octanal||0.002 ± 0.0005||0.005 ± 0.0008||0.32||Fatty, pungent|
|1-Octen-3-ol||0.003 ± 0.0006||0.008 ± 0.0004||0.001||Mould, earth|
1: Standard deviation.
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