The sensomics approach was used to clarify the formation of the fusty/musty off-flavor of native cold-pressed canola oil and of the fusty, muddy sediment, the musty, and the rancid off-flavors of extra virgin olive oils using for each oil a positive control (PC) showing the desired sensory attributes and an oil eliciting the respective off-flavor (OF).<br/>For the canola oil, 16 compounds increased significantly in OF. Investigation of the corresponding rapeseeds (OFS), from which OF was pressed, showed the same compounds above their respective odor thresholds in oil as found in OF, only differing in their respective concentrations. Thus, not the pressing process but the quality of the seeds determines the off-flavor formation. Most compounds responsible for the off-flavor are caused my microorganisms, such as the Ehrlich degradation products 2- and 3-methylbutanoic acid and 2-phenylethanol, 2-methoxyphenol, or 4-methylphenol. Their formation is favored by inappropriate storage conditions including elevated temperatures and/or moisture. Analysis of 7 further oils with the identical sensory defect (OF1-7) and 5 further oils eliciting the desired sensory attributes confirmed these odorants as general marker compounds for the fusty/musty off-flavor of canola oils. The analytical data were statistically evaluated via principal component analysis (PCA) showing a clear separation of both oil groups.<br/>The same approach was used to characterize the compounds responsible for the different off-flavors in extra virgin olive oils and will also be discussed in the lecture.

Elucidation of off-flavors in canola and olive oils

254th National Meeting (2017)

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