GC‐MS olfactometric and LC‐DAD‐ESI‐MS/MS characterization of key odorants and phenolic compounds in black dry‐salted olives

BACKGROUND Olives are processed in different ways depending on consumption habits, which vary between countries. Different de‐bittering methods affect the aroma and aroma‐active compounds of table olives. This study focused on analyzing the aroma and aroma‐active compounds of black dry‐salted olives using gas chromatography–mass spectrometry‐olfactometry (GC–MS‐O) techniques. RESULTS Thirty‐nine volatile compounds which they have a total concentration of 29 459 µg kg−1, were determined. Aroma extract dilution analysis (AEDA) was used to determine key aroma compounds of table olives. Based on the flavor dilution (FD) factor, the most powerful aroma‐active compounds in the sample were methyl‐2‐methyl butyrate (tropical, sweet; FD: 512) and (Z)‐3‐hexenol (green, flowery; FD: 256). Phenolic compounds in table olives were also analyzed by LC‐DAD‐ESI‐MS/MS. A total of 20 main phenolic compounds were identified and the highest content of phenolic compound was luteolin‐7‐glucoside (306 mg kg−1), followed by verbascoside (271 mg kg−1), oleuropein (231 mg kg−1), and hydroxytyrosol (3,4‐DHPEA) (221 mg kg−1). CONCLUSION Alcohols, carboxylic acids, and lactones were qualitatively and quantitatively the dominant volatiles in black dry‐salted olives. Results indicated that esters and alcohols were the major aroma‐active compounds.