Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil.

J Agric Food Chem · 2021 · PMC8278492 · PMID 33902289

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Among the 21 esters other than acetates, only ethyl tiglate, methyl heptanoate, and methyl nonanoate did not show a clear trend over time in the open and closed alperujo samples, whereas ethyl 3-methylbut-2-enoate decreased over time and all the other ones increased over time in both storage conditions.

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