https://www.selleckchem.com/pr....oducts/diphenhydrami
As proof of concept, 16 marker odorants were quantitated in two additional extra virgin olive oils and in eight further olive oils eliciting a rancid off-flavor. Application of a principal component analysis (PCA) and a hierarchical cluster analysis successfully discriminated both categories of olive oils. In the twelve olive oils used, acetic acid showed the highest Pearson coefficient between the perceived intensity of the rancid defect and the odorant concentration. In particular, (E,Z)- and (E,E)-2,4-decadienal and (Z)-2-non
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