Gas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

Ben Brahim S., AMANPOUR A., Chtourou F., KELEBEK H., SELLİ S., BOUAZIZ M.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.66, sa.11, ss.2851-2861, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 66 Sayı: 11
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1021/acs.jafc.7b06090
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2851-2861
  • Anahtar Kelimeler: aroma-active compounds, GC-MS-olfactometry, aroma extract dilution analysis, ripening index, OUESLATI VARIETY INFLUENCE, VOLATILE COMPOUNDS, DILUTION ANALYSIS, CHEMOMETRIC ANALYSIS, LIPOXYGENASE PATHWAY, OXIDATIVE STABILITY, SENSORY ATTRIBUTES, QUALITY, LEAVES, CORNICABRA
  • Çukurova Üniversitesi Adresli: Evet

Özet

Gas chromatography-mass spectrometry-olfactometry was used for the analysis of volatile compounds and key odorants of three less studied Tunisian olive oil cultivars for the first time. A total of 42 aroma compounds were identified and quantified in extra virgin olive oils. The present study revealed that the most dominant volatiles in olive oil samples qualitatively and quantitatively were aldehydes and alcohols, followed by terpenes and esters. Indeed, chemometric analysis has shown a correlation between chemical compounds and sensory properties. The determination of aroma-active compounds of olive oil samples was carried out using aroma extract dilution analysis. A total of 15 aroma-active compounds were detected in the aromatic extract of extra virgin olive oil, of which 14 were identified. On the basis of the flavor dilution (FD) factor, the most potent aromatic active compound was hexanal (FD = 512) in Fakhari olive oil, (FD = 256) in Touffehi oils, and (FD = 128) in Jemri olive oil.