Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives

AMANPOUR A., Kelebek H., SELLİ S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.99, sa.2, ss.726-740, 2019 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 99 Sayı: 2
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1002/jsfa.9241
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.726-740
  • Anahtar Kelimeler: olive oil, ripening, aroma, key odorants, olfactometry, fatty acids, EXTRACT DILUTION ANALYSIS, MS-OLFACTOMETRIC CHARACTERIZATION, VOLATILE COMPOUNDS, LIPOXYGENASE PATHWAY, POTENT ODORANTS, QUALITY, FLAVOR, CULTIVARS, COMPONENTS, RIPENESS
  • Çukurova Üniversitesi Adresli: Evet

Özet

BACKGROUND The present study aimed to investigate how olive maturity indices (MI) (2.5, 3.5 and 4.5 MI) affect the aroma, aroma-active compounds, fatty acid profiles and color properties of cv. Nizip Yaglik olive oils. Various techniques for extracting volatiles from oil materials are available in the literature. Aroma compounds were extracted by the solvent-assisted flavor evaporation extraction method for the first time in olive oil. RESULTS The type and number of aroma-active compounds varied according to maturity periods of olives. A total of 22, 21 and 20 different key odorants were found in aromatic extracts of samples with 2.5, 3.5 and 4.5 MI, respectively. The most potent aroma-active compounds based on flavor dilution (FD) factor values were hexanal (green) for 2.5 MI (FD: 1024) and 3.5 MI (FD: 512), as well as 1-penten-3-ol (green-leafy) for 4.5 MI (FD: 512). CONCLUSION Overall, olive oils obtained from unripe and medium-ripe olives had stronger green and fruity odours compared to ripe olives. Principal component analysis demonstrated that oils were clearly discriminated according to their general physicochemical analysis, fatty acids, aroma profiles and key odorants. The results of the present study show that the olive maturity period has a significant influence on the quality parameters of olive oil. (c) 2018 Society of Chemical Industry