GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.98, no.11, pp.4104-4111, 2018 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 98 Issue: 11
- Publication Date: 2018
- Doi Number: 10.1002/jsfa.8927
- Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.4104-4111
- Keywords: volatile, aroma-active compounds, phenolics, GC-MS-O, LC-MS-MS, black dry-salted olive, EXTRACT DILUTION ANALYSIS, TABLE OLIVES, OLEA-EUROPAEA, VOLATILE COMPOSITION, ACTIVE COMPOUNDS, SENSORY QUALITY, AROMA COMPOUNDS, OIL, PROFILES, FLAVOR
- Çukurova University Affiliated: Yes
Abstract
BACKGROUNDOlives 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.