GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives

SELLİ S., KELEBEK H., Kesen S., Sonmezdag A. S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.98, sa.11, ss.4104-4111, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 98 Sayı: 11
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1002/jsfa.8927
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.4104-4111
  • Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet

Özet

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.