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