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, ss.4104-4111, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 98 Konu: 11
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1002/jsfa.8927
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayısı: ss.4104-4111

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.