GC-MS-olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

Kesen S., Kelebek H., Sen K., Ulaş M., SELLİ S.

FOOD RESEARCH INTERNATIONAL, cilt.54, sa.2, ss.1987-1994, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 54 Sayı: 2
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.foodres.2013.09.005
  • Dergi Adı: FOOD RESEARCH INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1987-1994
  • Anahtar Kelimeler: Representativeness, Olfactometry, Aroma compounds, Aroma-active compounds, Olive oil, ODOR-ACTIVE COMPOUNDS, VOLATILE COMPOUNDS, DYNAMIC HEADSPACE, SENSORY QUALITY, FLAVOR, IDENTIFICATION, CHROMATOGRAPHY, OPTIMIZATION, TEMPERATURE, COMPONENTS
  • Çukurova Üniversitesi Adresli: Evet

Özet

Aroma and aroma-active compounds of olive oils were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by simultaneous distillation and extraction (SDE) was representative of olive oil odor. A total of 75, 57, and 71 aroma compounds were identified and quantified in olive oils obtained from Ayvalik, Gemlik and Memecik cvs., respectively. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. A total of 28, 24 and 32 aroma-active compounds were detected in aromatic extracts of olive oils obtained from Ayvalik, Gemlik and Memecik cvs., respectively. Based on the flavor dilution (FD) factor, the most powerful aroma active compounds identified in the extracts were guaiacol (olive paste, soapy) for Ayvalik (FD: 1024), 1-penten-3-ol (grassy, green plants) for Gemlik (FD: 512) and hexanal (cut grass), octanal (citrus, lemon) and (Z)-3-hexenyl acetate (fruity) for Memecik (FD: 1024). (C) 2013 Elsevier Ltd. All rights reserved.