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10.1080/19476337.2015.1123298Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques
Department of Food Technology, Naci Topcuoglu Vocational High School, Gaziantep University , Gaziantep , Turkey
Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University , Adana , Turkey
Department of Food Engineering, Faculty of Agriculture, Cukurova University , Adana , Turkey
Published: 18.10.2014.
Volume 3, Issue 2 (2014)
pp. 248-257;
Abstract
The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. The aromaactive compounds of olive oils were evaluated by aroma extract dilution analysis (AEDA). A total of 14, 12 and 12 aroma-active compounds within the range of ≥64–1024 flavor dilution (FD) factors were detected in aromatic extracts of olive oils obtained from AYV, GEM and MEM cvs., respectively. The compounds having the highest FD factor (1024) were (Z)-3-hexenol (cut grass, herbal) and βsesquiphellandrene (floral) for AYV oil and (Z)-3-hexenyl acetate (fruity) for MEM oil. Among these compounds, terpenes were the overwhelmingly largest aroma-active components followed by aldehydes.
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