Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques
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Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ISEKI Food Association
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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 aroma- active 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 avor 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 ?- sesquiphellandrene ( oral) 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. © 2014 ISEKI-Food Association (IFA).
Açıklama
Anahtar Kelimeler
Aroma-active compounds, Olfactometry, Olive oil, Sensory analysis
Kaynak
International Journal of Food Studies
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
3
Sayı
2
