Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques

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dc.contributor.authorKesen, Songul
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:30:28Z
dc.date.available2025-01-06T17:30:28Z
dc.date.issued2014
dc.description.abstractThe 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).
dc.description.sponsorshipTUBITAK, (110O602); Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAK
dc.identifier.doi10.7455/ijfs/3.2.2014.a10
dc.identifier.endpage257
dc.identifier.issn2182-1054
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84991901942
dc.identifier.scopusqualityQ3
dc.identifier.startpage248
dc.identifier.urihttps://doi.org/10.7455/ijfs/3.2.2014.a10
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1646
dc.identifier.volume3
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherISEKI Food Association
dc.relation.ispartofInternational Journal of Food Studies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectAroma-active compounds
dc.subjectOlfactometry
dc.subjectOlive oil
dc.subjectSensory analysis
dc.titleCharacterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques
dc.typeArticle

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