Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

Basit Öğe Kaydı
dc.authoridKesen, Songul/0000-0003-0587-1721
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorKesen, Songul
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:43:49Z
dc.date.available2025-01-06T17:43:49Z
dc.date.issued2014
dc.description.abstractThe aroma and aroma-active compounds of olive oils obtained from Nizip Yaglik (NY) and Kilis Yaglik (KY) cultivars and the effect of the geographical area (southern Anatolian and Aegean regions) on these compounds were analyzed by gas chromatography mass spectrometry olfactometry (GC-MS-O). For this purpose, two oil samples were obtained from their native geographical area including NY from Nizip province and KY from Kills province (southern Anatolian region of Turkey). Another two oils of the same cultivar, NY-Bornova (NY-B) and KY-Bornova (KY-B), were obtained from the Olive Oil Research Center-Bornova, Izmir province (Aegean region of Turkey) to compare geographical effect on aroma and aroma-active compounds. Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. SDE gave a highly representative aromatic extract of the studied olive oil based on the sensory analysis. Totals of 61, 48, 59, and 48 aroma compounds were identified and quantified in olive oils obtained from NY, NY-B, KY, and KY-B cultivars, respectively. The results of principal component analysis (PCA) showed that the aroma profile of native region oils was discriminately different from those of Bornova region oils. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. The number of aroma-active compounds in native region oils was higher than in Bornova region oils. Within the compounds, aldehydes and alcohols were the largest aroma-active compounds in all olive oils.
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK) [110O602]; Cukurova University Research Fund [ZF-2010-D24]
dc.description.sponsorshipWe thank the Scientific and Technical Research. Council of Turkey (TUBITAK, Project 110O602) and Cukurova University Research Fund (ZF-2010-D24) for financial support.
dc.identifier.doi10.1021/jf4045167
dc.identifier.endpage401
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.issue2
dc.identifier.pmid24387707
dc.identifier.scopus2-s2.0-84892684242
dc.identifier.scopusqualityQ1
dc.identifier.startpage391
dc.identifier.urihttps://doi.org/10.1021/jf4045167
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2820
dc.identifier.volume62
dc.identifier.wosWOS:000330018100008
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectolive oil
dc.subjectolfactometry
dc.subjectaroma
dc.subjectaroma-active compounds
dc.subjectgeographical effect
dc.titleCharacterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu