Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry

Basit Öğe Kaydı
dc.contributor.authorAmanpour, Asghar
dc.contributor.authorKelebek, Haşim
dc.contributor.authorKesen, Songul
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:30:01Z
dc.date.available2025-01-06T17:30:01Z
dc.date.issued2016
dc.description.abstractAroma, aroma-active compounds and fatty acid profiles of Iranian olive oil obtained from the cv. Mari were investigated for the first time in the current study. Aroma extracts were isolated from the oil by using a purge and trap extraction system and their compositions were analyzed by gas chromatography-mass spectrometry-olfactometry (GC–MS-O). A total of 35 aroma compounds comprising alcohols, aldehydes, acids, esters, ketones, terpenes and volatile phenols were identified and quantified in the assayed samples. Aldehydes were present at the highest levels, followed by ketones and alcohols. (E)-2-Hexenal was quantitatively (1589 µg kg?1) the main aroma compound in the analyzed oils, followed by hexanal and (E)-2-heptenal. The aroma-active volatiles were elucidated in the aromatic extract by applying aroma extract dilution analysis (AEDA). The results of AEDA revealed 17 aroma-active compounds. Under these condition it was possible to completely identify 16 of these compounds. Regarding to the flavor dilution (FD) factor, the most potent odorants with the highest FD factor were (E)-2-hexenal (512), followed by hexanal, 6-methyl-5-hepten-2-one, (E)-2-decenal and one unknown compound (LRI = 1871). The fatty acid profile of the tested oils was composed of thirteen compounds. Oleic acid was the main fatty acid (76.01 %) followed by palmitic acid. © 2016, AOCS.
dc.identifier.doi10.1007/s11746-016-2906-6
dc.identifier.endpage1603
dc.identifier.issn0003-021X
dc.identifier.issue12
dc.identifier.scopus2-s2.0-84990864104
dc.identifier.scopusqualityQ2
dc.identifier.startpage1595
dc.identifier.urihttps://doi.org/10.1007/s11746-016-2906-6
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1450
dc.identifier.volume93
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Verlag
dc.relation.ispartofJAOCS, Journal of the American Oil Chemists' Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAroma profile
dc.subjectAroma-active compounds
dc.subjectFatty acids
dc.subjectMari olive oil
dc.subjectOlfactometry
dc.titleCharacterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry
dc.typeArticle

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu