GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.contributor.authorKesen, Songul
dc.contributor.authorSönmezdağ, Ahmet Salih
dc.date.accessioned2025-01-06T17:44:49Z
dc.date.available2025-01-06T17:44:49Z
dc.date.issued2018
dc.description.abstractBACKGROUNDOlives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma and aroma-active compounds of black dry-salted olives using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) techniques. RESULTSThirty-nine volatile compounds which they have a total concentration of 29 459 mu gkg(-1), were determined. Aroma extract dilution analysis (AEDA) was used to determine key aroma compounds of table olives. Based on the flavor dilution (FD) factor, the most powerful aroma-active compounds in the sample were methyl-2-methyl butyrate (tropical, sweet; FD: 512) and (Z)-3-hexenol (green, flowery; FD: 256). Phenolic compounds in table olives were also analyzed by LC-DAD-ESI-MS/MS. A total of 20 main phenolic compounds were identified and the highest content of phenolic compound was luteolin-7-glucoside (306mgkg(-1)), followed by verbascoside (271mgkg(-1)), oleuropein (231mgkg(-1)), and hydroxytyrosol (3,4-DHPEA) (221mgkg(-1)). CONCLUSIONAlcohols, carboxylic acids, and lactones were qualitatively and quantitatively the dominant volatiles in black dry-salted olives. Results indicated that esters and alcohols were the major aroma-active compounds. (c) 2018 Society of Chemical Industry
dc.identifier.doi10.1002/jsfa.8927
dc.identifier.endpage4111
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue11
dc.identifier.pmid29388215
dc.identifier.scopus2-s2.0-85044756099
dc.identifier.scopusqualityQ1
dc.identifier.startpage4104
dc.identifier.urihttps://doi.org/10.1002/jsfa.8927
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3182
dc.identifier.volume98
dc.identifier.wosWOS:000438351200011
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectvolatile
dc.subjectaroma-active compounds
dc.subjectphenolics
dc.subjectGC-MS-O
dc.subjectLC-MS-MS
dc.subjectblack dry-salted olive
dc.titleGC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives
dc.typeArticle

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