Gas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

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dc.authoridAmanpour, Armin/0000-0001-9783-691X
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridBouaziz, mohamed/0000-0001-9107-7027
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorBen Brahim, Samia
dc.contributor.authorAmanpour, Asghar
dc.contributor.authorChtourou, Fatma
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.contributor.authorBouaziz, Mohamed
dc.date.accessioned2025-01-06T17:36:26Z
dc.date.available2025-01-06T17:36:26Z
dc.date.issued2018
dc.description.abstractGas chromatography-mass spectrometry-olfactometry was used for the analysis of volatile compounds and key odorants of three less studied Tunisian olive oil cultivars for the first time. A total of 42 aroma compounds were identified and quantified in extra virgin olive oils. The present study revealed that the most dominant volatiles in olive oil samples qualitatively and quantitatively were aldehydes and alcohols, followed by terpenes and esters. Indeed, chemometric analysis has shown a correlation between chemical compounds and sensory properties. The determination of aroma-active compounds of olive oil samples was carried out using aroma extract dilution analysis. A total of 15 aroma-active compounds were detected in the aromatic extract of extra virgin olive oil, of which 14 were identified. On the basis of the flavor dilution (FD) factor, the most potent aromatic active compound was hexanal (FD = 512) in Fakhari olive oil, (FD = 256) in Touffehi oils, and (FD = 128) in Jemri olive oil.
dc.description.sponsorshipMinistry of Higher Education and Scientific Research, Tunisia [LR14ES08]
dc.description.sponsorshipThe authors thank the Ministry of Higher Education and Scientific Research (Laboratory LR14ES08), Tunisia, for its financial support to this research work.
dc.identifier.doi10.1021/acs.jafc.7b06090
dc.identifier.endpage2861
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.issue11
dc.identifier.pmid29485281
dc.identifier.scopus2-s2.0-85044257736
dc.identifier.scopusqualityQ1
dc.identifier.startpage2851
dc.identifier.urihttps://doi.org/10.1021/acs.jafc.7b06090
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1876
dc.identifier.volume66
dc.identifier.wosWOS:000428356200039
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.subjectaroma-active compounds
dc.subjectGC-MS-olfactometry
dc.subjectaroma extract dilution analysis
dc.subjectripening index
dc.titleGas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times
dc.typeArticle

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