Elucidation of key odorants and sensory properties of five different extra virgin olive oils from Turkey
[ X ]
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Consejo Superior Investigaciones Cientificas-Csic
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The present study investigates the aroma, key odorants and sensory profile of extra virgin olive oils from five well-known Turkish cultivars. The aromatic extract obtained by the purge and trap extraction system, according to a sensory analysis, resembled the odor of olive oil. A total of 22, 21, 18, 22 and 21 aroma-active compounds were detected in the extracts of Ayvalik, Memecik, Gemlik, Sari Ulak and Beylik olive oils, respectively. The results show that Ayvalik has the highest flavor dilution (FD) value of 1024 with hex -anal, (E)-2-hexenal and & alpha;-farnesene. Memecik has the highest FD value at 2048 with (E)-2-hexenal. Gemlik has the highest FD value of 1024 with (Z)-3-hexenyl acetate, (E)-2-hexen-1-ol and & alpha;-farnesene. Sari Ulak has the highest FD value at 2048 with (E)-2-hexenal. Beylik has the highest FD value of 2048 with (E)-2-hexenal and hexanal. All cultivars represent the characteristic green, cut-grass, fruity odor notes.
Açıklama
Anahtar Kelimeler
AEDA, Aroma-Active Compounds, EVOO, GC-MS-O, Olive oils
Kaynak
Grasas Y Aceites
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
74
Sayı
2
