Elucidation of key odorants and sensory properties of five different extra virgin olive oils from Turkey

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridULAS, Mehmet/0000-0001-6777-4922
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorSevim, D.
dc.contributor.authorKoseoglu, O.
dc.contributor.authorKadiroglu, P.
dc.contributor.authorGüçlü, G.
dc.contributor.authorUlas, M.
dc.contributor.authorSelli, S.
dc.date.accessioned2025-01-06T17:36:07Z
dc.date.available2025-01-06T17:36:07Z
dc.date.issued2023
dc.description.abstractThe 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.
dc.description.sponsorshipRepublic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies (TAGEM) [TAGEM/HSGYAD/15A05/P01/75]
dc.description.sponsorshipThe Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies (TAGEM) supported this pro-ject, and all authors who contributed to the project and publication are gratefully acknowledged (Num-ber: TAGEM/HSGYAD/15A05/P01/75) .
dc.identifier.doi10.3989/gya.0666221
dc.identifier.issn0017-3495
dc.identifier.issn1988-4214
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85165433033
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.3989/gya.0666221
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1771
dc.identifier.volume74
dc.identifier.wosWOS:001023218400002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherConsejo Superior Investigaciones Cientificas-Csic
dc.relation.ispartofGrasas Y Aceites
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectAEDA
dc.subjectAroma-Active Compounds
dc.subjectEVOO
dc.subjectGC-MS-O
dc.subjectOlive oils
dc.titleElucidation of key odorants and sensory properties of five different extra virgin olive oils from Turkey
dc.typeArticle

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