Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridAmanpour, Armin/0000-0001-9783-691X
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorAmanpour, Asghar
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:43:49Z
dc.date.available2025-01-06T17:43:49Z
dc.date.issued2019
dc.description.abstractBACKGROUND The present study aimed to investigate how olive maturity indices (MI) (2.5, 3.5 and 4.5 MI) affect the aroma, aroma-active compounds, fatty acid profiles and color properties of cv. Nizip Yaglik olive oils. Various techniques for extracting volatiles from oil materials are available in the literature. Aroma compounds were extracted by the solvent-assisted flavor evaporation extraction method for the first time in olive oil. RESULTS The type and number of aroma-active compounds varied according to maturity periods of olives. A total of 22, 21 and 20 different key odorants were found in aromatic extracts of samples with 2.5, 3.5 and 4.5 MI, respectively. The most potent aroma-active compounds based on flavor dilution (FD) factor values were hexanal (green) for 2.5 MI (FD: 1024) and 3.5 MI (FD: 512), as well as 1-penten-3-ol (green-leafy) for 4.5 MI (FD: 512). CONCLUSION Overall, olive oils obtained from unripe and medium-ripe olives had stronger green and fruity odours compared to ripe olives. Principal component analysis demonstrated that oils were clearly discriminated according to their general physicochemical analysis, fatty acids, aroma profiles and key odorants. The results of the present study show that the olive maturity period has a significant influence on the quality parameters of olive oil. (c) 2018 Society of Chemical Industry
dc.description.sponsorshipCukurova University Research Found [FDK-2015-5285]
dc.description.sponsorshipWe thank the Cukurova University Research Found (No: FDK-2015-5285) for financial support. We also thank Dr Pinar Kadiroglu from Adana Science and Technology University, Turkey for his outstanding editing and proofreading of the manuscript submitted for publication.
dc.identifier.doi10.1002/jsfa.9241
dc.identifier.endpage740
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue2
dc.identifier.pmid30003540
dc.identifier.scopus2-s2.0-85052822441
dc.identifier.scopusqualityQ1
dc.identifier.startpage726
dc.identifier.urihttps://doi.org/10.1002/jsfa.9241
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2822
dc.identifier.volume99
dc.identifier.wosWOS:000453912300028
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.subjectolive oil
dc.subjectripening
dc.subjectaroma
dc.subjectkey odorants
dc.subjectolfactometry
dc.subjectfatty acids
dc.titleCharacterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives
dc.typeArticle

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