Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSevindik, Onur
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:37:18Z
dc.date.available2025-01-06T17:37:18Z
dc.date.issued2016
dc.description.abstractAyvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA.
dc.identifier.doi10.3390/foods5030046
dc.identifier.issn2304-8158
dc.identifier.issue3
dc.identifier.pmid28231141
dc.identifier.scopus2-s2.0-85101940918
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods5030046
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2190
dc.identifier.volume5
dc.identifier.wosWOS:000382579700002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectcv. Ayvalik
dc.subjectolive oil
dc.subjectearly-harvest
dc.subjectaroma
dc.subjectOAV
dc.subjectSAFE
dc.subjectphenolic compounds
dc.titleDetermination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil
dc.typeArticle

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