GC-MS-olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

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dc.contributor.authorKesen, Songul
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSen, Kemal
dc.contributor.authorUlas, Mehmet
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:30:10Z
dc.date.available2025-01-06T17:30:10Z
dc.date.issued2013
dc.description.abstractAroma and aroma-active compounds of olive oils were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by simultaneous distillation and extraction (SDE) was representative of olive oil odor. A total of 75, 57, and 71 aroma compounds were identified and quantified in olive oils obtained from Ayvalik, Gemlik and Memecik cvs., respectively. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. A total of 28, 24 and 32 aroma-active compounds were detected in aromatic extracts of olive oils obtained from Ayvalik, Gemlik and Memecik cvs., respectively. Based on the flavor dilution (FD) factor, the most powerful aroma active compounds identified in the extracts were guaiacol (olive paste, soapy) for Ayvalik (FD: 1024), 1-penten-3-ol (grassy, green plants) for Gemlik (FD: 512) and hexanal (cut grass), octanal (citrus, lemon) and (Z)-3-hexenyl acetate (fruity) for Memecik (FD: 1024). © 2013 Elsevier Ltd.
dc.description.sponsorshipTUBITAK, (110O602); Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAK
dc.identifier.doi10.1016/j.foodres.2013.09.005
dc.identifier.endpage1994
dc.identifier.issn0963-9969
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84889088167
dc.identifier.scopusqualityQ1
dc.identifier.startpage1987
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2013.09.005
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1480
dc.identifier.volume54
dc.indekslendigikaynakScopus
dc.language.isoen
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAroma compounds
dc.subjectAroma-active compounds
dc.subjectOlfactometry
dc.subjectOlive oil
dc.subjectRepresentativeness
dc.titleGC-MS-olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis
dc.typeArticle

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