Selli, SerkanKelebek, HaşimKesen, SongulSönmezdağ, Ahmet Salih2025-01-062025-01-0620180022-51421097-001010.1002/jsfa.89272-s2.0-85044756099https://doi.org/10.1002/jsfa.8927https://hdl.handle.net/20.500.14669/3182BACKGROUNDOlives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma and aroma-active compounds of black dry-salted olives using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) techniques. RESULTSThirty-nine volatile compounds which they have a total concentration of 29 459 mu gkg(-1), were determined. Aroma extract dilution analysis (AEDA) was used to determine key aroma compounds of table olives. Based on the flavor dilution (FD) factor, the most powerful aroma-active compounds in the sample were methyl-2-methyl butyrate (tropical, sweet; FD: 512) and (Z)-3-hexenol (green, flowery; FD: 256). Phenolic compounds in table olives were also analyzed by LC-DAD-ESI-MS/MS. A total of 20 main phenolic compounds were identified and the highest content of phenolic compound was luteolin-7-glucoside (306mgkg(-1)), followed by verbascoside (271mgkg(-1)), oleuropein (231mgkg(-1)), and hydroxytyrosol (3,4-DHPEA) (221mgkg(-1)). CONCLUSIONAlcohols, carboxylic acids, and lactones were qualitatively and quantitatively the dominant volatiles in black dry-salted olives. Results indicated that esters and alcohols were the major aroma-active compounds. (c) 2018 Society of Chemical Industryeninfo:eu-repo/semantics/closedAccessvolatilearoma-active compoundsphenolicsGC-MS-OLC-MS-MSblack dry-salted oliveArticle41111129388215Q1410498WOS:000438351200011Q1