Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry
The 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, 1...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2023-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1990 |
| _version_ | 1797795129656868864 |
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| author | D. Sevim O. Köseoğlu P. Kadiroğlu G. Guclu M. Ulaş S. Selli |
| author_facet | D. Sevim O. Köseoğlu P. Kadiroğlu G. Guclu M. Ulaş S. Selli |
| author_sort | D. Sevim |
| collection | DOAJ |
| description |
The 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 Ayvalık, Memecik, Gemlik, Sarı Ulak and Beylik olive oils, respectively. The results show that Ayvalık has the highest flavor dilution (FD) value of 1024 with hexanal, (E)-2-hexenal and α-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 α-farnesene. Sarı 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.
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| first_indexed | 2024-03-13T03:14:13Z |
| format | Article |
| id | doaj.art-a83a63d9f4d94e1c92ee46d226574665 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-03-13T03:14:13Z |
| publishDate | 2023-06-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-a83a63d9f4d94e1c92ee46d2265746652023-06-26T08:38:34ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142023-06-0174210.3989/gya.0666221Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-OlfactometryD. Sevim0O. Köseoğlu1P. Kadiroğlu2G. Guclu3M. Ulaş4S. Selli5Republic of Türkiye Ministry of Food and Agriculture, Olive Research InstituteRepublic of Türkiye Ministry of Food and Agriculture, Olive Research InstituteDepartment of Food Engineering, Adana Alparslan Türkeş Science and Technology UniversityDepartment of Food Engineering, Faculty of Agriculture, Cukurova UniversityRepublic of Türkiye Ministry of Food and Agriculture, Olive Research InstituteDepartment of Food Engineering, Faculty of Agriculture, Cukurova University The 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 Ayvalık, Memecik, Gemlik, Sarı Ulak and Beylik olive oils, respectively. The results show that Ayvalık has the highest flavor dilution (FD) value of 1024 with hexanal, (E)-2-hexenal and α-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 α-farnesene. Sarı 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. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1990AEDAAroma-Active CompoundsEVOOGC-MS-OOlive oils |
| spellingShingle | D. Sevim O. Köseoğlu P. Kadiroğlu G. Guclu M. Ulaş S. Selli Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry Grasas y Aceites AEDA Aroma-Active Compounds EVOO GC-MS-O Olive oils |
| title | Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry |
| title_full | Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry |
| title_fullStr | Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry |
| title_full_unstemmed | Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry |
| title_short | Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry |
| title_sort | elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from turkey by gc ms olfactometry |
| topic | AEDA Aroma-Active Compounds EVOO GC-MS-O Olive oils |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1990 |
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