Determination of aroma profiles of olive oils from Turkish olive cultivars
Küçük Resim Yok
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study analyzed volatile aromatic compounds present in the oils of Turkish olive cultivars. The cultivars Gemlik, AyvalIk, Memecik, Domat, Uslu, HalhalI, Kilis ya?lIk, Nizip ya?lIk, Haşebi and Karamani were harvested from important Turkish olive-growing locations, such as BalIkesir, Bursa, Manisa, AydIn, Mu?la, İzmir, Kilis, Mersin, Hatay and Gaziantep during the 2007-2008 and 2008-2009 growing seasons. Olive samples were collected in two harvest years, at almost the same maturity stage, and processed under the same conditions. Headspace solid-phase microextraction (HS-SPME) was used to analyze volatile aroma compounds in the olive oil samples. Forty-seven compounds were characterized and quantified using gas chromatography-mass spectrometry/flame ionization detector (GC-MS/FID). The most abundant identified compounds were trans-2-hexenal, hexanal and 3-methyl-1-butanol. The trans-2-hexenal, hexanal and 3-methyl-1-butanol contents of oil samples varied between 0.86-67.15, 3.93-61.82 and 0.48-84.74 %, respectively. © 2013 AOCS.
Açıklama
Anahtar Kelimeler
Cultivar, HS-SPME, Olive oil, Volatile aroma compounds, Cultivar, Gas chromatography-mass spectrometry, Headspace solid phase microextraction, HS-SPME, Ionization detectors, Maturity stages, Volatile aroma compounds, Volatile aromatic compounds, Gas chromatography, Odors, Olive oil, Cultivation, Cultivar, HS-SPME, Olive oil, Volatile aroma compounds, Cultivar, Gas chromatography-mass spectrometry, Headspace solid phase microextraction, HS-SPME, Ionization detectors, Maturity stages, Volatile aroma compounds, Volatile aromatic compounds, Gas chromatography, Odors, Olive oil, Cultivation
Kaynak
JAOCS, Journal of the American Oil Chemists' Society
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
90
Sayı
9
