Determination of aroma profiles of olive oils from Turkish olive cultivars

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dc.authorid6602321925
dc.authorid24780816800
dc.authorid55771785300
dc.contributor.authorBayrak A.
dc.contributor.authorKiralan M.
dc.contributor.authorKara H.H.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:44:24Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:44:24Z
dc.date.issued2013
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.1007/s11746-013-2284-2
dc.identifier.endpage1300
dc.identifier.issn0003-021X
dc.identifier.issue9
dc.identifier.scopus2-s2.0-84883212441en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1281
dc.identifier.urihttps://dx.doi.org/10.1007/s11746-013-2284-2
dc.identifier.urihttps://hdl.handle.net/20.500.12403/848
dc.identifier.volume90
dc.identifier.wosWOS:000323501900002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofJAOCS, Journal of the American Oil Chemists' Societyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCultivar
dc.subjectHS-SPME
dc.subjectOlive oil
dc.subjectVolatile aroma compounds
dc.subjectCultivar
dc.subjectGas chromatography-mass spectrometry
dc.subjectHeadspace solid phase microextraction
dc.subjectHS-SPME
dc.subjectIonization detectors
dc.subjectMaturity stages
dc.subjectVolatile aroma compounds
dc.subjectVolatile aromatic compounds
dc.subjectGas chromatography
dc.subjectOdors
dc.subjectOlive oil
dc.subjectCultivation
dc.subjectCultivar
dc.subjectHS-SPME
dc.subjectOlive oil
dc.subjectVolatile aroma compounds
dc.subjectCultivar
dc.subjectGas chromatography-mass spectrometry
dc.subjectHeadspace solid phase microextraction
dc.subjectHS-SPME
dc.subjectIonization detectors
dc.subjectMaturity stages
dc.subjectVolatile aroma compounds
dc.subjectVolatile aromatic compounds
dc.subjectGas chromatography
dc.subjectOdors
dc.subjectOlive oil
dc.subjectCultivation
dc.titleDetermination of aroma profiles of olive oils from Turkish olive cultivarsen_US
dc.typeArticleen_US

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