Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry

Authors

DOI:

https://doi.org/10.3989/gya.0666221

Keywords:

AEDA, Aroma-Active Compounds, EVOO, GC-MS-O, Olive oils

Abstract


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.

Downloads

Download data is not yet available.

References

Amanpour A, Kelebek H, Kesen S, Selli S. 2016. Characterization of aroma-active compounds in Iranian cv. Mari olive oil by aroma extract dilution analysis and GC-MS-olfactometry. J. Am. Oil Chem. Soc. 93 (12), 1595-1603.

Aparicio R, Morales M T. 1998. Characterization of olive ripeness by green aroma compounds of virgin olive oil. J. Agric. Food Chem. 46, 1116-1122.

Baccouri O, Bendini A, Cerretani L, Guerfel M, Baccouri B, Lercker G, Zarrouk M, Ben Miled D D. 2008. Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils. Food Chem. 111, 322−328.

Ben Brahim S, Amanpour A, Chtourou F, Kelebek H, Selli S, Bouaziz M. 2018. Gas chromatography-mass spectrometry-olfactometry to control the aroma fingerprint of extra virgin olive oil from three Tunisian cultivars at three harvest times. J. Agric. Food Chem. 66, 2851-2861.

Caporaso N. 2016. Virgin olive oils: environmental conditions, agronomical factors and processing technology affecting the chemistry of flavor profile. J. Food Chem. Nanotech. 2, 21-31.

Genovese A. Caporaso N. Sacchi R. 2021. Flavor chemistry of virgin olive oil: An overview. Appl. Sci. 11, 1639.

Guclu G, Sevindik O, Kelebek H, Selli S. 2016. Determination of volatiles by odor activity value and phenolics of cv. Ayvalik early-harvest olive oil. Foods. 5 (3), 46.

Giuffrè A M, Capocasale M, Macrì R, Caracciolo M M, Zappia C, Poiana M. 2019. Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions. LWT Food Sci. Technol. 17, 108631.

Guth G, Grosch W A. 1991. Comparative-study of the potent odorants of different virgin olive oils. Eur J Lipid Sci. Tech. 93, 335−339.

IOC (International Olive Council). 2017a. Determination of free fatty acids, cold method, COI/T.20/Doc. No 34/Rev.1. https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T.20-Doc.-No-34-Rev.-1-2017.pdf. (Accessed: 04-October-2021).

IOC (International Olive Council). 2017b. Determination of peroxide value, COI/T.20/Doc. No 35/Rev. 1. https://www.internationaloliveoil.org/wp-content/uploads/2019/11/Method-COI-T.20-Doc.-No-35-Rev.-1-2017.pdf (Accessed 19-October-2021).

IOC (International Olive Council). 2018. Sensory analysis of olive oil - method for the organoleptic assessment of virgin olive oil COI/T.20/Doc. No 15/Rev.10. https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T20-Doc.-15-REV-10-2018-Eng.pdf (Accessed 30-October-2021).

IOC (International Olive Council). 2019. Spectrophotometric investigation in the ultraviolet, COI/T.20/Doc. No 19/Rev. 5. https://www.internationaloliveoil.org/wp-content/uploads/2019/11/Method-COI-T.20-Doc.-No-19-Rev.-5-2019-2.pdf (Accessed 30-October-2021).

IOC (International Olive Council). 2021. Trade standard applying to olive oils and olive pomace oils. COI/T.15/NC No 3/Rev. 17. https://www.internationaloliveoil.org/wp-content/uploads/2021/11/COI-T15-NC3-REV-17_ENK.pdf. (Accessed 30-October-2021).

Issaoui M, Gharbi I, Flamini G, Cioni P L, Bendini A, Gallina Toschi T, Hammami M. 2015. Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils. Int. J. Food Sci. 50, 1764-1770.

Iraqi R, Vermeulen C, Benzekri A, Bouseta A, Collin S. 2005. Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis. J. Agric. Food Chem. 53, 1179−1184.

Kaftan A, Elmaci Y. 2011. Aroma Characterization of virgin olive oil from two Turkish olive varieties by SPME/GC/MS. Int. J. Food Prop. 14, 1160-1169.

Kalua C M. Allen M S, Bedgood D R, Bishop A G, Prenzler PD, Robards K. 2007. Olive oil volatile compounds, flavour development and quality: A critical review. Food Chem. 100, 273-286.

Karagoz SG, Yilmazer M, Ozkan G, Carbonell-Barrachina AA, Kiralan M, Ramadan M F. 2017. Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils. Eur. Food Res. Technol. 243, 1193-1200.

Kesen S, Kelebek H, Sen K, Ulas M, Selli S. 2013. GC-MS-Olfactometric characterisation of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Int. Food Res. J. 54, 1987-1994.

Kesen S, Kelebek H, Selli S. 2014. Characterization of the key aroma compounds in turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA). J. Agric. Food Chem. 62, 391-401.

Kelebek A, Kesen S, Selli S. 2015. Comparative study of bioactive constituents in Turkish olive oils by LC-ESI/MS/MS. Int. J. Food Prop. 18, 10, 2231-2245.

Köseoğlu O, Sevim D, Kadiroğlu P. 2016. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chem. 212, 628-634.

Ozkara KT, Amanpour A, Guclu G, Kelebek H, Selli S. 2019. GC-MS-Olfactometric Differentiation of aroma-active compounds in Turkish heat-treated sausages by application of aroma extract dilution analysis. Food Anal. Methods. 12, 729-741.

Ozturk M, Altay V, Gönenç TM, Unal BT, Efe R, Akçiçek E, Bukhari A. 2021. An overview of olive cultivation in Turkey: Botanical features, eco-physiology and phytochemical aspects. Agron. 11, 295.

Perestrelo R, Silva C, Silva P, Câmara JS. 2017. Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants. Food Chem. 227, 111-121.

Procida G, Cichelli A, Lagazio C, Conte L S. 2016. Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches. J. Sci. Food Agric. 96, 311-318.

Sacchi R, Caporaso N, Paduano A, Genovese A. 2014. Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece. Eur. J. Lipid Sci. Technol. 117, 2007-2014.

Solinas MF, Angerosa F, Marsili V. 1988. Research of some flavor components of virgin olive oil in relation to olive varieties. Riv. Ital. delle Sostanze Grasse. 65, 361−368.

Vichi S, Guadayol JM, Caixach J, Tamames EL, Buxaderas S. 2007. Comparative study of different extraction techniques for the analysis of virgin olive oil aroma. Food Chem. 105, 1171−1178.

Žanetić M, Jukić Špika M, Ožić MM, Brkić Bubola K. 2021. Comparative study of volatile compounds and sensory characteristics of Dalmatian monovarietal virgin olive oils. Plants 10, 1995.

Published

2023-06-13

How to Cite

1.
Sevim D, Köseoğlu O, Kadiroğlu P, Guclu G, Ulaş M, Selli S. Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry. grasasaceites [Internet]. 2023Jun.13 [cited 2023Sep.23];74(2):e504. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1990

Issue

Section

Research