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

D. Sevim; O. Köseoğlu; P. Kadiroğlu; G. Guclu; M. Ulaş; S. Selli

doi:10.3989/gya.0666221

Authors

D. Sevim Republic of Türkiye Ministry of Food and Agriculture, Olive Research Institute https://orcid.org/0000-0003-0236-2294
O. Köseoğlu Republic of Türkiye Ministry of Food and Agriculture, Olive Research Institute https://orcid.org/0000-0002-3297-3355
P. Kadiroğlu Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University https://orcid.org/0000-0002-9730-8655
G. Guclu Department of Food Engineering, Faculty of Agriculture, Cukurova University https://orcid.org/0000-0001-7317-6101
M. Ulaş Republic of Türkiye Ministry of Food and Agriculture, Olive Research Institute https://orcid.org/0000-0001-6777-4922
S. Selli Department of Food Engineering, Faculty of Agriculture, Cukurova University https://orcid.org/0000-0003-0450-2668

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.

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