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

Autores/as

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

Palabras clave:

Aceites de oliva, AEDA, AOVE, Compuestos Aromáticos-Activos, GC-MS-O

Resumen

El presente estudio investiga el aroma, los olores clave y el perfil sensorial de los aceites de oliva virgen extra de cinco cultivares turcos bien conocidos. El extracto aromático obtenido por el sistema de extracción mediante purga y trampa, según el análisis sensorial, se asemejaba al olor del aceite de oliva. Se detectaron un total de 22, 21, 18, 22 y 21 compuestos aromáticos activos en los extractos de los aceites de oliva Ayvalık, Memecik, Gemlik, Sarı Ulak y Beylik, respectivamente. Los resultados muestran que Ayvalık tiene el valor de dilución de sabor (FD) más alto de 1024 con hexanal, (E)-2-hexenal y α-farnesene, Memecik tiene el valor de FD más alto para 2048 con (E)-2-hexenal, Gemlik tiene el valor de FD más alto de 1024 con acetato de (Z)-3-hexenilo, (E)-2-hexen-1-ol y α-farneseno, Sarı Ulak tiene el valor de FD más alto de 2048 con (E)-2-hexenal, Beylik tiene el valor de FD más alto de 2048 con (E)-2-hexenal y hexanal, todos ellos representando las características de notas de olor afrutado, hierba cortada y verde.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

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. https://doi.org/10.1007/s11746-016-2906-6

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. https://doi.org/10.1021/jf970540o

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. https://doi.org/10.1016/j.foodchem.2008.03.066 PMid:26047430

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. https://doi.org/10.1021/acs.jafc.7b06090 PMid:29485281

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. https://doi.org/10.17756/jfcn.2016-007

Genovese A. Caporaso N. Sacchi R. 2021. Flavor chemistry of virgin olive oil: An overview. Appl. Sci. 11, 1639. https://doi.org/10.3390/app11041639

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. https://doi.org/10.3390/foods5030046 PMid:28231141 PMCid:PMC5302409

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. https://doi.org/10.1016/j.lwt.2019.108631

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. https://doi.org/10.1002/lipi.19910930903

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. https://doi.org/10.1111/ijfs.12830

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. https://doi.org/10.1021/jf040349w PMid:15713037

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. https://doi.org/10.1080/10942910903453371

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. https://doi.org/10.1016/j.foodchem.2005.09.059

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. https://doi.org/10.1007/s00217-016-2833-7

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. https://doi.org/10.1016/j.foodres.2013.09.005

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. https://doi.org/10.1021/jf4045167 PMid:24387707

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. https://doi.org/10.1080/10942912.2014.968788

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. https://doi.org/10.1016/j.foodchem.2016.06.027 PMid:27374577

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. https://doi.org/10.1007/s12161-018-1403-y

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. https://doi.org/10.3390/agronomy11020295

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. https://doi.org/10.1016/j.foodchem.2017.01.090 PMid:28274410

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. https://doi.org/10.1002/jsfa.7096 PMid:25597626

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. https://doi.org/10.1002/ejlt.201400456

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. https://doi.org/10.1016/j.foodchem.2007.02.018

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. https://doi.org/10.3390/plants10101995 PMid:34685804 PMCid:PMC8537805