| Title: | "Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives" |
| Author(s): | Amanpour A; Kelebek H; Selli S; |
| Address: | "Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey. Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, Adana, Turkey" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: The present study aimed to investigate how olive maturity indices (MI) (2.5, 3.5 and 4.5 MI) affect the aroma, aroma-active compounds, fatty acid profiles and color properties of cv. Nizip Yaglik olive oils. Various techniques for extracting volatiles from oil materials are available in the literature. Aroma compounds were extracted by the solvent-assisted flavor evaporation extraction method for the first time in olive oil. RESULTS: The type and number of aroma-active compounds varied according to maturity periods of olives. A total of 22, 21 and 20 different key odorants were found in aromatic extracts of samples with 2.5, 3.5 and 4.5 MI, respectively. The most potent aroma-active compounds based on flavor dilution (FD) factor values were hexanal (green) for 2.5 MI (FD: 1024) and 3.5 MI (FD: 512), as well as 1-penten-3-ol (green-leafy) for 4.5 MI (FD: 512). CONCLUSION: Overall, olive oils obtained from unripe and medium-ripe olives had stronger green and fruity odours compared to ripe olives. Principal component analysis demonstrated that oils were clearly discriminated according to their general physicochemical analysis, fatty acids, aroma profiles and key odorants. The results of the present study show that the olive maturity period has a significant influence on the quality parameters of olive oil. (c) 2018 Society of Chemical Industry" |
| Keywords: | Adult Fatty Acids/*chemistry Female Flavoring Agents/chemistry Fruit/chemistry/growth & development Gas Chromatography-Mass Spectrometry Humans Male Middle Aged Odorants/analysis Olea/*chemistry/growth & development Olive Oil/*chemistry Taste Volatile Org; |
| Notes: | "MedlineAmanpour, Asghar Kelebek, Hasim Selli, Serkan eng FDK-2015-5285/Cukurova University Research Found/ England 2018/07/14 J Sci Food Agric. 2019 Jan 30; 99(2):726-740. doi: 10.1002/jsfa.9241. Epub 2018 Aug 27" |
