Abstract
The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. The aroma-active compounds of olive oils were evaluated by aroma extract dilution analysis (AEDA). A total of 14, 12 and 12 aroma-active compounds within the range of ≥64–1024 flavor dilution (FD) factors were detected in aromatic extracts of olive oils obtained from AYV, GEM and MEM cvs., respectively. The compounds having the highest FD factor (1024) were ( Z )-3-hexenol (cut grass, herbal) and β-sesquiphellandrene (floral) for AYV oil and ( Z )-3-hexenyl acetate (fruity) for MEM oil. Among these compounds, terpenes were the overwhelmingly largest aroma-active components followed by aldehydes.
Highlights
Olive oil is a main food for the people and an important issue for the economic activity of the Mediterranean region
The composition of virgin olive oil is influenced by many factors such as variety, degree of fruit ripeness, climatic conditions, growing region and extraction process techniques (Rigane, Bouaziz, Sayadi, & Ben Salem, 2013)
Free fatty acid values of the three olive oils did not exceed the limit of 0.8% established for the extra virgin olive oil (IOOC, 2013b) and calculated 0.53, 0.54 and 0.62% for AYV, GEM and MEM, respectively
Summary
Olive oil is a main food for the people and an important issue for the economic activity of the Mediterranean region. In the specialty food arena, olive oil is a dominant species that continues to grow in popularity. Olive oil is extracted from fresh healthy olives using gentle physical procedures such as milling, malaxing and centrifugation. The composition of virgin olive oil is influenced by many factors such as variety, degree of fruit ripeness, climatic conditions, growing region and extraction process techniques (Rigane, Bouaziz, Sayadi, & Ben Salem, 2013). Virgin olive oil (VOO), when extracted from fresh and healthy olives (Olea europaea L.) and properly processed and stored, is characterized by a unique, highly appreciated combination of aroma and taste (Kiritsakis, 1998; Angerosa, Mostallino, Basti, & Vito, 2000).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
