Abstract
Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA.
Highlights
Olive, a fruit of the olive tree (Olea europaea L.), and its oil have always been the key components of the Mediterranean diet for decades due to its high nutritional quality and positive health effects [1].This fruit has become a representative symbol of Mediterranean civilization as 98% of 900 million olive trees are known to be located in this region which spearheads olive oil production [2].Olive oil, generally obtained using some mild physical processes [3], is produced from fresh fruits harvested at their optimum maturity phase [4].Olive oil is one of the few vegetable oils suitable for direct human consumption without any further refining processes [5,6]
According to the quality indices, the olive oil sample complied with the standard values for “extra virgin olive oil” set by the European Regulation on Olive Oils [26]
Free fatty acid values of Extra virgin olive oil (EVOO) should not be exceed the limit of 0.8% and our result correlates with this standard as reported in other studies carried out with cv
Summary
A fruit of the olive tree (Olea europaea L.), and its oil have always been the key components of the Mediterranean diet for decades due to its high nutritional quality and positive health effects [1]. Ayvalik is one of the most cultivated, middle-sized olive trees with either cylindrical or circular-shaped fruits containing nearly 25% oil with high chemical and organoleptic quality [8,9] This oil shows high resistance to oxidative degradations due to its rich phenolic and monounsaturated fatty acid profiles [10]. Its characteristic aroma is reported to display green and fruity attributes depending on the volatile components, with some of them coming directly from the fruit and some deriving from the degradation of polyunsaturated fatty acids as a result of lipoxygenase (LOX) enzyme activity [13,14] This unique sensorial characteristic of oil is generated mainly from various compounds that exist in extremely low concentrations such as aldehydes, alcohols, esters, hydrocarbons, ketones, and furans [15,16]. Identification and quantification of these compounds were carried out by GC-MS and GC-FID; the phenolic content of olive oil was determined by LC-DAD–ESI-MS/MS
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
