Abstract
ABSTRACTIn this research, changes in volatile compounds of olive oil were investigated in terms of cultivar, harvest year, and geographic regions (Mediterranean, Aegean, Southeastern Anatolia, Marmara, and Black Sea) were investigated. Volatile compounds of olive oils were extracted by using solid-phase microextraction (SPME) method and were identified with gas chromatography–mass spectrometry. A total of 59 volatile compounds from seven different chemical groups including aldehydes, ketones, hydrocarbons, alcohols, esters, terpenes, and furans were identified. Aldehydes were detected as the major group in all geographic regions. Among aldehydes, trans-2-hexenal was found to be relatively higher. Alcohols and esters were determined as other important compounds. While many volatile compounds were affected by olive cultivar factor, this factor had no significant effect on esters. Principal component analysis showed that volatile compounds could play an important role in the separation of regions.
Highlights
Olive oil, one of the oldest known oils, is generally produced in the Mediterranean basin, contains essential fatty acids and fat-soluble vitamins, and has its own taste and odor as well as a high digestibility degree and calorie value.[1]
Thirteen different aldehydes were detected in the samples, and the trans-2-hexenal was the major compound among those compounds in all the regions
It was reported in some studies that trans-2-hexenal is quite important in olive oil aroma profiles.[1,4,5,6,15,16,17,18,19,20]
Summary
One of the oldest known oils, is generally produced in the Mediterranean basin, contains essential fatty acids and fat-soluble vitamins, and has its own taste and odor as well as a high digestibility degree and calorie value.[1]. Enzymatic reactions influence especially in the formation of the compounds, which are responsible for the oil aroma, through lipoxygenase, whereas unpleasent odor compounds are generally formed by chemical oxidation reactions (oxidative rancidity).[2] Important volatile compounds of quality olive oil are aldehydes, alcohols, esters, aromatic and aliphatic hydrocarbons, ketones, and furans The composition of these compounds differs depending on the enzyme activity.[3] Other factors that influence the volatile composition are cultivar,[3,4,5] ripeness,[6] climate, region,[3,4] altitude,[6] and technological factors (harvest, olive storage, washing, crushing, malaxing, extraction processes, and storage). The olive cultivars, which were commonly produced from five different geographic regions of Turkey, were harvested in two different harvest years and analyzed in terms of volatile compounds after being processed to the oil
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