Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

Abstract

The aroma and aroma-active compounds of olive oils obtained from Nizip Yaglik (NY) and Kilis Yaglik (KY) cultivars and the effect of the geographical area (southern Anatolian and Aegean regions) on these compounds were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). For this purpose, two oil samples were obtained from their native geographical area including NY from Nizip province and KY from Kilis province (southern Anatolian region of Turkey). Another two oils of the same cultivar, NY-Bornova (NY-B) and KY-Bornova (KY-B), were obtained from the Olive Oil Research Center-Bornova, Izmir province (Aegean region of Turkey) to compare geographical effect on aroma and aroma-active compounds. Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. SDE gave a highly representative aromatic extract of the studied olive oil based on the sensory analysis. Totals of 61, 48, 59, and 48 aroma compounds were identified and quantified in olive oils obtained from NY, NY-B, KY, and KY-B cultivars, respectively. The results of principal component analysis (PCA) showed that the aroma profile of native region oils was discriminately different from those of Bornova region oils. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. The number of aroma-active compounds in native region oils was higher than in Bornova region oils. Within the compounds, aldehydes and alcohols were the largest aroma-active compounds in all olive oils.

Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques

“…A total of six aldehydes and five alcohols were identified in all olive oils as aroma-active compounds (Table 2). Aldehydes are generally characterised by an in- tense sensory description by the panelists, associated with green, cut grass, green plant, citrusy and sweet notes (Kesen et al, 2014) The total number of aroma-active terpenes were 5, 3 and 2; aldehydes were 2, 3 and 4; and alcohols were 5, 4, 3 in AYV, GEM and MEM oils, respectively. Terpenes were the most dominant odour-active compounds in oil samples.…”

“…Terpene compounds generally provide a floral odour to olive oils. In a previous study, Kesen et al (2014) also determined the terpenes as the key aroma compounds in Turkish olive oils. Based on GC-MS-O, the most potent aroma-active terpene was β-sesquiphellandrene (FD: 1024) followed by (E,Z)-α-farnesene (FD: 512) in AYV oil.…”

“…For the extraction, 40 mL of olive oil, 100 mL of pure water and 25 mL of 30% NaCl were put into a 500 mL distillation flask on one hand, and on the other 40 mL of dichloromethane solvent was pipetted into the other 100 mL distillation flask. Both of them were inserted into each heater, and then extraction was performed for approximately 3 hours (Kesen et al, 2014). After the dehydration by anhydrous sodium sulfate, the organic extracts were condensed to 5 mL in a Kuderna-Danish concentrator and then to 200 µL under a gentle stream of pure nitrogen.…”

“…Olfactometry has been used almost since the introduction of gas chromatography, as the human nose is the most appropriate detector to monitor the presence of an odorant in the effluent of a gas chromatograph (Fuller, Tisserand, & Steltenk, 1964). A few researchers have studied the odour active compounds of olive oils: Reiners and Grosch (1998) studied the potent odorants of virgin olive oils from Italy, Spain and Morocco by aroma extract dilution analyzes (AEDA) and GC-O of headspace samples; Dierkes, Bongartz, Guth, and Hayen (2012) studied aroma and aroma-active compounds of 95 olive oil samples obtained from olive cultivars of different countries; Kesen, Kelebek, and Selli (2014) characterized the key aroma compounds in Turkish Nizip yaglik and Kilis yaglik olive oils from different geographic origins by application of aroma extract dilution analysis. To date, only limited studies have been published in the literature on the aroma-active compounds of olive oils with a representativeness evaluation of its extract.…”

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

“…These substances are one of the most significant factors, which shape the quality and affect consumer behaviors [5]. Aroma and flavor characteristics of various cereals such as corn, rye, triticale, wheat, roasted barley, malted barley, or rice were investigated, based on volatile compounds, composition standpoint, that mainly use laborious and expensive solvent extraction techniques [6].…”