Aroma characterization of virgin olive oil from two Turkish olive varieties by SPME/GC/MS
Küçük Resim Yok
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Virgin olive oil samples of Ayvalik and Memecik olive varieties from the Aegean region of Turkey were evaluated for their acidity, peroxide, and color values, and the volatile compounds were investigated by using solid phasemicro extraction/gas chromatography/mass spectroscopy (SPME/GC/MS). The acidity of all the samples were found to be between 0.35-1.0% oleic acid and peroxide values of the oil samples ranged between 14-52 meq/O 2 kg of oil. The Y, R, and B values of the samples were between 70-73.60, 1.30-4.70, and 0-3.60, respectively. The SPME/GC/MS results have shown that hexanal (5.66-15.48%), 3 hexen 1 ol (3.12-12.1%), cis 3 hexenol (6.15-13.49%), and 9 octadecenoic acid (5.99-16.01%) were observed as the characteristic volatiles for Ayvalik variety, while trans 2 hexanal (8.65-38.09%) and 3 hexen 1 ol acetate (0.97-7.43%) were observed as the characteristic volatiles for Memecik variety. Copyright © Taylor & Francis Group, LLC.
Açıklama
Anahtar Kelimeler
Color, Peroxide value, SPME/GC/MS, Virgin olive oil, Virgin olive oil aroma, Virgin olive oil volatiles
Kaynak
International Journal of Food Properties
WoS Q Değeri
Scopus Q Değeri
Q2
Cilt
14
Sayı
5
