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Characterization of Aroma‐Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS‐Olfactometry
Author(s) -
Amanpour Asghar,
Kelebek Hasim,
Kesen Songul,
Selli Serkan
Publication year - 2016
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-016-2906-6
Subject(s) - aroma , chemistry , hexanal , flavor , chromatography , olfactometry , gas chromatography–mass spectrometry , oleic acid , dilution , food science , fatty acid , palmitic acid , mass spectrometry , organic chemistry , biochemistry , physics , thermodynamics
Aroma, aroma‐active compounds and fatty acid profiles of Iranian olive oil obtained from the cv. Mari were investigated for the first time in the current study. Aroma extracts were isolated from the oil by using a purge and trap extraction system and their compositions were analyzed by gas chromatography‐mass spectrometry‐olfactometry (GC–MS‐O). A total of 35 aroma compounds comprising alcohols, aldehydes, acids, esters, ketones, terpenes and volatile phenols were identified and quantified in the assayed samples. Aldehydes were present at the highest levels, followed by ketones and alcohols. ( E )‐2‐Hexenal was quantitatively (1589 µg kg −1 ) the main aroma compound in the analyzed oils, followed by hexanal and ( E )‐2‐heptenal. The aroma‐active volatiles were elucidated in the aromatic extract by applying aroma extract dilution analysis (AEDA). The results of AEDA revealed 17 aroma‐active compounds. Under these condition it was possible to completely identify 16 of these compounds. Regarding to the flavor dilution (FD) factor, the most potent odorants with the highest FD factor were ( E )‐2‐hexenal (512), followed by hexanal, 6‐methyl‐5‐hepten‐2‐one, ( E )‐2‐decenal and one unknown compound (LRI = 1871). The fatty acid profile of the tested oils was composed of thirteen compounds. Oleic acid was the main fatty acid (76.01 %) followed by palmitic acid.