文章基本信息

标题：Comparison of Aroma Compounds of Cvs. Gemlik and Barnea Olive Oils Obtained from Adana Province
本地全文：下载
作者：Songül Kesen ; Serkan Selli ; Haşim Kelebek 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2014
卷号：39
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this study, aroma compounds of olive oils obtained from Gemlik and Barnea variety grown in Adana province were investigated. The volatile compounds of olive oils were extracted by simultaneous distillation and extraction (SDE) in a Likens-Nickerson apparatus. The aroma compounds were identified and quantified by gas chromatography-mass spectrometry (GC-MS) and GC-FID techniques, respectively. The Gemlik cv. oil was found to be richer than the oil of cv. Barnea in terms of the aroma compounds. A total of 51 volatile compounds (18 aldehydes, 16 alcohols, 5 ketones, 7 terpenes, 2 carboxylic acids and 3 volatile phenols) in oil obtained from the cv. Gemlik and a total of 46 aroma compounds (18 aldehydes, 13 alcohols, 5 ketones, 1 ester, 6 terpenes, 1 carboxylic acid and 2 volatile phenols) in oil obtained from the Barnea cv. were detected. Aroma profile of both olive oils was quite similar. A total of 24640 µg/kg ve 21365 µg/kg aroma content were identified and quantified in Gemlik and Barnea, respectively. Within all aroma compounds, ( E)-2-hexenal observed as high content in both olive oil samples. On the other hand, free fatty acid and peroxide levels of Gemlik and Barnea oils were found as 0.30 and 0.25% and 10.37 and 8.60 meq oxygen/kg of oil, respectively.
关键词：Gemlik; Barnea; olive oil; aroma compounds; SDE; GC-MS