用气相色谱-质谱-嗅觉法分析土耳其五种特级初榨橄榄油的主要气味和感官特性

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-06-13 DOI:10.3989/gya.0666221

D. Sevim, O. Köseoğlu, P. Kadiroğlu, G. Guclu, M. Ulaş, S. Selli

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引用次数: 1

摘要

本研究调查了五个著名土耳其品种的特级初榨橄榄油的香气、主要气味和感官特征。根据感官分析，通过净化和诱捕提取系统获得的芳香提取物类似于橄榄油的气味。在Ayvalık、Memecik、Gemlik、SarıUlak和Beylik橄榄油的提取物中分别检测到22、21、18、22和21种芳香活性化合物。结果表明，用己醛、（E）-2-己烯和α-法尼烯，Ayvalık的风味稀释度（FD）值最高，为1024。Memecik在2048处具有最高的FD值，其中（E）-2-己烯醛。Gemlik与（Z）-3-己烯基乙酸酯、（E）-2-己烯-1-醇和α-法尼烯的FD值最高，为1024。SarıUlak的FD值最高，为2048，具有（E）-2-己烯醛。Beylik与（E）-2-己烯醛和己醛的FD值最高，为2048。所有品种都代表着特有的绿色、青草味和水果味。

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Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry

The present study investigates the aroma, key odorants and sensory profile of extra virgin olive oils from five well-known Turkish cultivars. The aromatic extract obtained by the purge and trap extraction system, according to a sensory analysis, resembled the odor of olive oil. A total of 22, 21, 18, 22 and 21 aroma-active compounds were detected in the extracts of Ayvalık, Memecik, Gemlik, Sarı Ulak and Beylik olive oils, respectively. The results show that Ayvalık has the highest flavor dilution (FD) value of 1024 with hexanal, (E)-2-hexenal and α-farnesene. Memecik has the highest FD value at 2048 with (E)-2-hexenal. Gemlik has the highest FD value of 1024 with (Z)-3-hexenyl acetate, (E)-2-hexen-1-ol and α-farnesene. Sarı Ulak has the highest FD value at 2048 with (E)-2-hexenal. Beylik has the highest FD value of 2048 with (E)-2-hexenal and hexanal. All cultivars represent the characteristic green, cut-grass, fruity odor notes.

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality