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Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils

Karagoz, Sermin G., Yilmazer, Mustafa, Ozkan, Gulcan, Carbonell-Barrachina, Ángel A., Kiralan, Mustafa, Ramadan, Mohamed Fawzy
European food research & technology 2017 v.243 no.7 pp. 1193-1200
cultivars, esters, extra-virgin olive oil, gas chromatography-mass spectrometry, harvest date, headspace analysis, odors, olives, ripening, solid phase microextraction, volatile compounds
Aroma is an important quality criterion for extra virgin olive oil. The goal of this study was to determine C₆ and C₅ volatile compounds in different Turkish olive oils. Two factors namely (1) olive cultivar including Ayvalik, Memecik, and Topakasi, and (2) harvest time (ripening degree) were studied. Both factors significantly affected the volatile profiles of the studied oils. Headspace solid phase micro-extraction with GC/MS was used to detect volatiles in different olive oils. The detected volatile compounds included up to 11 compounds (4 from C₅, and 7 from C₆). Hexanal and (E)-2-hexanal were predominated as the major volatiles in Ayvalik, and Memecik oils, while pentanal, and hexanal were predominated in Topakasi oil. Topakasi oil was also characterized by its low content of (E)-2-hexenal. The only clear trend observed during ripening of olives was the increase in the total content of esters. Therefore, the information obtained in this study is useful in selecting the proper harvest time for each cultivar according to the desired volatile compounds found in the oil.