Effect of cultivar and harvest time on C-6 and C-5 volatile compounds of Turkish olive oils

Basit Öğe Kaydı
dc.authorid0000-0001-8186-7201
dc.authorid0000-0002-3274-6718
dc.authorid0000-0002-3333-7537
dc.authorid0000-0002-7163-2975
dc.authorid0000-0001-7401-8025
dc.contributor.authorKaragöz, Sermin Göksu
dc.contributor.authorYılmazer, Mustafa
dc.contributor.authorÖzkan, Gülcan
dc.contributor.authorCarbonell-Barrachina, Angel A.
dc.contributor.authorKıralan, Mustafa
dc.date.accessioned2021-06-23T19:45:47Z
dc.date.available2021-06-23T19:45:47Z
dc.date.issued2017
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractAroma is an important quality criterion for extra virgin olive oil. The goal of this study was to determine C-6 and C-5 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 C-5, and 7 from C-6). 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.en_US
dc.identifier.doi10.1007/s00217-016-2833-7
dc.identifier.endpage1200en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85006985173en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1193en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-016-2833-7
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9208
dc.identifier.volume243en_US
dc.identifier.wosWOS:000403502700009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKıralan, Mustafa
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExtra Virgin Olive Oilen_US
dc.subjectAromaen_US
dc.subjectAldehydesen_US
dc.subjectLipoxygenase Pathwayen_US
dc.subjectOlive Varietyen_US
dc.subjectRipeningen_US
dc.subjectHS-SPME-GC/MS
dc.titleEffect of cultivar and harvest time on C-6 and C-5 volatile compounds of Turkish olive oilsen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
sermin-g-karagoz.pdf
Boyut:
445.39 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin/Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu