Bayrak, AliKıralan, MustafaKara, Hasan Hüseyin2021-06-232021-06-2320130003-021X1558-9331https://doi.org/10.1007/s11746-013-2284-2https://hdl.handle.net/20.500.12491/7464This study analyzed volatile aromatic compounds present in the oils of Turkish olive cultivars. The cultivars Gemlik, AyvalA +/- k, Memecik, Domat, Uslu, HalhalA +/-, Kilis yaglA +/- k, Nizip yaglA +/- k, HaAYebi and Karamani were harvested from important Turkish olive-growing locations, such as BalA +/- kesir, Bursa, Manisa, AydA +/- n, Mugla, A degrees zmir, Kilis, Mersin, Hatay and Gaziantep during the 2007-2008 and 2008-2009 growing seasons. Olive samples were collected in two harvest years, at almost the same maturity stage, and processed under the same conditions. Headspace solid-phase microextraction (HS-SPME) was used to analyze volatile aroma compounds in the olive oil samples. Forty-seven compounds were characterized and quantified using gas chromatography-mass spectrometry/flame ionization detector (GC-MS/FID). The most abundant identified compounds were trans-2-hexenal, hexanal and 3-methyl-1-butanol. The trans-2-hexenal, hexanal and 3-methyl-1-butanol contents of oil samples varied between 0.86-67.15, 3.93-61.82 and 0.48-84.74 %, respectively.eninfo:eu-repo/semantics/closedAccessOlive OilCultivarVolatile Aroma CompoundsHS-SPMEArticle10.1007/s11746-013-2284-2909128113002-s2.0-84883212441Q2WOS:000323501900002Q2