Department of Food Engineering, Faculty of Engineering and Natural Sciences , Adana University of Science and Technology , 01100 Adana , Turkey.
J Agric Food Chem. 2018 Mar 21;66(11):2851-2861. doi: 10.1021/acs.jafc.7b06090. Epub 2018 Mar 5.
Gas chromatography-mass spectrometry-olfactometry was used for the analysis of volatile compounds and key odorants of three less studied Tunisian olive oil cultivars for the first time. A total of 42 aroma compounds were identified and quantified in extra virgin olive oils. The present study revealed that the most dominant volatiles in olive oil samples qualitatively and quantitatively were aldehydes and alcohols, followed by terpenes and esters. Indeed, chemometric analysis has shown a correlation between chemical compounds and sensory properties. The determination of aroma-active compounds of olive oil samples was carried out using aroma extract dilution analysis. A total of 15 aroma-active compounds were detected in the aromatic extract of extra virgin olive oil, of which 14 were identified. On the basis of the flavor dilution (FD) factor, the most potent aromatic active compound was hexanal (FD = 512) in Fakhari olive oil, (FD = 256) in Touffehi oils, and (FD = 128) in Jemri olive oil.
首次采用气相色谱-质谱-嗅觉测量法对三种研究较少的突尼斯橄榄油品种的挥发性化合物和关键气味物质进行了分析。特级初榨橄榄油中鉴定和定量了 42 种香气化合物。本研究表明，橄榄油样品中挥发性最强的物质在定性和定量上均为醛类和醇类，其次为萜烯类和酯类。事实上，化学计量学分析表明化合物与感官特性之间存在相关性。使用香气萃取稀释分析对橄榄油样品中的香气活性化合物进行了测定。在特级初榨橄榄油的香气萃取物中检测到 15 种香气活性化合物，其中 14 种已被鉴定。根据风味稀释（FD）因子，最强烈的香气活性化合物是 Fakhari 橄榄油中的己醛（FD = 512），Touffehi 油中的（FD = 256）和 Jemri 橄榄油中的（FD = 128）。
