Cultivar characterization of Aegean olive oils with respect to their volatile compounds |
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| Authors: | Huri Ilyasoglu Beraat Ozcelik Vera Van Hoed Roland Verhe |
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| Institution: | 1. Gumushane University, Department of Nutrition and Dietetics, Baglarbas?, 29100 Gumushane, Turkey;2. Istanbul Technical University, Department of Food Engineering, Maslak, 34469 Istanbul, Turkey;3. Ghent University, Department of Organic Chemistry, Ghent, Belgium |
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| Abstract: | Cultivar characterization of Aegean olive oils (cv. Ayvalik and Memecik) based on their volatile compounds was carried out. The main volatile compounds detected in the Aegean olive oils were the C6 compounds derived from polyunsaturated fatty acids through the lipoxygenase pathway. The C6 aldehydes and C6 alcohols contributing to the green and fruity sensory notes of olive oil were determined in the Aegean olive oils as the major volatile compounds. Significant differences in the levels of hexanal, (E)-2-hexenal, 3-ethyl-1,5-octadiene and total compounds from linolenic acid were observed between Ayvalik and Memecik oils (p < 0.01). Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to process the experimental data. The results of the chemometric analysis revealed that the two cultivars were clearly discriminated on the PC1–PC3 planes and LDA produced a 100% correct group classification. |
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| Keywords: | Ayvalik C6 alcohols C6 aldehydes Memecik LDA PCA |
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