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

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Abstract

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.

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Authors and Affiliations

  1. Faculty of Science and Art, Department of Chemistry, Suleyman Demirel University, Isparta, Turkey

    Sermin G. Karagoz

  2. Experimental and Observational Student Research and Practice Center, Suleyman Demirel University, Isparta, Turkey

    Mustafa Yilmazer

  3. Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey

    Gulcan Ozkan

  4. Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, Orihuela, Alicante, Spain

    Ángel A. Carbonell-Barrachina

  5. Faculty of Engineering and Architecture, Department of Food Engineering, Abant Izzet Baysal University, Bolu, Turkey

    Mustafa Kiralan

  6. Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519, Egypt

    Mohamed Fawzy Ramadan

  7. Deanship of Scientific Research, Umm Al-Qura University, Makkah, Kingdom of Saudi Arabia

    Mohamed Fawzy Ramadan

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  1. Sermin G. Karagoz
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  2. Mustafa Yilmazer
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  3. Gulcan Ozkan
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  4. Ángel A. Carbonell-Barrachina
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Correspondence to Mohamed Fawzy Ramadan.

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Karagoz, S.G., Yilmazer, M., Ozkan, G. et al. Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils. Eur Food Res Technol 243, 1193–1200 (2017). https://doi.org/10.1007/s00217-016-2833-7

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  • DOI: https://doi.org/10.1007/s00217-016-2833-7

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