Next Article in Journal
A Rapid Colorimetric Method Reveals Fraudulent Substitutions in Sea Urchin Roe Marketed in Sardinia (Italy)
Next Article in Special Issue
Essential Oil Characterization of Thymus vulgaris from Various Geographical Locations
Previous Article in Journal
Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed
Previous Article in Special Issue
Volatile Composition of Essential Oils from Different Aromatic Herbs Grown in Mediterranean Regions of Spain
Article Menu

Export Article

Open AccessArticle
Foods 2016, 5(3), 46; doi:10.3390/foods5030046

Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil

Faculty of Agriculture, Department of Food Engineering, University of Cukurova, Adana 01330, Turkey
Faculty of Engineering and Natural Sciences, Department of Food Engineering, Adana Science and Technology University, Adana 01110, Turkey
Author to whom correspondence should be addressed.
Academic Editor: Angel A. Carbonell-Barrachina
Received: 17 May 2016 / Revised: 17 June 2016 / Accepted: 20 June 2016 / Published: 24 June 2016
(This article belongs to the Special Issue Flavour Volatiles of Foods)
View Full-Text   |   Download PDF [225 KB, uploaded 24 June 2016]


Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA. View Full-Text
Keywords: cv. Ayvalik; olive oil; early-harvest; aroma; OAV; SAFE; phenolic compounds cv. Ayvalik; olive oil; early-harvest; aroma; OAV; SAFE; phenolic compounds
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Guclu, G.; Sevindik, O.; Kelebek, H.; Selli, S. Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil. Foods 2016, 5, 46.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top