Characterization of the key aroma compounds in turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA)

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 2, 2014, Pages 391-401

  Kesen, Songul ^a   Kelebek, Hasim ^b   Selli, Serkan ^c  

^a GAZIANTEP UNIVERSITY   (Turkey)

^b ADANA SCIENCE AND TECHNOLOGY UNIVERSITY   (Turkey)

^c CUKUROVA UNIVERSITY   (Turkey)

Author keywords

aroma; aroma active compounds; geographical effect; olfactometry; olive oil

Indexed keywords

AROMA; AROMA EXTRACT DILUTION ANALYSIS; AROMA-ACTIVE COMPOUNDS; GEOGRAPHIC ORIGINS; GEOGRAPHICAL EFFECT; KEY AROMA COMPOUNDS; OLFACTOMETRY; VOLATILE COMPONENTS; AROMA ACTIVE COMPOUNDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY;

ALDEHYDES; DICHLOROMETHANE; DISTILLATION; EXTRACTION; FRAGRANCES; GAS CHROMATOGRAPHY; GEOGRAPHICAL REGIONS; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; GAS OILS; MASS SPECTROMETRY; ODORS; OIL SHALE; SENSORY ANALYSIS;

ODORS; OLIVE OIL;

ALCOHOL DERIVATIVE; ALDEHYDE; DICHLOROMETHANE; ESSENTIAL OIL; OLIVE OIL; PLANT EXTRACT; VEGETABLE OIL;

ANALYSIS; CHEMISTRY; DISTILLATION; MASS FRAGMENTOGRAPHY; ODOR; OLFACTOMETRY; PROCEDURES; TURKEY;

ALCOHOLS; ALDEHYDES; DISTILLATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; METHYLENE CHLORIDE; ODORS; OILS, VOLATILE; OLFACTOMETRY; PLANT EXTRACTS; PLANT OILS; TURKEY;

EID: 84892684242     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4045167     Document Type: Article

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