Comparison of Aroma Compounds of Cvs. Gemlik and Barnea Olive Oils Obtained from Adana Province (Turkish with English Abstract)

Abstract

In this study, aroma compounds of olive oils obtained from Gemlik and Barnea variety grown in Adana province were investigated. The volatile compounds of olive oils were extracted by simultaneous distillation and extraction (SDE) in a Likens-Nickerson apparatus. The aroma compounds were identified and quantified by gas chromatography-mass spectrometry (GC-MS) and GC-FID techniques, respectively. The Gemlik cv. oil was found to be richer than the oil of cv. Barnea in terms of the aroma compounds. A total of 51 volatile compounds (18 aldehydes, 16 alcohols, 5 ketones, 7 terpenes, 2 carboxylic acids and 3 volatile phenols) in oil obtained from the cv. Gemlik and a total of 46 aroma compounds (18 aldehydes, 13 alcohols, 5 ketones, 1 ester, 6 terpenes, 1 carboxylic acid and 2 volatile phenols) in oil obtained from the Barnea cv. were detected. Aroma profile of both olive oils was quite similar. A total of 24640 µg/kg ve 21365 µg/kg aroma content were identified and quantified in Gemlik and Barnea, respectively. Within all aroma compounds, ( E)-2-hexenal observed as high content in both olive oil samples. On the other hand, free fatty acid and peroxide levels of Gemlik and Barnea oils were found as 0.30 and 0.25% and 10.37 and 8.60 meq oxygen/kg of oil, respectively.

Keywords

• Gemlik, Barnea, olive oil, aroma compounds, SDE, GC-MS

Adana İli Gemlik ve Barnea Zeytinyağlarının Aroma Maddelerinin Kıyaslanması

Abstract

Bu çalışmada, Adana ilinde yetiştirilen Gemlik ve Barnea zeytin çeşitlerinden elde edilen zeytinyağlarının aroma maddeleri belirlenmiştir. Aroma maddelerinin ekstraksiyonunda Likens-Nickerson buharlı distilasyon-ekstraksiyon tekniği (SDE) kullanılmıştır. Aroma maddelerinin tanımlanmaları ve miktarları sırasıyla GC-MS ve GC-FID teknikleri ile gerçekleştirilmiştir. Gemlik çeşidi zeytinyağının aroma maddeleri açısından, Barnea çeşidine göre daha zengin olduğu saptanmıştır. Gemlik çeşidinden elde edilen yağda toplam 51 (18 aldehit, 16 alkol, 5 keton, 7 terpen, 2 karboksilik asit ve 3 uçucu fenol),  Barnea çeşidinden elde edilen yağda ise toplam 46 (18 aldehit, 13 alkol, 5 keton, 1 ester, 6 terpen, 1 karboksilik asit ve 2 uçucu fenol) adet aroma maddesi tanımlanmıştır. Her iki zeytinyağı örneğinin aroma maddelerinin benzerlik gösterdiği ve bu bileşiklerin toplam miktarının Gemlik’te 24640 µg/kg ve Barnea çeşidinde ise 21365 µg/kg olduğu belirlenmiştir. (E)-2-hekzenal her iki zeytinyağı örneğinde de en yüksek oranda bulunan aroma maddesidir. Öte yandan,  Gemlik ve Barnea çeşidinden elde edilen zeytinyağlarında serbest yağ asitleri sırasıyla % 0.30 ve % 0.25 ve peroksit değerleri 10.37 ve 8.60 olarak bulunmuştur.

Keywords

• Gemlik, Barnea, zeytinyağı, aroma maddeleri, SDE, GC-MS

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