Effect of Geographic Origin on the Aroma-Active Compounds of Turkish Olive Oils
Songul Kesen1*, Hasim Kelebek2, Serkan Selli3
1Department of Food Technology, Naci Topcuoglu Vocational High School,
Gaziantep University, 27600-Gaziantep/Turkey
2Department of Food Engineering, Faculty of Engineering and Natural Sciences,
University of Science and Technology of Adana, 01110-Adana/Turkey
3Department of Food Engineering, Faculty of Agriculture, Cukurova University,
01330-Adana/Turkey

The key aroma compounds of olive oils obtained from Nizip Yaglik (NY) and Kilis yaglik (KY) cultivars and the effect of geographical area (Southern Anatolian and Aegean Region) on these compounds were investigated by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). In the present study, two oil samples were obtained from their native geographical area including NY from Nizip province and KY from Kilis province (Southern Anatolian Region of Turkey). Another two oils of the same cultivars, NY-Bornova (NYB) and KY-Bornova (KYB), were obtained from different growing areas of Turkey (Izmir province of Aegean Region) to evaluate and compare the differences in the key aroma compounds of virgin olive oils. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. Based on the results, the number of aroma-active compounds in native region oils was higher than in oil from Bornova regions. Within the compounds, aldehydes and alcohols were the largest aroma-active compounds in all olive oils.

KEYWORDS: Olive oil; aroma-active compounds; geographical effect