GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach

“…All the volatile compounds determined in this study were previously identified as important VOO aroma compounds and investigated for their sensory significance and their odour thresholds were determined (Kesen, Kelebek, Sen, Ulas, & Selli, 2013;Luna et al, 2006;Morales, Rios, & Aparicio, 1997;Peres et al, 2013). As reported by the cited authors, some volatile compounds identified in our samples were found to contribute to the green odour notes characteristic of aroma of high quality VOO, whereas other compounds were reported as responsible of unpleasant aroma odours.…”

Characterization of Aroma Volatiles in Camellia Seed Oils (<i>Camellia oleifera</i> Abel.) by HS-SPME/GC/MS and Electronic Nose Combined with Multivariate Analysis

“…Of the volatiles produced by the breakdown of the alkoxy radicals, aldehydes are the most significant flavor compounds in Camellia seed oil, coincidently in olive oil and corn oil (Goicoechea & Guillén, 2014;Kesen et al, 2013). Especially, it was reported that C6 aldehydes and alcohols are the most abundant compounds and contribute significantly to the flavor of virgin olive oil (Cavalli et al, 2004).…”

“…Pentanal, octanal and nonanal are responsible for the fresh and slightly green notes of the pumpkin seed and oil (Siegmund & Murkovic, 2004). Kesen et al (2013) found that octanal with citrusy and lemon aroma was one of the most powerful aroma active compounds in olive oil from Memecik. Its flavor dilution factor could reach up to 1024 at the concentration of 293μg/kg.…”

Aroma characterization of ripe date fruits (Phoenix dactylifera L.) from Algeria

“…However, linalool, limonene, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, nonanal, and (Z)-3-hexenal caused the significant differences in odour profiles of different tamarinds (Lasekan and See, 2015). According to Kesen et al (2013), aldehydes were found as the major aroma active compounds in olive oil, followed by alcohols such as: hexanal, octanal and guaiacol. The aliphatic hydrocarbons identified among the volatiles emitted by dates are probably only of secondary importance for their flavour (Jaddou et al, 1984).…”