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dc.contributor.authorKaftan, Arinc
dc.contributor.authorElmaci, Y.
dc.date.accessioned2020-11-20T16:33:20Z
dc.date.available2020-11-20T16:33:20Z
dc.date.issued2011
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.urihttps://doi.org/10.1080/10942910903453371
dc.identifier.urihttps://hdl.handle.net/20.500.12809/4335
dc.descriptionElmaci, Yesim/0000-0001-7164-838Xen_US
dc.descriptionWOS: 000294796800021en_US
dc.description.abstractVirgin olive oil samples of Ayvalik and Memecik olive varieties from the Aegean region of Turkey were evaluated for their acidity, peroxide, and color values, and the volatile compounds were investigated by using solid phasemicro extraction/gas chromatography/mass spectroscopy (SPME/GC/MS). The acidity of all the samples were found lobe between 0.35-1.0% oleic acid and peroxide values of the oil samples ranged between 14-52 meq/O-2 kg of oil. The Y, R, and B values of the samples were between 70-73.60, 1.30-4.70, and 0-3.60, respectively. The SPME/GC/MS results have shown that hexanal (5.66-15.48%), 3 hexen 1 ol (3.12-12.1%), cis 3 hexenol (6.15-13.49%), and 9 octadecenoic acid (5.99-16.01%) were observed as the characteristic volatiles for Ayvalik variety, while trans 2 hexanal (8.65-38.09%) and 3 hexen 1 ol acetate (0.97-7.43%) were observed as the characteristic volatiles for Memecik variety.en_US
dc.description.sponsorshipE.U.European Union (EU)en_US
dc.description.sponsorshipThe authors wish to acknowledge the support of E.U. Research Fund for completion of this research.en_US
dc.item-language.isoengen_US
dc.publisherTaylor & Francis Incen_US
dc.item-rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVirgin Olive Oilen_US
dc.subjectVirgin Olive Oil Aromaen_US
dc.subjectVirgin Olive Oil Volatilesen_US
dc.subjectPeroxide Valueen_US
dc.subjectColoren_US
dc.subjectSPME/GC/MSen_US
dc.titleAROMA CHARACTERIZATION OF VIRGIN OLIVE OIL FROM TWO TURKISH OLIVE VARIETIES BY SPME/GC/MSen_US
dc.item-typearticleen_US
dc.contributor.departmenten_US
dc.contributor.departmentTemp[Kaftan, Arinc] Ondokuz Mayis Univ, Dept Food Engn, Fac Engn, Samsun, Turkey -- [Elmaci, Y.] Ege Univ, Dept Food Engn, Fac Engn, Izmir, Turkeyen_US
dc.identifier.doi10.1080/10942910903453371
dc.identifier.volume14en_US
dc.identifier.issue5en_US
dc.identifier.startpage1160en_US
dc.identifier.endpage1169en_US
dc.relation.journalInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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