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

Aroma and aroma-active compounds of olive oils were analyzed by gas chromatography–mass spectrometry–olfactometry (GC–MS–O). According to sensory analysis, the aromatic extract obtained by simultaneous distillation and extraction (SDE) was representative of olive oil odor. A total of 75, 57, and 71 aroma compounds were identified and quantified in olive oils obtained from Ayvalik, Gemlik and Memecik cvs., respectively. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. A total of 28, 24 and 32 aroma-active compounds were detected in aromatic extracts of olive oils obtained from Ayvalik, Gemlik and Memecik cvs., respectively. Based on the flavor dilution (FD) factor, the most powerful aroma active compounds identified in the extracts were guaiacol (olive paste, soapy) for Ayvalik (FD: 1024), 1-penten-3-ol (grassy, green plants) for Gemlik (FD: 512) and hexanal (cut grass), octanal (citrus, lemon) and (Z)-3-hexenyl acetate (fruity) for Memecik (FD: 1024). •Aromatic extract obtained by SDE represented olive oil odour.•Data contributed to understanding of profile of aroma-active compounds of olive oils.•Aldehydes and alcohols were found as the main key volatile compounds of olive oils.•The most powerful aroma active compounds were guaiacol, 1-penten-3-ol, hexanal, octanal, and (Z)-3-hexenyl acetate.