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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Original Article

Volatile compounds of olive oils from different geographic regions in Turkey

Şeyma Şişik OğraşDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, TurkeyCorrespondence[email protected]

Güzin KabanDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey

https://orcid.org/0000-0001-6720-7231

Mükerrem KayaDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey

https://orcid.org/0000-0001-6340-828X

Pages 1833-1843 | Received 30 Nov 2017, Accepted 02 Aug 2018, Published online: 21 Aug 2018

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https://doi.org/10.1080/10942912.2018.1508159
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Maher M. Al-Dabbas, Rawan Al-Jaloudi, Mai Adnan Abdullah & Mahmoud Abughoush. (2023) Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials—Gas Chromatography–Mass Spectrometry Analysis. Molecules 28:18, pages 6444.
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Liene Jansone, Zanda Kruma & Evita Straumite. (2022) Evaluation of Chemical and Sensory Characteristics of Sauerkraut Juice Powder and its Application in Food. Foods 12:1, pages 19.
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Nikolina Vidović, Igor Pasković, Šime Marcelić, Igor Lukić, Karolina Brkić Bubola, Dora Klisović, Anja Novoselić, Igor Palčić, Marija Polić Pasković, Mirjana Herak Ćustić, Marko Petek, Maja Jukić Špika, Marija Pecina, Paula Pongrac & Smiljana Goreta Ban. (2022) Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes. Horticulturae 8:10, pages 912.
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Maria Teresa Frangipane, Massimo Cecchini, Riccardo Massantini & Danilo Monarca. (2022) Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability. Foods 11:10, pages 1479.
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Artemis Lioupi, Ioannis Sampsonidis, Christina Virgiliou, Vassiliki T. Papoti, Kyriaki G. Zinoviadou, Apostolos Spyros & Georgios Theodoridis. (2022) Optimisation of the HS-SPME/GC-MS Approach by Design of Experiments Combined with Chemometrics for the Classification of Cretan Virgin Olive Oils. Metabolites 12:2, pages 114.
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Maria Fernanda S. Mota, Habtewold D. Waktola, Yada Nolvachai & Philip J. Marriott. (2021) Gas chromatography ‒ mass spectrometry for characterisation, assessment of quality and authentication of seed and vegetable oils. TrAC Trends in Analytical Chemistry 138, pages 116238.
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Nicasio T. Jiménez-Morillo, Vera Palma, Raquel Garcia, Cristina Barrocas Dias & Maria João Cabrita. (2020) Combination of Stable Isotope Analysis and Chemometrics to Discriminate Geoclimatically and Temporally the Virgin Olive Oils from Three Mediterranean Countries. Foods 9:12, pages 1855.
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Alicia Serrano, Raúl de la Rosa, Araceli Sánchez‐Ortiz & Lorenzo León. (2020) Genetic and Environmental Effect on Volatile Composition of Extra Virgin Olive Oil. European Journal of Lipid Science and Technology 122:12.
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Maya Cherfaoui, Teresa Cecchi, Sonia Keciri & Lilya Boudriche. (2019) Volatile and Sensory Profiles of Algerian Extra‐Virgin Olive Oil from Souidi and Zeletni Cultivars . Chemistry & Biodiversity 16:11.
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Volatile compounds of olive oils from different geographic regions in Turkey

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