TY - JOUR T1 - Gas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times. AU - Ben Brahim,Samia, AU - Amanpour,Asghar, AU - Chtourou,Fatma, AU - Kelebek,Hasim, AU - Selli,Serkan, AU - Bouaziz,Mohamed, Y1 - 2018/03/05/ PY - 2018/2/28/pubmed PY - 2018/4/13/medline PY - 2018/2/28/entrez KW - GC−MS−olfactometry KW - aroma extract dilution analysis KW - aroma-active compounds KW - ripening index SP - 2851 EP - 2861 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 66 IS - 11 N2 - Gas chromatography-mass spectrometry-olfactometry was used for the analysis of volatile compounds and key odorants of three less studied Tunisian olive oil cultivars for the first time. A total of 42 aroma compounds were identified and quantified in extra virgin olive oils. The present study revealed that the most dominant volatiles in olive oil samples qualitatively and quantitatively were aldehydes and alcohols, followed by terpenes and esters. Indeed, chemometric analysis has shown a correlation between chemical compounds and sensory properties. The determination of aroma-active compounds of olive oil samples was carried out using aroma extract dilution analysis. A total of 15 aroma-active compounds were detected in the aromatic extract of extra virgin olive oil, of which 14 were identified. On the basis of the flavor dilution (FD) factor, the most potent aromatic active compound was hexanal (FD = 512) in Fakhari olive oil, (FD = 256) in Touffehi oils, and (FD = 128) in Jemri olive oil. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/29485281/Gas_Chromatography_Mass_Spectrometry_Olfactometry_To_Control_the_Aroma_Fingerprint_of_Extra_Virgin_Olive_Oil_from_Three_Tunisian_Cultivars_at_Three_Harvest_Times_ DB - PRIME DP - Unbound Medicine ER -