Volatile compounds of cvs Magliocco Canino and Dimrit grape seed oils


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Authors

  • Onur Sevindik
  • Gamze Guclu Faculty of Agriculture, Department of Food Engineering, University of
  • Giuseppe Bombai Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 44, 40127 Bologna, Italy.
  • Adamo Domenico Rombolá Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 44, 40127 Bologna, Italy.
  • Hasim Kelebek Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Turkey
  • Serkan Selli Faculty of Agriculture, Department of Food Engineering, University of Cukurova, Adana 01330, Turkey https://orcid.org/0000-0003-0450-2668

Keywords:

Grape seed oil, Dimrit, GC-MS, purge and trap, aroma

Abstract

Yields and aroma profiles of “Magliocco Canino” and “Dimrit” grape (Vitis vinifera L.) seed oils (GSO) obtained by a soxhlet extraction were studied in the basis of a comparative evaluation. The oil yield was much higher in Italian Magliocco canino GSO (15.8%) when compared to Turkish Dimrit variety (7.5%). A dynamic headspace purgeand-trap (DHS-P&T) and GC-MS techniques used for the identification and quantification of volatile compounds of GSOs. The number of identified aroma compounds and their concentrations were considerably high in Magliocco canino GSO. A total of 34 volatile compound were detected in Magliocco canino GSO while Dimrit GSO possessed 31 volatiles. The aroma groups identified in GSOs were alcohols, esters, acids, terpenes, ketones, aldehydes, lactones and volatile phenols. In both GSO samples, alcohols were the dominant aroma group possessing the 72.5% and 63.8% of total aroma concentrations in Magliocco canino and Dimrit varieties, respectively. In both GSO samples, 2-hexanol and 3-hexanol were the most abundant aroma compounds. Magliocco canino GSO possessed 10565μg/kg and 8400μg/kg while Dimrit GSO contained 16616μg/kg and 13840μg/kg of 3-hexanol and 2-hexanol concentration, respectively. Among aroma profiles of both samples, the most dominant difference was the higher number of identified volatile phenols in Dimrit variety.

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Published

2022-12-01

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