INFLUENCE OF OLIVE RIPENESS DEGREE AND HARVEST YEAR ON CHEMICAL AND SENSORY PROPERTIES OF KİLİS YAĞLIK AND MEMECİK OLIVE OIL
Makaleler > Tam Makale · 2017
Yazarlar: Büyükgök, Elif Burçin; Zeytincilik Araştırma Enstitüsü, Saygın Gümüşkesen, Aytaç; EGE ÜNİVERSİTESİ
\n Volume: 42, Issue: 6\n 799-808\n \n, Uluslararası, 2017
Özet
The objective of this study was toinvestigate the effect of olive cultivar, olive ripeness degree and harvestyear on the oil yield, oil quality, oxidative stability and sensory profiles ofolive oils extracted obtained from Kilis Yağlık and Memecik cultivars. Theeffect of olive cultivar on the oil content was statistically significant and the oil content of Kilis Yağlıkolive cultivar was determined to be higher than Memecik cultivar. Free fattyacidity, peroxide value, K270 value, total phenol content, palmitoleic,stearic, oleic, linoleic, linolenic acids and MUFA/PUFA ratio and sensoryproperties of olive oil samples were statistically significantly affected bycultivar of olive, ripening index and harvest year. While the spice aroma wasrecorded in the sensory analysis of Kilis Yağlık olive oil, flower and bitteralmond aromas were perceived for Memecik olive oil. The ideal harvest time for theproduction of extra virgin olive oil was determined as at “medium maturitylevel” in december for both cultivars. Ripening index was measured as 3.96-3.96and 4.09-3.87 in december for Kilis Yağlık and Memecik cultivars for twoharvest years, respectively.