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Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağı Verimi, Bazı Kalite Parametreleri ve Aroma Profili Üzerine Etkisi

Year 2015, Volume: 13 Issue: 4, 335 - 347, 01.12.2015

Abstract

Son yıllarda, besleyici değerinin yüksek olması ve sağlık üzerine olumlu etkileri nedeniyle Akdeniz diyetinin vazgeçilmezi olan zeytinyağına talep artmıştır. Zeytinyağının aroma, tat ve renk kalitesi tüketici algısına göre değişim göstermektedir.Zeytinyağı kalitesi ve bileşimi ise çeşit, olgunluk, lokasyon, yağ üretim koşulları, tarımsal uygulamalar ve çevresel faktörlere göre farklılaşmaktadır. Yağ üretim işleminde zeytinyağı kalite ve bileşimini en çok etkileyen faktörler ise yoğurma koşullarıdır. Bu derlemede, zeytinyağı verimi, bazı kalite parametreleri serbest yağ asitliği, peroksit, K232 ve K270 değerleri ve aroma profili üzerine zeytin çeşidi, olgunluk derecesi, lokasyon ve farklı yoğurma koşullarının etkisine yer verilmiştir. Olgunlaşma boyunca yağ verimi, serbest yağ asitlik değeri ve istenmeyen aroma bileşenlerinin arttığı, istenen aroma bileşenleri, peroksit, K232 ve K270 değerlerinin azaldığı bildirilmiştir. Yoğurma koşullarından ise sıcaklık ve süre artışının zeytinyağı kalitesini ve aroma bileşimini olumsuz yönde etkilediği belirtilmiştir

References

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  • Angerosa, F., Mostallino, R., Basti, C., Vito, R., 2001. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chem. 72: 19-28.
  • Angerosa, F., Servili, M., Selvaggini, R., Taticchi A., Esposto S., Montedoro G.F. 2004. Volatile compounds in virgin olive oil: occurence and their relationship Chromatography A 1054: 17-31. quality. Journal of
  • Anonim, 2010. Tarım ve Köyişleri Bakanlığı 7 Ağustos 2010, Resmi Gazete Sayı:27665 Türk Gıda Kodeksi Zeytinyağı ve Pirina Yağı Tebliği (Tebliğ No: 2010/35).
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  • Aparicio, R., Morales, M.T., 1995, Sensory wheels: a statistical technique for comparing QDA panels: application to virgin olive oil. Journal of the Science of Food and Agriculture 67: 247 -257
  • Aparicio, R., Morales, M.T., 1996. Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil. Flavour and Fragrance Journal 11: 171-178.
  • Aparicio, R., Morales, M.T., 1998. Characterization of olive ripeness by green aroma compounds of virgin olive oil. Journal of Agricultural Food Chemistry 46: 1116-1122.
  • Arafat, S.M., Ahmed, A.A., 2011. Relationship between volatile compounds of olive oil and sensory attributes. International Food Research Journal 20(1): 197-204.
  • Aşık, H., 2011. Zeytinyağı Olgunlaşma Derecesinin Fiziksel, Kimyasal ve Antioksidan Özellikleri Üzerine Etkisi. Yüksek Lisans Tezi. Süleyman Demirel Üniversitesi, Mühendisliği Anabilim Dalı, Isparta. Enstitüsü, Gıda
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  • Baccouri, O., Guerfel, M., Baccouri, B., Cerretani, L., Bendini, A., Lercker, G., Zarrouk, M., Miled, D.D.B., 2008. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chemistry 109: 743–754.
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  • Garcia, J. M., Gutierrez, F., Perez Camino, M.C. 1996. Infuence of storage temperature on fruit ripening and olive oil quality. Journal of Agricultural and Food Chemistry 44: 264 – 267.
  • Garcia -Inarejos, A.M., Gomez-Rico, A., Salvador, D.M., Fregapane, G., 2009. Influence of malaxation conditions on virgin olive oil yield, overall quality and composition. Eur. Food Res. Technol. 228: 671-677.
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  • Gutierrez, F., Jimenez, B., Ruiz, A., Albi, M.A., 1999a. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved. Journal of Agricultural and Food Chemistry 47: 121-127.
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  • H., 2009. Ayvalık Ve Memecik
  • Zeytinyağlarının Coğrafi İşaretleme Amacıyla
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  • Kaftan, A., Elmaci, Y., 2011. Aroma characterization of virgin olive oil from two Turkish olive varieties by SPME/GC/MS. International Journal of Food Properties 14: 1160-1169.
  • Kalua, C.M., Bedgood, D.R., Bishop, A.G., Prenzler, P.D., 2006. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. Journal of Agricultural and Food Chemistry, 54, 7641–7651.
  • Kalua, C.M., Allen, M.S., Bedgood, Jr., D.R. Bishop, A.G., Prenzler, P.D., Robards, K., 2007. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chemistry 100: 273– 286.
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  • Kıralan, M., Ozkan, G., Koyluoglu, F., Ugurlu Asik, H., Bayrak, A., Kiritsakis, A., 2012. Effect of cultivation area and climatic conditions on volatiles of virgin olive oil. Eur. J. Lipid Sci. Technol. 114: 552–557.
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Influences of Cultivar, Maturity and Malaxation Conditions on Yield, Quality Parameters and Aroma Profiles of Olive Oil

Year 2015, Volume: 13 Issue: 4, 335 - 347, 01.12.2015

Abstract

In recent years, the demand for olive oil, an essential component of the Mediterranean diet, has increased due to its high nutritional value and its beneficial effects on human health. Aroma, taste, and color quality of olive oil may vary based upon consumer’s perception. Olive oil quality and its composition may also differ depending on the olive cultivar, maturity, location, process conditions of olive oil production, agricultural practices, and environmental conditions. The most important factor that influences the quality and composition of olive oil in the process of oil production is the conditions during malaxation. The effect of cultivar, maturity index, location and different malaxation conditions on olive oil yield, some quality parameters free fatty acidity, peroxide, K232 and K270 values and aroma profiles were reviewed in this study. Along with maturity, increases in oil yield, free fatty acidity, undesired volatile compounds and decreases in desired volatile compounds, peroxide, K232 and K270 values were reported in the literature. Among malaxation conditions, increases in temperature and time were reported to affect the quality and aroma composition of olive oil adversely

References

  • Angerosa, F., Mostallino, R., Basti, C., Vito, R., 2000. Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food Chemistry 68: 283-287.
  • Angerosa, F., Mostallino, R., Basti, C., Vito, R., 2001. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chem. 72: 19-28.
  • Angerosa, F., Servili, M., Selvaggini, R., Taticchi A., Esposto S., Montedoro G.F. 2004. Volatile compounds in virgin olive oil: occurence and their relationship Chromatography A 1054: 17-31. quality. Journal of
  • Anonim, 2010. Tarım ve Köyişleri Bakanlığı 7 Ağustos 2010, Resmi Gazete Sayı:27665 Türk Gıda Kodeksi Zeytinyağı ve Pirina Yağı Tebliği (Tebliğ No: 2010/35).
  • Aparicio, R., Luna, G. 2002. Characterisation monovarietal virgin olive oils. European Journal of Lipid Science and Technology 104: 614-627.
  • Aparicio, R., Morales, M.T., 1995, Sensory wheels: a statistical technique for comparing QDA panels: application to virgin olive oil. Journal of the Science of Food and Agriculture 67: 247 -257
  • Aparicio, R., Morales, M.T., 1996. Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil. Flavour and Fragrance Journal 11: 171-178.
  • Aparicio, R., Morales, M.T., 1998. Characterization of olive ripeness by green aroma compounds of virgin olive oil. Journal of Agricultural Food Chemistry 46: 1116-1122.
  • Arafat, S.M., Ahmed, A.A., 2011. Relationship between volatile compounds of olive oil and sensory attributes. International Food Research Journal 20(1): 197-204.
  • Aşık, H., 2011. Zeytinyağı Olgunlaşma Derecesinin Fiziksel, Kimyasal ve Antioksidan Özellikleri Üzerine Etkisi. Yüksek Lisans Tezi. Süleyman Demirel Üniversitesi, Mühendisliği Anabilim Dalı, Isparta. Enstitüsü, Gıda
  • Baccouri, B., Zarrouk, W., Krichene, D., Nouri, I., Youssef, N.B., Daoud, D., Zarrouk, M., 2007. Influence of fruit ripening and crop yield on chemical properties of virgin olive oil from seven selected oleasters (Olea europea L.). Journal of Agronomy 6(3): 388-396.
  • Baccouri, O., Guerfel, M., Baccouri, B., Cerretani, L., Bendini, A., Lercker, G., Zarrouk, M., Miled, D.D.B., 2008. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chemistry 109: 743–754.
  • Bayrak, A., Kıralan, M., Çalıkoğlu, E., Kara, H.H., 2010. Ege Bölgesi Zeytinyağlarının Aroma Profilleri ve Bazı Kalite Özelliklerinin Araştırılması. Ankara Üniversitesi Bilimsel Araştırma Projesi Kesin Raporu. Proje No: 08B4343006, S. 94. Ankara.
  • Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gómez-Caravaca, A.M., Segura-Carretero, A., Fernández-Gutiérrez, A., Lercker, G., 2007. Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12: 1679-1719.
  • Bendini, A., Valli, E., Barbieri, S., Toschi, T.G., 2012. Sensory Analysis of Virgin Olive Oil- Constituents Quality, Health Properties and Bioconversions. Intech, 510 Pages, Italy.
  • Benincasa, C., De Nino, A., Lombardo, N., Perri, E., Sindona, G., Tagarelli, A., 2003. Assay of aroma active components of virgin olive oils from Southern Italian regions by SPME-GC/İon trap mass spectrometry. Journal of Agricultural and Food Chemistry 51: 733–741.
  • Boskou, D., 1996. Olive Oil: Chemistry and Technology. AOCS Pres, Champaign, USA.
  • Boskou, D., 2006. Olive Oil Chemistry and Technology. AOCS Press, 253 P, USA.
  • Cavalli, J.F., Fernandez, X., Lizzani-Cuvelier, L., Loiseau, A.M., 2004. Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME: identification of quality-freshness markers. Food Chemistry 88: 151–157.
  • Cerretani, L., Salvador, M.D., Bendini, A., Fregapane, G., 2008. Relationship between sensory evaluation performed by Italian and Spanish official panels and volatile and phenolic profiles of virgin olive oils. Chemosensory Perception 1: 258-267.
  • Cevik, S., Ozkan, G., Kıralan, M., Bayrak, A., 2014. Effect of harvest time on physicochemical quality parameters, compounds of extra virgin olive oil. Acta Alimentaria 43(4): 526-537. stability and volatile
  • Çevik Ş., Aydın S., Kanar K., Buluş H., Özkan, G., 2013. Olgunluk indeksinin zeytinyağı fizikokimyasal özellikleri ve raf ömrü üzerine etkisi. Z&Z Akdeniz Kültürü Dergisi 30: 84-96.
  • Çolakoğlu, A., Oktar, A., 1975. T.C. Tarım ve Köyişleri Bakanlığı Tarımsal Araştırmalar Genel Müdürlüğü Müdürlüğü Zeytincilik Araştırma Enstitüsü Müdürlüğü Yayınları, 268. Bornova-İzmir. Zeytin Danesinin Olgunluk Derecesinin Yağın Kalitesine Etkileri. S. 209.
  • Dag, A., Kerem, Z., Yogev, N., Ziporia, I., Laveec, S., Ben-David, E., 2011. Influence of time of harvest and maturity index on olive oil yield and quality. Scientia Horticulturae 127: 358–366.
  • Dalgıç, L., Sermet, S. O., Büyükateş, K., Canlı, F., Özkan, G., 2013. Olgunlaşma sürecinin erken hasat memecik zeytinyağlarının raf ömrü ve bazı kalite kriterlerine etkileri. Z&Z Akdeniz Kültürü Dergisi 29: Sf.74-84.
  • Di Giovacchino, L., Sestili, S., Di Vincenzo, D., 2002. Influence of olive processing on virgin olive oil quality. European Journal of Lipid Science and Technology 104: 587-601.
  • Dhifi W., Angerosa F., Serraiocco A., Oumar I., Hamrouni I., Marzouk B. 2005. Virgin olive oil aroma: characterization of some Tunusian cultivars. Food Chemistry 93: 697-701.
  • Espinola, F., Moya, M., Fernandez, D.G., Castro, E., 2011. Modelling of virgin olive oil extraction using response surface methodology. International Journal of Food Science and Technology 46: 2576– 2583
  • Finotti, E., Beye, C., Nardo, N., Quaglia, G.B., Milin, C. and Giacometti, J., 2001. Physico-chemical characteristics of olives and olive oil from two mono-cultivars during various ripening phases. Nahrung/Food 45: 350-352.
  • Forina, M., Boggia, R., Casale, M. 2007. The information content of visible spectra of extra virgin olive oil in the characterization of its origin. Annali di Chimica 97: 615-633.
  • Garcia, J. M., Gutierrez, F., Perez Camino, M.C. 1996. Infuence of storage temperature on fruit ripening and olive oil quality. Journal of Agricultural and Food Chemistry 44: 264 – 267.
  • Garcia -Inarejos, A.M., Gomez-Rico, A., Salvador, D.M., Fregapane, G., 2009. Influence of malaxation conditions on virgin olive oil yield, overall quality and composition. Eur. Food Res. Technol. 228: 671-677.
  • Gonzalez, D.L.G., Aporico, R., 2007. Instrumental approaches to understand the sensory quality of virgin olive oil. Workshop on Olive Oil Authentication 2013, Madrid.
  • Gutierrez, F., Jimenez, B., Ruiz, A., Albi, M.A., 1999a. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved. Journal of Agricultural and Food Chemistry 47: 121-127.
  • Gutierrez, F., Teresa, A., Strucelj, and Miguel A.A., 1999b. Influence of ecological cultivation on virgin olive oil quality. Journal of the American Oil Chemists’ Society 76: 617- 621. [36] İlyasoğlu
  • H., 2009. Ayvalık Ve Memecik
  • Zeytinyağlarının Coğrafi İşaretleme Amacıyla
  • Karakterizasyonu. İstanbul Teknik Üniversitesi Fen
  • bilimleri Enstitüsü Fen Bilimleri Enstitüsü Gıda
  • Mühendisliği Ana Bilim Dalı Doktora Tezi. İstanbul, s,151.
  • İlyasoğlu, H., Özçelik, B., 2011. Memecik zeytinyağlarının biyokimyasal karakterizasyonu. Gıda 36 (1): 33-41.
  • Kaftan, A., Elmaci, Y., 2011. Aroma characterization of virgin olive oil from two Turkish olive varieties by SPME/GC/MS. International Journal of Food Properties 14: 1160-1169.
  • Kalua, C.M., Bedgood, D.R., Bishop, A.G., Prenzler, P.D., 2006. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. Journal of Agricultural and Food Chemistry, 54, 7641–7651.
  • Kalua, C.M., Allen, M.S., Bedgood, Jr., D.R. Bishop, A.G., Prenzler, P.D., Robards, K., 2007. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chemistry 100: 273– 286.
  • Kara, H.H., 2011. Farklı Hasat Dönemlerinde ve Saatlerinde Günün Çeşitlerinden Elde Edilen Yağların Uçucu Aroma Bileşenleri Üniversitesi Toplanan Zeytin Değişiminin
  • Araştırılması. Ankara Gıda Fen Bilimleri Enstitüsü Mühendisliği Ana Bilim Dalı Doktora Tezi. S. 218 Ankara.
  • Kıralan, M. 2010. Türk Zeytinyağlarının Zeytin Çeşitlerine Göre Aroma Profillerinin Belirlenmesi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı Doktora Tezi. 159 S., Ankara.
  • Kıralan, M., Ozkan, G., Koyluoglu, F., Ugurlu Asik, H., Bayrak, A., Kiritsakis, A., 2012. Effect of cultivation area and climatic conditions on volatiles of virgin olive oil. Eur. J. Lipid Sci. Technol. 114: 552–557.
  • Kiritsakis, AK (Ed), 1990. Chemistry of Olive Oil. In: Kiritsakis AK: Olive Oil. Champaign, Illinois: American Oil Chemist’s Society, 25-55 P.
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There are 66 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Şerife Çevik This is me

Gülcan Özkan This is me

Mustafa Kıralan This is me

Publication Date December 1, 2015
Submission Date May 12, 2014
Published in Issue Year 2015 Volume: 13 Issue: 4

Cite

APA Çevik, Ş., Özkan, G., & Kıralan, M. (2015). Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağı Verimi, Bazı Kalite Parametreleri ve Aroma Profili Üzerine Etkisi. Akademik Gıda, 13(4), 335-347.
AMA Çevik Ş, Özkan G, Kıralan M. Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağı Verimi, Bazı Kalite Parametreleri ve Aroma Profili Üzerine Etkisi. Akademik Gıda. December 2015;13(4):335-347.
Chicago Çevik, Şerife, Gülcan Özkan, and Mustafa Kıralan. “Çeşit, Olgunluk Ve Yoğurma Şartlarının Zeytinyağı Verimi, Bazı Kalite Parametreleri Ve Aroma Profili Üzerine Etkisi”. Akademik Gıda 13, no. 4 (December 2015): 335-47.
EndNote Çevik Ş, Özkan G, Kıralan M (December 1, 2015) Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağı Verimi, Bazı Kalite Parametreleri ve Aroma Profili Üzerine Etkisi. Akademik Gıda 13 4 335–347.
IEEE Ş. Çevik, G. Özkan, and M. Kıralan, “Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağı Verimi, Bazı Kalite Parametreleri ve Aroma Profili Üzerine Etkisi”, Akademik Gıda, vol. 13, no. 4, pp. 335–347, 2015.
ISNAD Çevik, Şerife et al. “Çeşit, Olgunluk Ve Yoğurma Şartlarının Zeytinyağı Verimi, Bazı Kalite Parametreleri Ve Aroma Profili Üzerine Etkisi”. Akademik Gıda 13/4 (December 2015), 335-347.
JAMA Çevik Ş, Özkan G, Kıralan M. Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağı Verimi, Bazı Kalite Parametreleri ve Aroma Profili Üzerine Etkisi. Akademik Gıda. 2015;13:335–347.
MLA Çevik, Şerife et al. “Çeşit, Olgunluk Ve Yoğurma Şartlarının Zeytinyağı Verimi, Bazı Kalite Parametreleri Ve Aroma Profili Üzerine Etkisi”. Akademik Gıda, vol. 13, no. 4, 2015, pp. 335-47.
Vancouver Çevik Ş, Özkan G, Kıralan M. Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağı Verimi, Bazı Kalite Parametreleri ve Aroma Profili Üzerine Etkisi. Akademik Gıda. 2015;13(4):335-47.

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