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

Şerife Çevik Gülcan Özkan Mustafa Kıralan

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

Keywords

Olgunluk, Kalite parametreleri, Verim, Yoğurma şartları, Aroma

Influences of Cultivar, Maturity and Malaxation Conditions on Yield, Quality Parameters and Aroma Profiles of Olive Oil

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

Keywords

Maturity, Quality parameters, Yield, Malaxation condition, Aroma

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