KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ

Year 2017, Volume: 42 Issue: 6, 799 - 808, 15.12.2017

Elif Burçin Büyükgök , Aytaç Saygın Gümüşkesen

Abstract

Bu çalışmanın amacı, Kilis Yağlık ve
Memecik çeşitlerinden elde edilen zeytinyağlarının yağ verimi, yağ kalitesi,
oksidatif stabilitesi ve duyusal profilleri üzerine zeytin çeşidinin, zeytin
olgunluk derecesinin ve hasat yılının etkisini araştırmaktır. Yağ içeriği
üzerinde çeşidin etkisi istatistiksel olarak önemli bulunmuş ve Kilis Yağlık
zeytin çeşidinin yağ içeriğinin Memecik çeşidinden daha yüksek olduğu
saptanmıştır. Zeytin çeşidi, olgunlaşma indeksi ve hasat yılından; zeytinyağı
örneklerinin serbest yağ asitliği, peroksit değeri, K₂₇₀ değeri,
toplam fenol içeriği, palmitoleik, stearik, oleik, linoleik, linolenik asit ile
tekli doymamış yağ asitleri/çoklu doymamış yağ asitleri oranı ve duyusal
özellikleri istatistiksel olarak önemli derecede etkilenmiştir. Kilis Yağlık
zeytinyağının duyusal analizinde baharat aroması kaydedilirken, Memecik
zeytinyağı için çiçek ve acı badem aromaları algılandı. Natürel sızma
zeytinyağı üretiminde ideal hasat zamanı, her iki çeşit için de aralık ayında
"orta olgunluk seviyesi" olarak belirlendi. Kilis Yağlık ve Memecik
çeşitlerinde olgunlaşma indeksi aralık ayında iki hasat yılı için sırasıyla 3.96-3.96
ve 4.09-3.87 olarak ölçülmüştür.

Keywords

zeytinyağı, Kilis Yağlık, Memecik, zeytin olgunluk derecesi, duyusal analiz, Memecik

INFLUENCE OF OLIVE RIPENESS DEGREE AND HARVEST YEAR ON CHEMICAL AND SENSORY PROPERTIES OF KİLİS YAĞLIK AND MEMECİK OLIVE OIL

Abstract

The objective of this study was to
investigate the effect of olive cultivar, olive ripeness degree and harvest
year on the oil yield, oil quality, oxidative stability and sensory profiles of
olive oils extracted obtained from Kilis Yağlık and Memecik cultivars. The
effect of olive cultivar on the oil content was statistically significant and the oil content of Kilis Yağlık
olive cultivar was determined to be higher than Memecik cultivar. Free fatty
acidity, peroxide value, K₂₇₀ value, total phenol content, palmitoleic,
stearic, oleic, linoleic, linolenic acids and MUFA/PUFA ratio and sensory
properties of olive oil samples were statistically significantly affected by
cultivar of olive, ripening index and harvest year. While the spice aroma was
recorded in the sensory analysis of Kilis Yağlık olive oil, flower and bitter
almond aromas were perceived for Memecik olive oil. The ideal harvest time for the
production of extra virgin olive oil was determined as at “medium maturity
level” in december for both cultivars. Ripening index was measured as 3.96-3.96
and 4.09-3.87 in december for Kilis Yağlık and Memecik cultivars for two
harvest years, respectively. 

Keywords

olive ripeness degree, olive oil, sensory analysis, Kilis Yağlık, Memecik

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