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

Öz

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.

Anahtar Kelimeler

• 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

Öz

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. 

Anahtar Kelimeler

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

Kaynakça

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