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EGE BÖLGESİ ZEYTİNYAĞLARINDA ALTI KARBONLU UÇUCU AROMA BİLEŞENLERİNİN BELİRLENMESİ

Yıl 2017, Cilt: 42 Sayı: 5, 634 - 642, 15.10.2017

Öz

Yağ üretimi açısından önemli olan
Ege bölgesi illerinden (Muğla, Aydın, İzmir ve Manisa) Gemlik, Memecik,
Ayvalık, Uslu ve Domat zeytin çeşitlerinden 2007-2008 ve 2008-2009 dönemi olmak
üzere 2 yıl hasat edilmiştir. Hasat edilen zeytinler laboratuvar tipi santrifüj
sistem kullanılarak yağa işlenmiştir. Tepe boşluğu-katı faz mikroekstraksiyon
(HS-SPME) yöntemi ile yağlardan uçucu aroma bileşenleri ekstrakte edilerek gaz
kromatografi-kütle spektrometre (GC-MS) cihazı ile bileşenlerin kalitatif ve kantitatif
analizi yapılmıştır. Altı karbonlu bileşenlerin zeytinyağı kalitesi ile
ilişkili olmasından dolayı bu bileşenlerin belirlenmesi üzerinde durulmuştur. E-2-hekzenal
ve hekzanal, yağ örneklerinde en fazla oranda tespit edilen bileşenlerdir. 2007-2008
ve 2008-2009 hasat döneminde E-2-hekzenal sırası ile % 13.05-67.15 ve %
23.03-52.44 aralığında belirlenmiştir.  Bu
bileşeni hekzanal izlemiş, oranı ise hasat dönemlerine göre sırasıyla %
6.70-39.34 ve % 11.23-59.81 aralığında tespit edilmiştir.  

Kaynakça

  • 1. Boskou D. 1996. Olive Oil Chemistry and Technology. AOCS Press, Champaign, IL, USA.
  • 2. Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G. 2004. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. Journal of Chromatography A, 1054(1), 17-31.
  • 3. Olias JM, Perez AG, Rios JJ, Sanz LC. 1993. Aroma of virgin olive oil: biogenesis of the" green" odor notes. Journal of Agricultural and Food Chemistry, 41(12), 2368-2373.
  • 4. Angerosa F, Mostallino R, Basti C, Vito R. 2001. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chemistry. 72(1), 19-28.
  • 5. Kiritsakis AK. 1998. Flavor components of olive oil—a review. Journal of the American Oil Chemists' Society, 75(6), 673-681.
  • 6. Bertuccioli M, Monteleone E. 2014. The sensory quality of extra virgin olive oil. In: The Extra-Virgin Olive Oil Handbook. Peri C. (edt). John Wiley & Sons, Ltd., West Sussex, UK.
  • 7. Sánchez J, Salas JJ. 2000. Biogenesis of Olive Oil Aroma, In: Handbook of Olive Oil Analysis and Properties. Harwood J, Aparicio R. (eds). Aspen Publishers, Inc., Maryland.
  • 8. Anonim. 2017. Türkiye, zeytinyağı üretiminde artış gösteren tek ülke olacak. Anadolu Ajansı (AA). http://aa.com.tr/tr/ekonomi/turkiye-zeytinyagi-uretiminde-artis-gosteren-tek-ulke-olacak/784815?amp=1 (Erişim tarihi, 04.06.2016).
  • 9. Anaonim, 2016. 2016-2017 Üretim Sezonu Zeytin ve Zeytinyağı Rekoltesi Ulusal Resmi Tespit Heyeti Raporu. Ulusal Zeytin ve Zeytinyağı Konseyi (UZZK). İzmir. http://www.nazillitb.org.tr/Portals/128/dosyalar/TURKIYE_201617_REKOLTE_RAPORU.pdf (Erişim tarihi, 04.06.2017)
  • 10. Morales MT, Luna G, Aparicio R. 2005. Comparative study of virgin olive oil sensory defects. Food Chemistry, 91(2), 293-301.
  • 11. Aparicio R., Luna G. 2002. Characterisation of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol, 104, 614-627.
  • 12. Cavalli JF, Fernandez X, Lizzani-Cuvelier L, Loiseau AM. 2003. Comparison of Static Headspace, Headspace Solid Phase Microextraction, Headspace Sorptive Extraction, and Direct Thermal Desorption Techniques on Chemical Composition of French Olive Oils. Journal of Agricultural and Food Chemistry, 51, 7709-7716.
  • 13. Cavalli JF, Fernandez X, Lizzani-Cuvelier L, Loiseau AM. 2004. Characterisation of Volatile Compounds of French and Spanish Virgin Olive Oils by HS-SPME: Identification of Qualityfreshness Markers, Food Chemistry, 88, 151-157.
  • 14. Haddada FM, Manai H, Daoud D, Fernandez X, Lizzani-Cuvelier L, Zarrouk M. 2007. Profiles of volatile compounds from some monovarietal Tunisian virgin olive oils. Comparison with French PDO. Food Chemistry, 103, 467-476.
  • 15. Issaoui M, Hassine KB, Flamini G, Brahmi F, Chehab H, Aouni Y, Mechri B, Zarrouk, M, Hammami M. 2009. Discrimination of Some Tunisian Olive Oil Varieties According to their Oxidative Stability, Volatiles Compounds and Chemometrıc Analysis. Journal of Food Lipids, 16, 164–186.
  • 16. Temime SB, Campeol E, Cioni PL, Daoud D, Zarrouk M. 2006. Volatile compounds from Che´toui olive oil and variations induced by growing area, Food Chemistry, 99, 315–325.
  • 17. Krichene D, Haddada FM, Fernandez X, Cuvelier LL, Zarrouk M. 2010. Volatile compounds characterising Tunisian virgin olive oils: the influence of cultivar. International Journal of Food Science and Technology, 45, 944–950.
  • 18. Issaoui M, Flamini G, Brahmi F, Dabbou S, Hassine KB, Taamali A, Chehab H, Ellouz M, Zarrouk M, Hammami M. 2010. Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils. Food Chemistry, 119, 220–225.
  • 19. Manai H, Mahjoub-Haddada F, Oueslati I, Daoud D, Zarrouk M. 2008. Characterization of monovarietal virgin olive oils from six crossing varieties, Scientia Horticulturae, 115, 252-260.
  • 20. Reiners J, Grosch W. 1998. Odorants of virgin olive oils with different flavor profiles. Journal of Agricultural and Food Chemistry, 46(7), 2754-2763.
  • 21. Kaftan A. 2007. Farklı Yöre Zeytinlerinden Elde Edilen Naturel Zeytinyağının Duyusal Kalitesini Oluşturan Lezzet Maddelerinin SPME/GC/MS ve Lezzet Profili Analizi Teknikleri Kullanılarak Belirlenmesi. Doktora Tezi. Ege Üniversitesi Fen Bilimleri Enstitüsü, 158 s., İzmir.
  • 22. 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/ion trap mass spectrometry. Journal of Agricultural and Food Chemistry, 51, 733–741.
  • 23. Williams M, Salas JJ, Sanchez J, Harwood JL. 2000. Lipoxygenase pathway in olive callus cultures (Olea europaea). Phytochemistry, 53(1), 13–19.
  • 24. Vichi S, Guadayol JM, Caixach J, López-Tamames E, Buxaderas S. 2007. Comparative study of different extraction techniques for the analysis of virgin olive oil aroma. Food Chemistry, 105, 1171-1178.
  • 25. Aparicio R, Morales MT. 1998. Characterization of olive ripeness by green aroma compounds of virgin olive oil. Journal of Agricultural and Food Chemistry, 46(3), 1116–1122.
Yıl 2017, Cilt: 42 Sayı: 5, 634 - 642, 15.10.2017

Öz

Kaynakça

  • 1. Boskou D. 1996. Olive Oil Chemistry and Technology. AOCS Press, Champaign, IL, USA.
  • 2. Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G. 2004. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. Journal of Chromatography A, 1054(1), 17-31.
  • 3. Olias JM, Perez AG, Rios JJ, Sanz LC. 1993. Aroma of virgin olive oil: biogenesis of the" green" odor notes. Journal of Agricultural and Food Chemistry, 41(12), 2368-2373.
  • 4. Angerosa F, Mostallino R, Basti C, Vito R. 2001. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chemistry. 72(1), 19-28.
  • 5. Kiritsakis AK. 1998. Flavor components of olive oil—a review. Journal of the American Oil Chemists' Society, 75(6), 673-681.
  • 6. Bertuccioli M, Monteleone E. 2014. The sensory quality of extra virgin olive oil. In: The Extra-Virgin Olive Oil Handbook. Peri C. (edt). John Wiley & Sons, Ltd., West Sussex, UK.
  • 7. Sánchez J, Salas JJ. 2000. Biogenesis of Olive Oil Aroma, In: Handbook of Olive Oil Analysis and Properties. Harwood J, Aparicio R. (eds). Aspen Publishers, Inc., Maryland.
  • 8. Anonim. 2017. Türkiye, zeytinyağı üretiminde artış gösteren tek ülke olacak. Anadolu Ajansı (AA). http://aa.com.tr/tr/ekonomi/turkiye-zeytinyagi-uretiminde-artis-gosteren-tek-ulke-olacak/784815?amp=1 (Erişim tarihi, 04.06.2016).
  • 9. Anaonim, 2016. 2016-2017 Üretim Sezonu Zeytin ve Zeytinyağı Rekoltesi Ulusal Resmi Tespit Heyeti Raporu. Ulusal Zeytin ve Zeytinyağı Konseyi (UZZK). İzmir. http://www.nazillitb.org.tr/Portals/128/dosyalar/TURKIYE_201617_REKOLTE_RAPORU.pdf (Erişim tarihi, 04.06.2017)
  • 10. Morales MT, Luna G, Aparicio R. 2005. Comparative study of virgin olive oil sensory defects. Food Chemistry, 91(2), 293-301.
  • 11. Aparicio R., Luna G. 2002. Characterisation of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol, 104, 614-627.
  • 12. Cavalli JF, Fernandez X, Lizzani-Cuvelier L, Loiseau AM. 2003. Comparison of Static Headspace, Headspace Solid Phase Microextraction, Headspace Sorptive Extraction, and Direct Thermal Desorption Techniques on Chemical Composition of French Olive Oils. Journal of Agricultural and Food Chemistry, 51, 7709-7716.
  • 13. Cavalli JF, Fernandez X, Lizzani-Cuvelier L, Loiseau AM. 2004. Characterisation of Volatile Compounds of French and Spanish Virgin Olive Oils by HS-SPME: Identification of Qualityfreshness Markers, Food Chemistry, 88, 151-157.
  • 14. Haddada FM, Manai H, Daoud D, Fernandez X, Lizzani-Cuvelier L, Zarrouk M. 2007. Profiles of volatile compounds from some monovarietal Tunisian virgin olive oils. Comparison with French PDO. Food Chemistry, 103, 467-476.
  • 15. Issaoui M, Hassine KB, Flamini G, Brahmi F, Chehab H, Aouni Y, Mechri B, Zarrouk, M, Hammami M. 2009. Discrimination of Some Tunisian Olive Oil Varieties According to their Oxidative Stability, Volatiles Compounds and Chemometrıc Analysis. Journal of Food Lipids, 16, 164–186.
  • 16. Temime SB, Campeol E, Cioni PL, Daoud D, Zarrouk M. 2006. Volatile compounds from Che´toui olive oil and variations induced by growing area, Food Chemistry, 99, 315–325.
  • 17. Krichene D, Haddada FM, Fernandez X, Cuvelier LL, Zarrouk M. 2010. Volatile compounds characterising Tunisian virgin olive oils: the influence of cultivar. International Journal of Food Science and Technology, 45, 944–950.
  • 18. Issaoui M, Flamini G, Brahmi F, Dabbou S, Hassine KB, Taamali A, Chehab H, Ellouz M, Zarrouk M, Hammami M. 2010. Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils. Food Chemistry, 119, 220–225.
  • 19. Manai H, Mahjoub-Haddada F, Oueslati I, Daoud D, Zarrouk M. 2008. Characterization of monovarietal virgin olive oils from six crossing varieties, Scientia Horticulturae, 115, 252-260.
  • 20. Reiners J, Grosch W. 1998. Odorants of virgin olive oils with different flavor profiles. Journal of Agricultural and Food Chemistry, 46(7), 2754-2763.
  • 21. Kaftan A. 2007. Farklı Yöre Zeytinlerinden Elde Edilen Naturel Zeytinyağının Duyusal Kalitesini Oluşturan Lezzet Maddelerinin SPME/GC/MS ve Lezzet Profili Analizi Teknikleri Kullanılarak Belirlenmesi. Doktora Tezi. Ege Üniversitesi Fen Bilimleri Enstitüsü, 158 s., İzmir.
  • 22. 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/ion trap mass spectrometry. Journal of Agricultural and Food Chemistry, 51, 733–741.
  • 23. Williams M, Salas JJ, Sanchez J, Harwood JL. 2000. Lipoxygenase pathway in olive callus cultures (Olea europaea). Phytochemistry, 53(1), 13–19.
  • 24. Vichi S, Guadayol JM, Caixach J, López-Tamames E, Buxaderas S. 2007. Comparative study of different extraction techniques for the analysis of virgin olive oil aroma. Food Chemistry, 105, 1171-1178.
  • 25. Aparicio R, Morales MT. 1998. Characterization of olive ripeness by green aroma compounds of virgin olive oil. Journal of Agricultural and Food Chemistry, 46(3), 1116–1122.
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Diğer ID GD17052
Bölüm Makaleler
Yazarlar

Mustafa Kıralan

Hasan Hüseyin Kara

Eda Çalıkoğlu

Ali Bayrak

Yayımlanma Tarihi 15 Ekim 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 42 Sayı: 5

Kaynak Göster

APA Kıralan, M., Kara, H. H., Çalıkoğlu, E., Bayrak, A. (2017). EGE BÖLGESİ ZEYTİNYAĞLARINDA ALTI KARBONLU UÇUCU AROMA BİLEŞENLERİNİN BELİRLENMESİ. Gıda, 42(5), 634-642.
AMA Kıralan M, Kara HH, Çalıkoğlu E, Bayrak A. EGE BÖLGESİ ZEYTİNYAĞLARINDA ALTI KARBONLU UÇUCU AROMA BİLEŞENLERİNİN BELİRLENMESİ. GIDA. Ekim 2017;42(5):634-642.
Chicago Kıralan, Mustafa, Hasan Hüseyin Kara, Eda Çalıkoğlu, ve Ali Bayrak. “EGE BÖLGESİ ZEYTİNYAĞLARINDA ALTI KARBONLU UÇUCU AROMA BİLEŞENLERİNİN BELİRLENMESİ”. Gıda 42, sy. 5 (Ekim 2017): 634-42.
EndNote Kıralan M, Kara HH, Çalıkoğlu E, Bayrak A (01 Ekim 2017) EGE BÖLGESİ ZEYTİNYAĞLARINDA ALTI KARBONLU UÇUCU AROMA BİLEŞENLERİNİN BELİRLENMESİ. Gıda 42 5 634–642.
IEEE M. Kıralan, H. H. Kara, E. Çalıkoğlu, ve A. Bayrak, “EGE BÖLGESİ ZEYTİNYAĞLARINDA ALTI KARBONLU UÇUCU AROMA BİLEŞENLERİNİN BELİRLENMESİ”, GIDA, c. 42, sy. 5, ss. 634–642, 2017.
ISNAD Kıralan, Mustafa vd. “EGE BÖLGESİ ZEYTİNYAĞLARINDA ALTI KARBONLU UÇUCU AROMA BİLEŞENLERİNİN BELİRLENMESİ”. Gıda 42/5 (Ekim 2017), 634-642.
JAMA Kıralan M, Kara HH, Çalıkoğlu E, Bayrak A. EGE BÖLGESİ ZEYTİNYAĞLARINDA ALTI KARBONLU UÇUCU AROMA BİLEŞENLERİNİN BELİRLENMESİ. GIDA. 2017;42:634–642.
MLA Kıralan, Mustafa vd. “EGE BÖLGESİ ZEYTİNYAĞLARINDA ALTI KARBONLU UÇUCU AROMA BİLEŞENLERİNİN BELİRLENMESİ”. Gıda, c. 42, sy. 5, 2017, ss. 634-42.
Vancouver Kıralan M, Kara HH, Çalıkoğlu E, Bayrak A. EGE BÖLGESİ ZEYTİNYAĞLARINDA ALTI KARBONLU UÇUCU AROMA BİLEŞENLERİNİN BELİRLENMESİ. GIDA. 2017;42(5):634-42.

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