BibTex RIS Kaynak Göster

Natürel Zeytinyağındaki Uçucu Aroma Bileşenleri ve Duyusal Kalite Üzerine Etkileri

Yıl 2011, Cilt: 36 Sayı: 6, 375 - 382, 14.02.2015

Öz

Natürel zeytinyağında bulunan uçucu aroma bileşenlerinin, zeytinyağının lezzet ve aroması üzerine etkisi oldukça önemlidir. Zeytinyağında 280’e yakın uçucu bileşen tespit edilmiş olup, bunlardan 70 kadarının aromaya direkt etkisi olduğu belirlenmiş ve zeytinyağında lezzetten sorumlu grup olarak tanımlanmıştır. Zeytinyağındaki uçucu aroma bileşenlerinin kompozisyonu, başta enzimatik reaksiyonlar olmak üzere, çevresel ve teknolojik faktörlere bağlı olarak değişmektedir. Yüksek kalitedeki zeytinyağlarında bulunan 5 ve 6 karbonlu bileşenler ile özellikle 6 karbonlu uçucu bileşenler, toplam uçucu bileşenlerin % 60-80’ini oluşturmaktadır. Natürel zeytinyağında algılanan meyvemsi, acı-yakıcı (bitter) ve keskin-buruk tatlar, duyusal kaliteyi olumlu yönde etkileyerek, tüketici beğenisini sağlamaktadır. Bu çalışmada, natürel zeytinyağında bulunan uçucu aroma bileşenleri ve oluşumları üzerinde etkili olan faktörler ile bunların yağın duyusal kalitesi üzerine olan etkileri üzerinde durulmuştur.

Kaynakça

  • Arroyo-L´opez F N, Bautista-Gallego J, Rodriguez- G´omez F, Garrido-Fernandez A. 2010. Predictive microbiology and table olives. In: Current Research and Education Topics in Applied Microbiology and Microbial Biotechnology, Mendez Vilas A (ed), Formatex, Badajoz, pp. 1452-1461.
  • Boskou D. 2006. Olive Oil: Chemistry and Technology. AOCS Publishing, Hellas, pp. 13-17. 3. Özkaya M T, Tunalıoğlu R, Eken Ş, Ulaş M, Tan M, Danacı A, İnan N, Tibet Ü. 2010. Türkiye Zeytinciliğinin sorunları ve çözüm önerileri. Türkiye Ziraat Mühendisliği VII. Teknik Kongresi, Ocak, Ankara, 515-537.
  • Rejano L, Montano A, Casado F J, Sanchez A H, Castro A. 2010. Table olives; varieties and variations. In: The plant, production, olives and olive oil and their detailed characterization, Victor P, Ronald W. (eds), Elsevier, Amsterdam, pp. 45-50 5. Arroyo-López A, Bautista-Gallego J, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A. 2012. Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride. Int J Food Microbiol, 155 (3), 257-262.
  • Rodriguez-Gomez F, Bautista-Gallego J, Arroyo- Lopez F N, Romero-Gil V, Jimenez-Diaz R, Garrido- Fernandez A, Garcia-Garcia P. 2013. Table olive fermentation with multifunctional Lactobacillus pentosus strains. Food Control, 34, 96-105.
  • Yurtsever S. 2006. Siyah sofralık zeytin fermantasyonunda alkali ve enzimatik yöntemlerin mikrobiyolojik özellikler üzerine etkisi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Bursa, Türkiye, s 15.
  • Özturk F, Yalçın M, Diraman H. 2009. Türkiye zeytinyağı ekonomisine genel bir bakış. Gıda Teknolojileri Elektronik Dergisi, 4 (2), 35-51.
  • Özilbey N. 2011. Zeytin Çeşitlerimiz. Filiz Matbaacılık, Ankara, s. 13.
  • Uylaşer V, Şahin İ. 2004. Salamura siyah zeytin üretiminde geleneksel gemlik yönteminin günümüz koşullarına uyarlanması. Ulud Üniv Zir Fak Derg, 18, 105-113.
  • Garcia E, Luh B S, Martin H. 2005. Olives. In: Processing Fruits: Science and Technology. Barret Somogyi L P, Ramaswamy S H. (eds), CRC Press, Florida, pp. 751-754.
  • Bautista-Gallego J, Arroyo-Lopez F N, Duran- Quintana M C, Gorrido-Fernandez A. 2010. Fermentation profiles of Manzanilla-Alorena cracked green table olives in different salt mixtures. Food Microbiol, 27 (3), 403-417.
  • Alves M, Goncalves T, Quintas C. 2012. Microbial quality and yeast population dynamics in cracked green table olives´ fermentations. Food Control, 23 (2), 363-368.
  • Yıldız G, Uylaşer V. 2011. Doğal bir antimikrobiyel: oleuropein. Ulud Üniv Zir Fak Derg, 25 (1), 131-142. 15. Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G. 2010. Study of green Scilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiol, 27 (1), 162-170.
  • Tofalo R, Schirone M, Perpetuini G, Suzzi G, Corsetti A. 2012. Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives. Food Control, 23 (2), 356-362.
  • Montano A, Sanchez A H, Lopez-Lopez A, Castro A, Rejano L. 2010. Chemical composition of fermented green olives: acidity, salt, moisture, fat, protein, ash, fiber, sugar, and polyphenol. In: The plant, production, olives and olive oil and their detailed characterization, Victor P, Ronald W. (eds), Elsevier, Amsterdam, pp. 291-300.
  • Doulgeraki A I, Hondrodimou O, Iliopoulos V, Panagou E Z. 2012. Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches. Food Control, 26 (1), 49-57
  • Romero-Gil V, Bautista Gallego J, Rodriguez- Gomez F, Garcia-Garcia P, Jimenez-Diaz R, Garrido-Fernandez A, Arroyo-Lopez F N. 2013. Evaluating the individual effects of temperature and salt on table olive related microorganisms. Food Microbiol, 33, 178-184.
  • Doulgeraki A I, Pramateftaki P, Argyri A A, Nychas G J E, Tassou C C, Panagou E Z. 2013. Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives. LWT-Food Sci Technol, 50, 353-356.
  • Arroyo-L´opez F N, Romero-Gil V, Bautista- Gallego J, Rodriguez-G´omez F, Jimenez-Diaz R, Garcia-Garcia P, Querol A, Garrido-Fernandez A. 2012. Yeasts in table olive processing: desirable or spoilage microorganisms? Int J Food Microbiol, 160 (1), 42-49.
  • Hurtado A, Reguant C, Bordons A, Rozès N. 2012. Lactic acid bacteria from fermented table olives. Food Microbiol, 31, 1-8.
  • Tofalo R, Perpetuini G, Schirone M, Suzzi G, Corsetti A. 2013. Yeast biota associated to naturally fermented table olives from different Italian cultivars. Int J Food Microbiol, 161, 203-208.
  • Arroyo-L´opez F N, Romero-Gil V, Bautista- Gallego J, Rodriguez-G´omez F, Jimenez-Diaz R, Garcia-Garcia P, Querol A, Garrido-Fernandez A. 2012. Potential benefits of the application of yeast starters in table olive processing. Front Microbiol, 161 (3), 1-4.
  • Valencic V, Mavsar D B, Bucar-Miklavcic M, Butinar B, Cadez N, Golob T, Raspor P, Mozina S S. 2010. The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria. Food Technol Biotechnol, 48 (3), 404-410.
  • Randazzo C L, Riberra A, Pitino I, Romeo F V, Caggia C. 2012. Diversity of bacterial population of table olives assessed by PCR-DGGE analysis. Food Microbiol, 32, 87-96.
  • Bautista-Gallego J, Rodriguez-Gomez F, Barrio E, Querol A, Gorrido-Fernandez A, Arroyo-Lopez F N. 2011. Exploring the yeast biodiversity of green table industrial fermentations for technological applications. Int J Food Microbiol, 32, 87-96.
  • Perricone M, Bevilacqua A, Corbo M R, Sinigaglia M. 2010. Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy). J Food Sci, 75 (7), 430-436.
  • Arroyo-L´opez F N, Bautista-Gallego J, Dominguez-Manzano J, Romero-Gil V, Rodriguez- G´omez F, Garcia-Garcia P, Garrido-Fernandez A, Jimenez-Diaz R. 2012. Formation of lactic acid bacteria-yeast communities on the olive surface during Spanish-style Manzanilla fermentations. Food Microbiol, 32, 295-301.
  • Gómez A H, Garcia P, Navaro L. 2006. Elaboration of table olives. Grasas Aceites, 57(1), 86-94.
  • Aponte M, Blaiotta G, Croce F, Mazzaglia A, Farina V, Settanni L, Moschetti V. 2011. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. Food Microbiol, 30(1), 8-16.
  • Vergara J V, Blana V, Mallouchos A, Stamatiou A, Panagou E Z. 2013. Evaluating the efficacy of brine acidification as implemented by the Greek table olive industry on the fermentation profile of Conservolea green olives. LWT-Food Sci Technol, 53, 113-119.
  • Tokuşoğlu Ö, Başoğlu F. 2010 Sofralık zeytin üretimi. In: Özel Meyve: Zeytin, Tokuşoğlu, Ö. (ed), Sidas Medya, Manisa, s. 111-126.
  • Panagou E Z, Hondrodimou O, Mallouchos A, Nychas G J E. 2011. A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives. Food Microbiol, 28, 1301-1307.
  • Bevilacqua A, Beneduce L, Sinigaglia M, Corbo. 2013. Selection of yeasts as starter cultures for table olives. J Food Sci, 78(5), 742-751.
  • Hernández A, Martin A, Aranda E, Pérez-Nevado F, Córdoba M G. 2007. Identification and characterization of yeast isolated from the elaboration of seasoned green table olives. Food Microbiol, 24 (4), 346-351.
  • Arroyo-López F N, Querol A, Bautista-Gallego J, Garrido-Fernández A. 2008. Role of yeasts in table olive production. Int J Food Microbiol, 128 (2), 189-196.
  • Pereira A P, Pereira J A, Bento A, Letícia Estevinho M. 2008. Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects. Food Chem Toxicol, 46 (8), 2895-2902.
  • Romo-Sanches S, Alves-Baffi M, Arevalo-Villena M, Ubeda-Iranzo J, Briones-Perez A. 2010. Yeast biodiversity of oleic ecosystems: study of their biotechnological properties. Food Microbiol, 27 (4), 487-492.
  • Mucilli S, Caggia C, Randazzo C L, Restuccia C. 2011. Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly. Int J Food Microbiol, 148 (1), 15-22.
  • Silva T, Reto M, Sol M, Peito A, Peres C M, Peres C, Xavier-Malcata F. 2011. Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behaviour. LWT Food Sci Technol, 44 (6), 1349-1354.
  • Bevilacqua A, Corbo M R, Sinigaglia M. 2012. Selection of yeasts as starter cultures for table olives: step-by-step procedure. Front Microbiol, 194 (3), 1-9. 46. Tassou C C, Panagou E Z, Katsaboxakis K.Z. 2002. Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines. Food Microbiol, 19 (6), 605-615.
  • Rodríguez-Gómez F, Arroyo-López F N, López- López A, Bautista-Gallego J, Garrido-Fernández A. 2010. Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing. Food Microbiol, 27 (5), 1-9.
  • Botta C., Cocolin L. 2012. Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches, Food Microbiol, 245 (3), 1-10.
  • Pistarino E, Aliakbarian B, Casazza A A, Paini M, Cosulich M E, Perego P. 2013. Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives. Food Chem, 138, 2043-2049.
  • Bautista-Gallego J, Arroyo-López F N, Rantsiou K, Jiménez-Díaz R, Garrido-Fernández A, Cocolin L. 2013. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential. Food Res Int, 50, 135-142.
  • Tsapatsaris S, Kotzekidou P. 2004. Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii. Int J Food Microbiol, 95 (2), 157-168.
  • Hernández A, Martin A, Córdoba M G, Benito M J, Aranda E, Pérez-Nevado F. 2008. Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives. Int J Food Microbiol, 121 (2), 178-177.
  • Bevilacqua A, Perricone M, Cannarsi M, Corbo M R, Sinigaglia M. 2009. Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. Int J Food Sci Technol, 44 (11), 2198-2207.

Volatile Aroma Compounds in Virgin Olive Oil and Theirs Effects on Sensory Quality of Oil (Turkish with English Abstract)

Yıl 2011, Cilt: 36 Sayı: 6, 375 - 382, 14.02.2015

Öz

The effects on flavor and aroma of volatile aroma compounds in virgin olive oil are substantially important. Around 280 volatile compounds were determined in olive oil and approximately 70 of them were determined as having direct effect on aroma and were defined as responsible group of flavor in olive oil. The composition of volatile aroma compounds in olive oil varies, depending on primarily in enzymatic reactions, and on the environmental and technological factors. Five- and six-carbon compounds and especially six-carbon volatile compounds in high quality olive oils constitutes 60-80 % of the total volatile compounds. Fruity, bitter and pungent tastes in virgin olive oil provide consumer appeal by having a positive impact on sensory quality. In this study, volatile aroma compounds in virgin olive oil, and the factors that have impact on their formation, and the effects of them on sensory quality of the olive oil were emphasized..

Kaynakça

  • Arroyo-L´opez F N, Bautista-Gallego J, Rodriguez- G´omez F, Garrido-Fernandez A. 2010. Predictive microbiology and table olives. In: Current Research and Education Topics in Applied Microbiology and Microbial Biotechnology, Mendez Vilas A (ed), Formatex, Badajoz, pp. 1452-1461.
  • Boskou D. 2006. Olive Oil: Chemistry and Technology. AOCS Publishing, Hellas, pp. 13-17. 3. Özkaya M T, Tunalıoğlu R, Eken Ş, Ulaş M, Tan M, Danacı A, İnan N, Tibet Ü. 2010. Türkiye Zeytinciliğinin sorunları ve çözüm önerileri. Türkiye Ziraat Mühendisliği VII. Teknik Kongresi, Ocak, Ankara, 515-537.
  • Rejano L, Montano A, Casado F J, Sanchez A H, Castro A. 2010. Table olives; varieties and variations. In: The plant, production, olives and olive oil and their detailed characterization, Victor P, Ronald W. (eds), Elsevier, Amsterdam, pp. 45-50 5. Arroyo-López A, Bautista-Gallego J, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A. 2012. Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride. Int J Food Microbiol, 155 (3), 257-262.
  • Rodriguez-Gomez F, Bautista-Gallego J, Arroyo- Lopez F N, Romero-Gil V, Jimenez-Diaz R, Garrido- Fernandez A, Garcia-Garcia P. 2013. Table olive fermentation with multifunctional Lactobacillus pentosus strains. Food Control, 34, 96-105.
  • Yurtsever S. 2006. Siyah sofralık zeytin fermantasyonunda alkali ve enzimatik yöntemlerin mikrobiyolojik özellikler üzerine etkisi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Bursa, Türkiye, s 15.
  • Özturk F, Yalçın M, Diraman H. 2009. Türkiye zeytinyağı ekonomisine genel bir bakış. Gıda Teknolojileri Elektronik Dergisi, 4 (2), 35-51.
  • Özilbey N. 2011. Zeytin Çeşitlerimiz. Filiz Matbaacılık, Ankara, s. 13.
  • Uylaşer V, Şahin İ. 2004. Salamura siyah zeytin üretiminde geleneksel gemlik yönteminin günümüz koşullarına uyarlanması. Ulud Üniv Zir Fak Derg, 18, 105-113.
  • Garcia E, Luh B S, Martin H. 2005. Olives. In: Processing Fruits: Science and Technology. Barret Somogyi L P, Ramaswamy S H. (eds), CRC Press, Florida, pp. 751-754.
  • Bautista-Gallego J, Arroyo-Lopez F N, Duran- Quintana M C, Gorrido-Fernandez A. 2010. Fermentation profiles of Manzanilla-Alorena cracked green table olives in different salt mixtures. Food Microbiol, 27 (3), 403-417.
  • Alves M, Goncalves T, Quintas C. 2012. Microbial quality and yeast population dynamics in cracked green table olives´ fermentations. Food Control, 23 (2), 363-368.
  • Yıldız G, Uylaşer V. 2011. Doğal bir antimikrobiyel: oleuropein. Ulud Üniv Zir Fak Derg, 25 (1), 131-142. 15. Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G. 2010. Study of green Scilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiol, 27 (1), 162-170.
  • Tofalo R, Schirone M, Perpetuini G, Suzzi G, Corsetti A. 2012. Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives. Food Control, 23 (2), 356-362.
  • Montano A, Sanchez A H, Lopez-Lopez A, Castro A, Rejano L. 2010. Chemical composition of fermented green olives: acidity, salt, moisture, fat, protein, ash, fiber, sugar, and polyphenol. In: The plant, production, olives and olive oil and their detailed characterization, Victor P, Ronald W. (eds), Elsevier, Amsterdam, pp. 291-300.
  • Doulgeraki A I, Hondrodimou O, Iliopoulos V, Panagou E Z. 2012. Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches. Food Control, 26 (1), 49-57
  • Romero-Gil V, Bautista Gallego J, Rodriguez- Gomez F, Garcia-Garcia P, Jimenez-Diaz R, Garrido-Fernandez A, Arroyo-Lopez F N. 2013. Evaluating the individual effects of temperature and salt on table olive related microorganisms. Food Microbiol, 33, 178-184.
  • Doulgeraki A I, Pramateftaki P, Argyri A A, Nychas G J E, Tassou C C, Panagou E Z. 2013. Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives. LWT-Food Sci Technol, 50, 353-356.
  • Arroyo-L´opez F N, Romero-Gil V, Bautista- Gallego J, Rodriguez-G´omez F, Jimenez-Diaz R, Garcia-Garcia P, Querol A, Garrido-Fernandez A. 2012. Yeasts in table olive processing: desirable or spoilage microorganisms? Int J Food Microbiol, 160 (1), 42-49.
  • Hurtado A, Reguant C, Bordons A, Rozès N. 2012. Lactic acid bacteria from fermented table olives. Food Microbiol, 31, 1-8.
  • Tofalo R, Perpetuini G, Schirone M, Suzzi G, Corsetti A. 2013. Yeast biota associated to naturally fermented table olives from different Italian cultivars. Int J Food Microbiol, 161, 203-208.
  • Arroyo-L´opez F N, Romero-Gil V, Bautista- Gallego J, Rodriguez-G´omez F, Jimenez-Diaz R, Garcia-Garcia P, Querol A, Garrido-Fernandez A. 2012. Potential benefits of the application of yeast starters in table olive processing. Front Microbiol, 161 (3), 1-4.
  • Valencic V, Mavsar D B, Bucar-Miklavcic M, Butinar B, Cadez N, Golob T, Raspor P, Mozina S S. 2010. The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria. Food Technol Biotechnol, 48 (3), 404-410.
  • Randazzo C L, Riberra A, Pitino I, Romeo F V, Caggia C. 2012. Diversity of bacterial population of table olives assessed by PCR-DGGE analysis. Food Microbiol, 32, 87-96.
  • Bautista-Gallego J, Rodriguez-Gomez F, Barrio E, Querol A, Gorrido-Fernandez A, Arroyo-Lopez F N. 2011. Exploring the yeast biodiversity of green table industrial fermentations for technological applications. Int J Food Microbiol, 32, 87-96.
  • Perricone M, Bevilacqua A, Corbo M R, Sinigaglia M. 2010. Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy). J Food Sci, 75 (7), 430-436.
  • Arroyo-L´opez F N, Bautista-Gallego J, Dominguez-Manzano J, Romero-Gil V, Rodriguez- G´omez F, Garcia-Garcia P, Garrido-Fernandez A, Jimenez-Diaz R. 2012. Formation of lactic acid bacteria-yeast communities on the olive surface during Spanish-style Manzanilla fermentations. Food Microbiol, 32, 295-301.
  • Gómez A H, Garcia P, Navaro L. 2006. Elaboration of table olives. Grasas Aceites, 57(1), 86-94.
  • Aponte M, Blaiotta G, Croce F, Mazzaglia A, Farina V, Settanni L, Moschetti V. 2011. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. Food Microbiol, 30(1), 8-16.
  • Vergara J V, Blana V, Mallouchos A, Stamatiou A, Panagou E Z. 2013. Evaluating the efficacy of brine acidification as implemented by the Greek table olive industry on the fermentation profile of Conservolea green olives. LWT-Food Sci Technol, 53, 113-119.
  • Tokuşoğlu Ö, Başoğlu F. 2010 Sofralık zeytin üretimi. In: Özel Meyve: Zeytin, Tokuşoğlu, Ö. (ed), Sidas Medya, Manisa, s. 111-126.
  • Panagou E Z, Hondrodimou O, Mallouchos A, Nychas G J E. 2011. A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives. Food Microbiol, 28, 1301-1307.
  • Bevilacqua A, Beneduce L, Sinigaglia M, Corbo. 2013. Selection of yeasts as starter cultures for table olives. J Food Sci, 78(5), 742-751.
  • Hernández A, Martin A, Aranda E, Pérez-Nevado F, Córdoba M G. 2007. Identification and characterization of yeast isolated from the elaboration of seasoned green table olives. Food Microbiol, 24 (4), 346-351.
  • Arroyo-López F N, Querol A, Bautista-Gallego J, Garrido-Fernández A. 2008. Role of yeasts in table olive production. Int J Food Microbiol, 128 (2), 189-196.
  • Pereira A P, Pereira J A, Bento A, Letícia Estevinho M. 2008. Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects. Food Chem Toxicol, 46 (8), 2895-2902.
  • Romo-Sanches S, Alves-Baffi M, Arevalo-Villena M, Ubeda-Iranzo J, Briones-Perez A. 2010. Yeast biodiversity of oleic ecosystems: study of their biotechnological properties. Food Microbiol, 27 (4), 487-492.
  • Mucilli S, Caggia C, Randazzo C L, Restuccia C. 2011. Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly. Int J Food Microbiol, 148 (1), 15-22.
  • Silva T, Reto M, Sol M, Peito A, Peres C M, Peres C, Xavier-Malcata F. 2011. Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behaviour. LWT Food Sci Technol, 44 (6), 1349-1354.
  • Bevilacqua A, Corbo M R, Sinigaglia M. 2012. Selection of yeasts as starter cultures for table olives: step-by-step procedure. Front Microbiol, 194 (3), 1-9. 46. Tassou C C, Panagou E Z, Katsaboxakis K.Z. 2002. Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines. Food Microbiol, 19 (6), 605-615.
  • Rodríguez-Gómez F, Arroyo-López F N, López- López A, Bautista-Gallego J, Garrido-Fernández A. 2010. Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing. Food Microbiol, 27 (5), 1-9.
  • Botta C., Cocolin L. 2012. Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches, Food Microbiol, 245 (3), 1-10.
  • Pistarino E, Aliakbarian B, Casazza A A, Paini M, Cosulich M E, Perego P. 2013. Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives. Food Chem, 138, 2043-2049.
  • Bautista-Gallego J, Arroyo-López F N, Rantsiou K, Jiménez-Díaz R, Garrido-Fernández A, Cocolin L. 2013. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential. Food Res Int, 50, 135-142.
  • Tsapatsaris S, Kotzekidou P. 2004. Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii. Int J Food Microbiol, 95 (2), 157-168.
  • Hernández A, Martin A, Córdoba M G, Benito M J, Aranda E, Pérez-Nevado F. 2008. Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives. Int J Food Microbiol, 121 (2), 178-177.
  • Bevilacqua A, Perricone M, Cannarsi M, Corbo M R, Sinigaglia M. 2009. Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. Int J Food Sci Technol, 44 (11), 2198-2207.
Toplam 46 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Dilşat Bozdoğan Konuşkan Bu kişi benim

Aykut Karayiyen Bu kişi benim

Yayımlanma Tarihi 14 Şubat 2015
Yayımlandığı Sayı Yıl 2011 Cilt: 36 Sayı: 6

Kaynak Göster

APA Konuşkan, D. B. ., & Karayiyen, A. . (2015). Natürel Zeytinyağındaki Uçucu Aroma Bileşenleri ve Duyusal Kalite Üzerine Etkileri. Gıda, 36(6), 375-382.
AMA Konuşkan DB, Karayiyen A. Natürel Zeytinyağındaki Uçucu Aroma Bileşenleri ve Duyusal Kalite Üzerine Etkileri. GIDA. Şubat 2015;36(6):375-382.
Chicago Konuşkan, Dilşat Bozdoğan, ve Aykut Karayiyen. “Natürel Zeytinyağındaki Uçucu Aroma Bileşenleri Ve Duyusal Kalite Üzerine Etkileri”. Gıda 36, sy. 6 (Şubat 2015): 375-82.
EndNote Konuşkan DB, Karayiyen A (01 Şubat 2015) Natürel Zeytinyağındaki Uçucu Aroma Bileşenleri ve Duyusal Kalite Üzerine Etkileri. Gıda 36 6 375–382.
IEEE D. B. . Konuşkan ve A. . Karayiyen, “Natürel Zeytinyağındaki Uçucu Aroma Bileşenleri ve Duyusal Kalite Üzerine Etkileri”, GIDA, c. 36, sy. 6, ss. 375–382, 2015.
ISNAD Konuşkan, Dilşat Bozdoğan - Karayiyen, Aykut. “Natürel Zeytinyağındaki Uçucu Aroma Bileşenleri Ve Duyusal Kalite Üzerine Etkileri”. Gıda 36/6 (Şubat 2015), 375-382.
JAMA Konuşkan DB, Karayiyen A. Natürel Zeytinyağındaki Uçucu Aroma Bileşenleri ve Duyusal Kalite Üzerine Etkileri. GIDA. 2015;36:375–382.
MLA Konuşkan, Dilşat Bozdoğan ve Aykut Karayiyen. “Natürel Zeytinyağındaki Uçucu Aroma Bileşenleri Ve Duyusal Kalite Üzerine Etkileri”. Gıda, c. 36, sy. 6, 2015, ss. 375-82.
Vancouver Konuşkan DB, Karayiyen A. Natürel Zeytinyağındaki Uçucu Aroma Bileşenleri ve Duyusal Kalite Üzerine Etkileri. GIDA. 2015;36(6):375-82.

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