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This research was undertaken to evaluate the sugars, organic acids, phenolic compositions and antioxidant capacities of sweet cherry cultivars (Van, Noir de Guben, Larian and 0-900 Ziraat) grown in Turkey. High-performance liquid chromatographic methods were used to identify and quantify four sugars (sucrose, glucose, fructose and sorbitol) and four organic acids (malic, citric, shikimic, and fumaric acid). The major organic acid was found as malic acid (8.54-10.02 g kg )1 of FW). With regard to sugars, glucose was present in the largest amounts (44.71-48.31 g kg )1 of FW) for sweet cherry cultivars. The sum of sugars ranged from 103.87 (Larian) to 113.13 g kg )1 of FW (0-900 Ziraat) and that of organic acids from 12.01 (0-900 Ziraat) to 14.17 g kg )1 of FW (Noir de Guben). A total of eleven phenolic compounds were identified and quantified in sweet cherry cultivars, including hydroxycinnamic acids (3), anthocyanins (5), flavan-3-ols (2) and flavonol (1) compounds. Total phenolic contents ranged from 88.72 (Van) to 239.54 (Noir de Guben) mg ⁄ 100 g of FW, while antioxidant activities ranged from 2.02 to 7.75 lm Trolox equivalents g )1 of FW.

Terpenes and terpenols were found as the main types of volatile components in Dortyol yerli orange juice. In terms of aroma contribution to orange juice, 12 compounds were prominent based on the odour activity values (OAVs). The highest OAV values were recorded for ethyl butanoate, nootkatone, linalool and DL-limonene. When we compare the obtained results of cv. Dortyol orange juice with the other orange juice varieties, the composition of Dortyol orange juice was similar to Valencia and Navel orange juices.

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The aroma and aroma-active compounds of olive oils obtained from Nizip Yaglik (NY) and Kilis Yaglik (KY) cultivars and the effect of the geographical area (southern Anatolian and Aegean regions) on these compounds were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). For this purpose, two oil samples were obtained from their native geographical area including NY from Nizip province and KY from Kilis province (southern Anatolian region of Turkey). Another two oils of the same cultivar, NY-Bornova (NY-B) and KY-Bornova (KY-B), were obtained from the Olive Oil Research Center-Bornova, Izmir province (Aegean region of Turkey) to compare geographical effect on aroma and aroma-active compounds. Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. SDE gave a highly representative aromatic extract of the studied olive oil based on the sensory analysis. Totals of 61, 48, 59, and 48 aroma compounds were identified and quantified in olive oils obtained from NY, NY-B, KY, and KY-B cultivars, respectively. The results of principal component analysis (PCA) showed that the aroma profile of native region oils was discriminately different from those of Bornova region oils. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. The number of aroma-active compounds in native region oils was higher than in Bornova region oils. Within the compounds, aldehydes and alcohols were the largest aroma-active compounds in all olive oils.

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Volatile and phenolic compositions of olive oil obtained from the cv. Halhali were investigated in the present study. Fruits were harvested at the optimum maturity stage of ripeness and immediately processed with cold press. Simultaneous distillation/extraction (SDE) with dichloromethane was applied to the analysis of volatile compounds of olive oil. Sensory analysis showed that the aromatic extract obtained by SDE was representative of olive oil odour. In the olive oil, 40 and 44 volatile components were identified and quantified in 2010 and 2012 year, respectively. The total amount of volatile compounds was 18,007 and 19,178 lg kg -1 for 2010 and 2012, respectively. Of these, 11 compounds in the 2010 and 12 in the 2012 harvest presented odour activity values (OAVs) greater than 1, with 1-octen-3-ol, ethyl-3-methyl butanoate, (E)-2-heptenal and (E,Z)-2,4-decadienal being those with the highest OAVs in olive oil. The high-performance liquid chromatographic method coupled with diode-array detection was used to identify and quantify phenolic compounds of the olive oil. A total of 14 phenolic compounds in both years were identified and quantified in olive oil. The major phenolic compounds that were identified in both years were hydroxytyrosol, tyrosol, elenolic acid, luteolin, and apigenin. Antioxidant activity of olive oil was measured using the DPPH and ABTS methods.

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