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.

Determination of the quality and purity characteristics of olive oils obtained from different regions of Turkey, depending on climatic changes

“…Origin, variety and fruit maturity have a great influence on sensory characteristics of olive oils (Delgado & Guinard, 2011). Results are in accordance with Büyükgök and Saygın (2015).…”

Nutritional value of commercial broiler feed supplemented with olive mill waste fermented with probiotic Rhizopus oryzae strains

“…About 2 × 10 6 t of olive oil are produced annually worldwide (Gerasopoulos et al, 2015), the Mediterranean area is abundant in olive trees and most countries in this area produce a huge amount of olive oil leading to the accumulation of olive oil by‐products like olive cake or olive mill waste (OMW) and wastewater. For instance, the Aegean area in Turkey is famous for its abundant olive trees and production of olive oil (Büyükgök & Saygin Gümüşkesen, 2017; Dıraman et al, 2011; Gökçebağ et al, 2013). As a result, large amounts of OMW are obtained as a by‐product every year (El Hachemi et al, 2007).…”