Geographical origin impact on volatile composition and some quality parameters of virgin olive oils extracted from the “Ayvalık” variety
作者： Didar Üçüncüoğlu , Dilek Sivri-Özay , None
DOI: 10.1016/J.HELIYON.2020.E04919
关键词:
摘要: "Ayvalik" is one of the prominent olive cultivar used for producing virgin oil (VOO) in Turkey. In this study, 215 samples were harvested from 14 different locations North Aegean Region Anatolia by hand-picking during three consecutive crop seasons. The early cold press VOO produced at lab-scale and quality indices (free acidity, peroxide value spectral absorption 232, 266, 270 274 nm), induction time, colour values, fatty acid volatile profiles determined order to examine changes on composition oils based their growing area. Characteristically, it was found that fraction VOOs composed aldehydes (29.72), terpene (12.68), alcohol (11.65), benzene ringed compound (4.71), ketone (3.49), organic (2.87), ester (1.84), furan (0.96) compounds average percentage. It highlighted with research 61.84-87.36% aldehydes, 0.00-91.11% ketones, 0.00-46.11% esters, 34.53-92.06% alcohols generated only lipoxygenase pathway. As a conclusion, Ayvalik had chemical geographic origin. Therefore, considered work so promising directly accelerate number indicated linked cultivar.
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