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- Title
Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağı Verimi, Bazı Kalite Parametreleri ve Aroma Profili Üzerine Etkisi.
- Authors
Çevik, Şerife; Özkan, Gülcan; Kiralan, Mustafa
- Abstract
In recent years, the demand for olive oil, an essential component of the Mediterranean diet, has increased due to its high nutritional value and its beneficial effects on human health. Aroma, taste, and color quality of olive oil may vary based upon consumer's perception. Olive oil quality and its composition may also differ depending on the olive cultivar, maturity, location, process conditions of olive oil production, agricultural practices, and environmental conditions. The most important factor that influences the quality and composition of olive oil in the process of oil production is the conditions during malaxation. The effect of cultivar, maturity index, location and different malaxation conditions on olive oil yield, some quality parameters (free fatty acidity, peroxide, K232 and K270 values) and aroma profiles were reviewed in this study. Along with maturity, increases in oil yield, free fatty acidity, undesired volatile compounds and decreases in desired volatile compounds, peroxide, K232 and K27o values were reported in the literature. Among malaxation conditions, increases in temperature and time were reported to affect the quality and aroma composition of olive oil adversely.
- Publication
Academic Food Journal / Akademik GIDA, 2015, Vol 13, Issue 4, p335
- ISSN
1304-7582
- Publication type
Article