Akademik Veri Yönetim Sistemi
European Journal of Lipid Science and Technology, cilt.127, sa.9, 2025 (SCI-Expanded)
The aim of this study was to compare early and normal harvest olive oils generated from the same orchard and produced in the same industrial plant under completely controlled conditions. The early harvest was on October 04, 2021, and the normal harvest was on December 08, 2021, which was used regularly in the region. The oil yield was lower in the early harvest (11.37%) than in the normal harvest (13.67%). Fruit color, dimensions, and total oil content were significantly different. Normal harvest olive oil contained higher levels of biophenol but lower free fatty acid and peroxide values. Although the fatty acid compositions were similar, the total sterol content of the normal harvest sample was higher (2379 vs. 1981 mg/kg). Alpha-tocopherol was higher in early harvest (101.25 mg/kg) than that of the normal harvest (86.35 mg/kg) sample. Volatile aromatic composition data showed some differences, and most profoundly, Z-3-hexenal was enhanced, but 2-hexenal was decreased towards the normal harvest date. There were no negative sensory attributes in the samples, and the early harvest sample had higher scores for fruity-green, bitter, and pungent attributes. Consumer tests indicated more liking for early harvest samples with full scores for appearance/color and smell/scent. Practical Applications: Olives harvested early and at normal ripeness from the same orchard were processed under identical industrial conditions and compared. The oil yield was significantly lower in the early harvest samples. Notable compositional differences were observed in free fatty acidity, sterol and alpha-tocopherol content, and volatile aromatic compounds. The early harvest oil received higher sensory scores for fruity-green, bitterness, and pungency. Additionally, consumer preference scores were higher for the early harvest oil. To ensure fair pricing for producers and effective communication with consumers, this study suggests the importance of accurate labeling based on analytical and sensory indicators, along with the consideration of relevant new regulations.