COMPARISON OF THE VIRGIN OLIVE OILS PRODUCED IN DIFFERENT REGIONS OF TURKEY

ÖĞÜTCÜ M., YILMAZ E.

JOURNAL OF SENSORY STUDIES, cilt.24, sa.3, ss.332-353, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 24 Sayı: 3
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1111/j.1745-459x.2009.00214.x
  • Dergi Adı: JOURNAL OF SENSORY STUDIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.332-353
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

Virgin olive oils from different regions of Turkey were collected and analyzed. The total phenolics and antioxidant capacity of the samples ranged from 30.26 to 208.61 mg gallic acid/kg and 0.60 to 5.61 Trolox equivalents/kg, respectively. Free acidity (0.44-7.31% oleic acid), peroxide value (6.83-39.60 meq O-2/kg), total volatiles (0.11-0.37%), viscosity (65.50-85.40 cP), K-232 value (1.30-2.54), K-270 value (0.08-0.30), refractive index (1.470) and descriptive sensory properties of the samples were also measured. The multidimensional scaling (MDS) analysis indicated that positive and negative attributes classification of the olive oil sensory defining terms were mostly the case, and total phenolics content by itself may be a useful classification index. Also, MDS maps showed that the samples from Southeastern and Aegean regions are closer, while others are separate from each other.