Production of Early and Normal Harvest Olive Oils Under Industrial Conditions and Comprehensive Comparison of the Oils Produced

Basit Öğe Kaydı
dc.authorid0000-0002-6870-0367
dc.authorid0000-0003-1527-5042
dc.contributor.authorYilmaz, Emin
dc.contributor.authorAydin, Alper
dc.date.accessioned2026-02-03T12:03:18Z
dc.date.available2026-02-03T12:03:18Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1002/ejlt.70052
dc.identifier.issn1438-9312
dc.identifier.issue9
dc.identifier.scopus2-s2.0-105011829956
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1002/ejlt.70052
dc.identifier.urihttps://hdl.handle.net/20.500.12428/35009
dc.identifier.volume127
dc.identifier.wosWOS:001539552600001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofEuropean Journal of Lipid Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260130
dc.subjectaroma
dc.subjectconsumer
dc.subjectearly harvest
dc.subjectnormal harvest
dc.subjectolive oil
dc.subjectquality
dc.titleProduction of Early and Normal Harvest Olive Oils Under Industrial Conditions and Comprehensive Comparison of the Oils Produced
dc.typeArticle

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