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

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorOgutcu, Mustafa
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T21:13:40Z
dc.date.available2025-01-27T21:13:40Z
dc.date.issued2009
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractVirgin 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.
dc.description.sponsorshipScientific and Technical Council of Turkey [105 O 369]
dc.description.sponsorshipThis research is funded by the Scientific and Technical Council of Turkey (Project No. 105 O 369). We thank the regions' olive oil producers who generously provided the virgin olive oil samples for this study.
dc.identifier.doi10.1111/j.1745-459X.2009.00214.x
dc.identifier.endpage353
dc.identifier.issn0887-8250
dc.identifier.issn1745-459X
dc.identifier.issue3
dc.identifier.scopus2-s2.0-70350158565
dc.identifier.scopusqualityQ2
dc.identifier.startpage332
dc.identifier.urihttps://doi.org/10.1111/j.1745-459X.2009.00214.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/28491
dc.identifier.volume24
dc.identifier.wosWOS:000266715200003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Sensory Studies
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.titleCOMPARISON OF THE VIRGIN OLIVE OILS PRODUCED IN DIFFERENT REGIONS OF TURKEY
dc.typeArticle

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