WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7150
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Article Identification of Turkish Extra Virgin Olive Oils Produced in Different Regions With Volatile Compounds(Innovhub SSI-Area SSOG, 2025) Sevim, Didar; Koseoglu, Oya; Ertan, Hasan; Ozdemir, Durmun; Ulan, MehmetThis study aims to characterize the composition of the volatile compounds in Turkish extra virgin olive oils (EVOOs) produced from three cultivars-Ayvalik, Gemlik, and Memecik-harvested in the South Marmara, South Aegean, and North Aegean regions during the 2014/15 and 2015/16 crop seasons. A total of 135 EVOO samples were obtained using industrial-scale 2-phase and 3-phase extraction systems. These samples were then analyzed using solid-phase microextraction (SPME) coupled with gas chromatography (GC). Among the twelve volatiles identified, trans-2-hexen-1-ol and cis-2-penten-1-ol exhibited the highest levels of abundance across all samples and seasons. Subsequently, 1-penten-3-one, hexanal, and cis-3-hexenyl acetate were identified, and it was determined that these contribute to the green and fruity sensory profile of high-quality olive oil. Two- and three-factor analyses of variance (ANOVA) revealed that volatile concentrations were significantly influenced by variety, harvest season, and extraction system. It is significant that 1-penten-3-one was found to be significantly influenced by both season and variety (p < 0.05), while 1-penten-3-ol exhibited a multifactorial dependency, with significant two-way interactions (season x variety, season x system, variety x system). Furthermore, PLS-DA-based classification successfully distinguished samples according to olive variety, indicating that volatile profiles could serve as reliable markers for authenticity and geographic origin. These findings underscore the potential of using volatile compounds as quality indicators and for geographic labelling in the olive oil industry.Article Citation - WoS: 10Citation - Scopus: 12Determination of the Quality and Purity Characteristics of Olive Oils Obtained From Different Regions of Turkey, Depending on Climatic Changes(Wiley, 2022) Sevim, Didar; Köseoğlu, Oya; Özdemir, Durmuş; Hakan, Mehmet; Büyükgök, Elif B.; Uslu, Hatice; Dursun, ÖzgürVirgin olive oils (VOOs) obtained from olives grown in different regions of Turkey under changing climatic conditions sometimes show different sensory and chemical properties. This study was planned to determine whether these deviations are due to climatic changes or not. For this purpose, five different olive varieties (Ayvalik, Memecik, Gemlik, Nizip Yaglik, Kilis Yaglik) of commercial importance were harvested from the provinces/districts (four different region) where cultivation is intense during the 2017/2018-2020/2021 harvest years. Every year, olive samples were collected from 3 orchards from 13 provinces/districts. One hundred and fifty-six samples were subjected to the purity, quality and sensory analysis. Basic climatic values (average, minimum and maximum temperature, humidity and precipitation) were examined for four consecutive years. All of the examined olive oil samples were determined within the legal limits in terms of fatty acid composition and fatty acid ethyl ester values. However, delta-7-stigmastenol value from the sterol composition was found to be above 0.5% in some samples in all the years studied (total 21 samples). Delta-7-stigmastenol values of olive oil samples varied between 0.16% and 1.14%. Multiple linear regression analysis was applied using a genetic algorithm-based inverse least squares method to determine whether there is a relationship between climate data and delta-7-stigmastenol values. According to this result, it has been determined that the delta-7-stigmastenol value is high when the annual average relative humidity is low and the annual average temperature is high. There is an urgent need to make forward-looking plans due to climate change.