WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7150
Browse
2 results
Search Results
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: 23Citation - Scopus: 28Classification of Turkish Monocultivar (ayvalık and Memecik Cv.) Virgin Olive Oils From North and South Zones of Aegean Region Based on Their Triacyglycerol Profiles(John Wiley and Sons Inc., 2013) Gökçebag, Mümtaz; Dıraman, Harun; Özdemir, DurmuşIn this study, a total of 22 domestic monocultivar (AyvalIk and Memecik cv.) virgin olive oil samples taken from various locations of the Aegean region, the main olive growing zone of Turkey, during two (2001-2002) crop years were classified and characterized by well-known chemometric methods (principal component analysis [PCA] and hierarchical cluster analysis [HCA]) on the basis of their triacylglycerol (TAG) components. The analyses of TAG components (LLL and major fractions LOO, OOO, POO, PLO, SOO, and ECN 42-ECN 50) in the oil samples were carried out according to the HPLC method described in a European Union Commission (EUC) regulation. In all analyzed samples the value of trilinolein (LLL), the least abundant TAG, did not exceed the maximum limit of 0.5 % given by the EUC regulation for different olive oil grades. The ranges of abundant TAG, namely LOO, OOO, POO, PLO, and SOO, were 13.30-16.08, 37.27-46.36, 21.39-23.24, 4.93-7.03, and 4.72-6.00 %. The TAG data of Aegean virgin olive oils were similar to those of products from important olive-oil-producing Mediterranean countries was determined. Also, the estimation of major fatty acids (FA) was carried out by using a formula based on TAG data. The PCA results showed that some TAG components have an important role in the characterization and geographical classification of 22 monocultivar virgin olive oil. The Aegean virgin olive oil samples were successfully classified and discriminated into two main groups as the North and South (growing) subzones or AyvalIk and Memecik olives (cultivars) according to the HCA results based on experimental TAG data and calculated major FA profile.