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Journals / Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online) / 2020 / Cilt: 4 - Sayı: 4

Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars

Yasin ÖZDEMİR
Seda KAYAHAN
Nesrin Aktepe TANGU
Pages
407–413
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

So that AU016 and AU019 were determined as outstanding cultivars for analyzed olive oil characters.

📌 3 Key Takeaways

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Objective & Hypothesis:This research is aimed to determine the quality, sensory and oxidative stability characters of olive oils of 5 cultivar candidates obtained by cross breeding of Ascolana with Karamürselsu, Tavşanyuregi and Uslu cultivars.
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Key Findings & Data:AT056 has more favorable free fatty acids content and peroxide value but unfortunately has lower sensory scores.
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Conclusion & Impact:So that AU016 and AU019 were determined as outstanding cultivars for analyzed olive oil characters.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Özet

This research is aimed to determine the quality, sensory and oxidative stability characters of olive oils of 5 cultivar candidates obtained by cross breeding of Ascolana with Karamürselsu, Tavşanyuregi and Uslu cultivars. All olive trees were cultivated with the same agricultural practices in the same orchard (Yalova, Turkey). Free fatty acid content, peroxide value, specific ultraviolet absorbance, oxidative stability and sensory characters were evaluated. As a result, it has been determined that all of olive oils suitable for entering the class of extra virgin olive oil. AT056 has more favorable free fatty acids content and peroxide value but unfortunately has lower sensory scores. AU016 and AU019 have higher induction time and sensory scores with other favorable free fatty acids and peroxide value. So that AU016 and AU019 were determined as outstanding cultivars for analyzed olive oil characters.

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Cite This Article

ÖZDEMİR, Y., KAYAHAN, S., TANGU, N. A. (2020). Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars. Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online), Cilt: 4 - Sayı: 4, 407–413. https://ajindex.com/articles/339811

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