KaydedilenlerDerginizi ekleyin

Dergiler / 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
Sayfa
407–413
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

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

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez: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.
📊
Temel Bulgular & Veri:AT056 has more favorable free fatty acids content and peroxide value but unfortunately has lower sensory scores.
💡
Sonuç & Katkı:So that AU016 and AU019 were determined as outstanding cultivars for analyzed olive oil characters.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

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.

🔖

Bu Makaleye Atıf Yap

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

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (5)

  1. AOCS 2013. AOCS Official Method Cd 12b-92. Revised 2013. Oil Stability Index (OSI). Aristoil Capitalisation 2020,
  2. Olive oil from academia to industry, Aristoil Capitalisation Project Book, Ankara Bellini, E., Giordani, E., Rosati, A. (2008). Genetic improvement of olive fromclonal selection to cross-breeding programs. Advances Horticultural Science 22,73-86. Bilušić, T., Žanetić, M., Ljubenkov, I., Mekinić, I. G., Štambuk, S., Bojović, V.,. & Magiatis, P. (2018). Molecular characterization of Dalmatian cultivars and the influence of the olive fruit harvest period on chemical profile, sensory characteristics and oil oxidative stability. European Food Research and Technology, 244(2), 281-289.
  3. Boskou, D. (2006). Olive oil, chemistry and technology. American Oil Chemists’ Society Press, p.176, New York. Cemeroglu, B. (2007). Food analysis. Ankara: Bizim Büro Publication. Communique No: 2014/53. Turkish Food Codex Olive Oil and Olive Oil Analysis Methods Communiqué, Official newspaper, Issue: 29181. Communique No: 2017/26, Turkish Food Codex Olive Oil and Pomace Oil Communique, Official newspaper, Issue: 30183 Di Lecce, G., Piochi, M., Pacetti, D., Frega, N. G., Bartolucci, E., Scortichini, S., & Fiorini, D. (2020). Eleven monovarietal extra virgin olive oils from olives grown and processed under the same conditions: effect of the cultivar on the chemical composition and sensory traits. Foods, 9(7), 904. Essid, F., Sifi, S., Beltrán, G., Sánchez, S., & Raïes, A. (2016). Sensory and volatile profiles of monovarietal North Tunisian extra virgin olive oils from ‘Chetoui’cultivar. Journal of oleo science, ess15297. Fernandes, G. D., Ellis, A. C., Gámbaro, A., & Barrera-Arellano, D. (2018). Sensory evaluation of high-quality virgin olive oil: Panel analysis versus consumer perception. Current Opinion in Food Science, 21, 66-71.
  4. Kiritsakis, A.K. (1998). Composition of olive oil: Olive oil from the tree to the table. 2th Ed. Food & Nutrition Press Inc USA Laaribi I. Meaghani-Aiachi M. and Mars M. (2014). Phenotypic diversity of some olive tree progenies issued from a Tunisian breeding program. European Scientific Journal, 10: 292-313.
  5. Peres, F., Martins, L. L., Mourato, M., Vitorino, C., & Ferreira-Dias, S. (2016). Bioactive compounds of Portuguese virgin olive oils discriminate cultivar and ripening stage. Journal of the American Oil Chemists' Society, 93(8), 1137-1147. Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., Valli, E., Bendini, A., Tosch