Effect of cultivation area and climatic conditions on volatiles of virgin olive oil

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dc.authorid0000-0002-3333-7537en_US
dc.authorid0000-0001-7401-8025en_US
dc.contributor.authorKiralan, Mustafa
dc.contributor.authorÖzkan, Gülcan
dc.contributor.authorKöylüoğlu, Fatma
dc.contributor.authorUğurlu, Hatice Aşık
dc.contributor.authorBayrak, Ali
dc.date.accessioned2021-06-23T19:33:50Z
dc.date.available2021-06-23T19:33:50Z
dc.date.issued2012
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractTo elucidate the influence of the cultivation area and climatic conditions on volatiles of virgin olive oil from Gemlik cultivar, an investigation was carried out. Five Turkish geographical zones (Balikesir, Aydin, Manisa, Antalya and Hatay) were chosen. From these areas, fruits were collected at the same maturity stage and processed using a small experimental olive oil mill, applying identical processing conditions for all olive samples. Headspace solid-phase microextraction (HS-SPME) technique coupled to GC/MS was used for volatile analysis. Twenty-seven compounds were identified and characterised, representing 96.4098.74% of the total GC area. The major volatile representing about 50% was the (E)-2-hexenal. This compound was found in higher concentrations on olive oils from Antalya than from Hatay area. Hexanal was the second most abundant volatile compound and varied between 13.89 and 28.96%. Comparing the olive growing areas Hatay and Antalya, the hexanal concentration was about 29 and 14%, respectively. Generally, a significant difference in the composition of volatile compounds between the oils from the same olive cultivar and from different geographic regions was recorded. The results suggest that climatic factors, latitude and longitude affect the formation of volatiles.en_US
dc.identifier.doi10.1002/ejlt.201100289
dc.identifier.endpage557en_US
dc.identifier.issn1438-7697
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84861110748en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage552en_US
dc.identifier.urihttps://doi.org/10.1002/ejlt.201100289
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7220
dc.identifier.volume114en_US
dc.identifier.wosWOS:000304090100011en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKiralan, Mustafa
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofEuropean Journal Of Lipid Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectClimatic Factoren_US
dc.subjectCultivation Areaen_US
dc.subjectVirgin Olive Oilen_US
dc.subjectVolatile Compoundsen_US
dc.titleEffect of cultivation area and climatic conditions on volatiles of virgin olive oilen_US
dc.typeArticleen_US

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