Çevik, ŞerifeÖzkan, GülcanKıralan, Mustafa2021-06-232021-06-2320160023-64381096-1127https://doi.org/10.1016/j.lwt.2016.06.058https://hdl.handle.net/20.500.12491/8642Volatile aroma composition is one of the most important quality parameters of olive oils and changes depend on the maturity and processing methods. In this study, optimization of the malaxation process by response surface methodology (RSM) was aimed in terms of desired and undesired aroma content of oils from olives at three maturity stages. Aroma profile was determined by the head space solid phase micro-extraction (HS-SPME) method and gas chromatography-mass spectrometry (GC-MS). A full second-order regression model was proposed for the prediction of optimized process responses. The models for desired and undesired volatiles of olive oils extracted from purple and black, except spotted, olive were found to be sufficient for the successful prediction of experimental results. The optimum conditions of temperature and time pairs to maximize desired aroma content and to minimize undesired ones in oil extracted from purple and black olive fruits were found to be 28 degrees C/38 min, and 29 degrees C/40 min, respectively.eninfo:eu-repo/semantics/closedAccessResponse surface method (RSM)Malaxation TemperatureMalaxation TimeHead Space-Solid Phase Micro-Extraction (HS-SPME)Gas Chromatography-Mass Spectrometry (GC-MS)Article10.1016/j.lwt.2016.06.058735145232-s2.0-84976646312Q1WOS:000381321100071Q1