Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi

Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi

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

Yazarlar: Yasın Ozdemır, Seda Kayahan , Nesrin Aktepe Tangu

Cilt 4 , Sayı 4 , 2020 , Sayfalar 407-413

Konular:-

DOI:10.29329/ijiaar.2020.320.2

Anahtar Kelimeler:Shelf life,Oxidation resistance,Bitterness,Free fatty acid

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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@article{2020, title={Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars}, volume={4}, number={407–413}, publisher={Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi}, author={Yasın Ozdemır, Seda Kayahan , Nesrin Aktepe Tangu}, year={2020} }
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Yasın Ozdemır, Seda Kayahan , Nesrin Aktepe Tangu. (2020). Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars (Vol. 4). Vol. 4. Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi.
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Yasın Ozdemır, Seda Kayahan , Nesrin Aktepe Tangu. Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars. no. 407–413, Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi, 2020.
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