International Journal of Innovative Approaches in Agricultural Research
Abbreviation: IJIAAR | ISSN (Online): 2602-4772 | DOI: 10.29329/ijiaar

Original article | International Journal of Innovative Approaches in Agricultural Research 2020, Vol. 4(4) 407-413

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

Yasın Ozdemır, Seda Kayahan & Nesrin Aktepe Tangu

pp. 407 - 413   |  DOI: https://doi.org/10.29329/ijiaar.2020.320.2

Published online: December 25, 2020  |   Number of Views: 7  |  Number of Download: 42


Abstract

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.

Keywords: shelf life, oxidation resistance, bitterness, free fatty acid


How to Cite this Article?

APA 6th edition
Ozdemir, 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 . International Journal of Innovative Approaches in Agricultural Research, 4(4), 407-413. doi: 10.29329/ijiaar.2020.320.2

Harvard
Ozdemir, Y., Kayahan, S. and Tangu, N. (2020). Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars . International Journal of Innovative Approaches in Agricultural Research, 4(4), pp. 407-413.

Chicago 16th edition
Ozdemir, Yasin, Seda Kayahan and Nesrin Aktepe Tangu (2020). "Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars ". International Journal of Innovative Approaches in Agricultural Research 4 (4):407-413. doi:10.29329/ijiaar.2020.320.2.

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