Dilşat KONUŞKAN BOZDOĞAN, Aykut KARAYİYEN

Natürel zeytinyağındaki uçucu aroma bileşenleri ve duysal kalite üzerine etkileri

Natürel zeytinyağında bulunan uçucu aroma bileşenlerinin, zeytinyağının lezzet ve aroması üzerine etkisi oldukça önemlidir. Zeytinyağında 280’e yakın uçucu bileşen tespit edilmiş olup, bunlardan 70 kadarının aromaya direkt etkisi olduğu belirlenmiş ve zeytinyağında lezzetten sorumlu grup olarak tanımlanmıştır. Zeytinyağındaki uçucu aroma bileşenlerinin kompozisyonu, başta enzimatik reaksiyonlar olmak üzere, çevresel ve teknolojik faktörlere bağlı olarak değişmektedir. Yüksek kalitedeki zeytinyağlarında bulunan 5 ve 6 karbonlu bileşenler ile özellikle 6 karbonlu uçucu bileşenler, toplam uçucu bileşenlerin % 60-80’ini oluşturmaktadır. Natürel zeytinyağında algılanan meyvemsi, acı-yakıcı (bitter) ve keskin-buruk tatlar, duyusal kaliteyi olumlu yönde etkileyerek, tüketici beğenisini sağlamaktadır. Bu çalışmada, natürel zeytinyağında bulunan uçucu aroma bileşenleri ve oluşumları üzerinde etkili olan faktörler ile bunların yağın duyusal kalitesi üzerine olan etkileri üzerinde durulmuştur.

Volatile aroma compounds in virgin olive oil and theirs effects on sensory quality of oil

The effects on flavor and aroma of volatile aroma compounds in virgin olive oil are substantially important. Around 280 volatile compounds were determined in olive oil and approximately 70 of them were determined as having direct effect on aroma and were defined as responsible group of flavor in olive oil. The composition of volatile aroma compounds in olive oil varies, depending on primarily in enzymatic reactions, and on the environmental and technological factors.Five- and six-carbon compounds and especially six-carbon volatile compounds in high quality olive oils constitutes 60-80 % of the total volatile compounds. Fruity, bitter and pungent tastes in virgin olive oil provide consumer appeal by having a positive impact on sensory quality. In this study, volatile aroma compounds in virgin olive oil, and the factors that have impact on their formation, and the effects of them on sensory quality of the olive oil were emphasized..

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