Bazı Yerli Zeytin Çeşitlerinin Edremit Körfezi Ekolojik Koşullarında Olgunluk Süresince Uçucu Bileşiklerindeki Değişimlerin Belirlenmesi

Yıl 2024, Cilt: 53 Sayı: Özel Sayı 1, 310 – 326, 16.07.2024

Mehmet Ali Gündoğdu Kenan Kaynaş Murat Şeker

https://doi.org/10.53471/bahce.1509577

Öz

This research was carried out to determine the changes in the volatile compounds of 2 important olive cultivars (Ayvalık and Gemlik), cultivated at an important ratio in Turkey, during maturity under the ecological conditions of Edremit Gulf. Within this scope, harvests were made 10 times from Edremit Olive Cultivation Station Gomec Collection Orchard between 15.09.2014 and 21.12.2015 at 10 days intervals in 2014 and 2015. Samples were collected of 300 fruits in each period for each cultivar. The collected fruit samples were brought to the laboratory of Canakkale Onsekiz Mart University Faculty of Agriculture Department of Horticulture. The maturity index of the samples was determined in each harvest period and then subjected to extraction process in order to identify the volatile components. As a result of the study, it was determined that aldehyde ratios decreased as ripeness progressed in both olive cultivars; alcohol, ester, hydrocarbon and ketone ratios increased. In addition, it was determined that the volatile components determined at the highest rate in all periods of both varieties were E-2-hexenal and hexanal compounds from the aldehydes group.

Anahtar Kelimeler

Olea europaea L., aroma, maturity index, Ayvalik, Gemlik

Kaynakça

• Efe R., Soykan A., Cürebal İ., Sönmez S. 2011. Dünyada, Türkiye’de, Edremit körfezi çevresinde zeytin ve zeytinyağı. Edremit Belediyesi Kültür Yayınları No:6, 2011. Bravo, J. 1991. Zeytinyağı kalitesinin iyileştirilmesi, zeytinin olgunlaşması, zeytinin hasadı. Aracılar Matbaacılık, İzmir, s:6-14.
• IOOC, 2007. Optimal Harvest Time. In: Tombesi A., Tombesi S., Eds. Production Techniques in Olive Growing. Artegraf S.A., Madrid, pp:319-327.
• Gündoğdu, M.A., Şeker, M. 2020. Geyikli yöresi zeytinyağlarının bazı kimyasal özellikleri ile uçucu bileşenlerinin belirlenmesi. Lapseki Meslek Yüksekokulu Uygulamalı Araştırmalar Dergisi 1(1):69-79.
• Kıralan M., 2010. Türk zeytinyağlarının zeytin çeşitlerine göre aroma profillerinin belirlenmesi. Doktora Tezi. Ankara Üniversitesi, Türkiye.
• Toker, C. 2009. Ayvalık zeytin çeşidinde Kuzey Ege agroekolojik şartlarında meyve kalitesi ve aroma bileşenlerinin belirlenmesi üzerinde araştırmalar. Doktora Tezi. Ege Üniversitesi, İzmir. 103 s.
• Kara, H.H. 2011. Farklı hasat dönemlerinde ve saatlerinde günün çeşitlerinden elde edilen yağların uçucu aroma bileşenleri üniversitesi toplanan zeytin değişiminin araştırılması. Ankara Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Doktora Tezi, 218s, Ankara.
• Baccouri O., Bendini A., Cerretani L., Guerfel M., Baccouri B., Lercker G., Zarrouk M., Milled D.D.B. 2008. Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils. Food Chemistry 11:322-328.
• Reiners J., Grosch W. 1998. Odorants of Virgin olive oils with different flavor profiles. J. Agric. Food Chem. 46(7):2754-2763.
• Aparicio, R., Luna, G. 2002. Characterization of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol. 104(9-10):614-627.
• Morales, M.T., Luna, G., Aparicio, R. 2005. Comparative study of virgin olive sensory defects. Food Chemistry 91:293-301.
• Kıralan, M., Özkan, G., Köylüoğlu, F., Uğurlu, H.A., Bayrak, A., Kiritsakis, A. 2012. Effect of cultivation area and climatic conditions on volatiles of virgin olive oil. Eur. J. Lipid Sci. Technol. 114:552-557.
• Kesen, S., Selli, S., Kelebek, H., Cabaroğlu, T., Şen, K., Ulaş, M. 2014. Adana ili Gemlik ve Barnea zeytinyağlarının aroma maddelerinim kıyaslanması. Gıda 39(2):103-110.
• Dağdelen, A., Ozkan, G., Karasu, S., Sagdıc, O. 2016. Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars. Quality Assurance and Safety of Crops & Foods 8(3):415-425.
• Angerosa, F., Servili, M., Selvaggini, R., Taticchi, A., Esposto, S., Montedoro, G.F. 2004. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. Journal of Chromatography A, 1054:17-31.
• Sabatini, N. 2010. A comparison of the volatile compounds, in Spanish-style, Greek-style and Castelvetrano-style green olives of the Nocellara del Belice cultivar: alcohols, aldehydes, ketones, esters and acids. In Olives and Olive Oil in Health and Disease Prevention, pp:219-231. Academic Press.
• İlyasoğlu, H., Özcelik, B., Van Hoed, V., Verhe, R. 2010. Characterization of Aegean olive oils by their minor compounds. Journal of the American Oil Chemists Society 87:627-636.
• Kanavouras, A., Kiritsakis, A., Hernandez, R.J. 2005. Comparative study on volatile analysis of extra virgin olive oil by dynamic headspace and solid phase micro-extraction. Food Chemistry 90:69-79.
• Luna, G., Morales, M.T., Apaaricio, R. 2006. Characterization of 39 varietal virgin olive oils by their volatile compositions. Food Chemistry 98:243-252.
• Kandylis, P., Vekiari, A.S., Kanellaki, M., Grati, K.N., Msallem, M., Kourkoutas, Y. 2011. Comparative study of extra virgin olive oil flavor profile of Koroneiki variety (Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting. Food Sci Technol 44:1333-1341.
• Kesen, S., Kelebek, H., Sen, K., Ulas, M., Selli, S. 2013. GC-MS-olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Food Research International 54:1987-1994.
• Kalua, C.M., Allen, M.S., Bedgood, D.R., Bishop, A.G., Prenzler, P.D., Robards, K. 2007. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chemistry 100:273-286.
• Sánchez-Ortiz, A., Pérez, A.G., Sanz, C. 2013. Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process. Food Research International 54(2):1972-1978.
• Benincasa, C., De Nino, A., Lombardo, N., Perri, E., Sindona, G., Tagarelli, A. 2003. Assay of aroma active components of virgin olive oils from southern Italian regions by SPME-GC/Ion trap mass spectrometry. Journal of Agricultural and Food Chemistry 51:733-741.
• Gomez-Rico, A., Salvador, M., Fregapane, D. 2009. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. cv. Cornicabra). Journal of Agricultural and Food Chemistry 57:3587-3595.
• Tura, D., Prenzler, P.D., Bedgood, Jr. D.R., Antolovich, M., Robards, K. 2004. Varietal and processing effects on the volatile profile of australian olive oils. Food Chemistry 84:341-349.
• Reboredo-Rodriguez, P., Gonzalez-Barreiro, C., Cancho-Grande, B., Simal-Gandara, J. 2013. Aroma biogenesis and distribution between olive pulps and seeds with identification of aroma trends among cultivars. Food Chemistry 141:637-643.
• Kiritsakis, A.K. 1998. Flavor components of olive oil – a review. Jaocs 75(6):673-681.
• Angerosa, F. 2002. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. European Journal of Lipid Science and Technology 104(9-10):639-660.
• Collin, S., Nizet, S., Muls, S., Iraqi, R., Bouseta, A. 2008. Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from Moroccan black olives. Journal of Agricultural and Food Chemistry 56(9):3273-3278.
• Vekiari, S.A., Oreopoulou, V., Kourkoutas, Y., Kamoun, N., Msallem, M., Psimouli, V., Arapoglou, D. 2010. Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece. Grasas y Aceites 61(3):221-231.
• Vichi, S., Pizzale, L., Conte, L.S., Buxaderas, S., Lopez-Tamames, E. 2003. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status. Journal of Agricultural and Food Chemistry 51:6564-6571.
• Bortolomeazzi, R., Berno, P., Pizzale, L., Conte, L.S. 2001. Sesquiterpene, alkene and alkane hydrocarbons in virgin olive oils of different varieties and geographical origins. Journal of Agricultural and Food Chemistry 49:3278-3283.
• Guinda, A., Lanzón, A., Albi, T. 1996. Differences in hydrocarbons of virgin olive oils obtained from several olive varieties. Journal of Agricultural and Food Chemistry 44:1723-1726.
• Barrio Perez-Cerezal, A., F. Gutierez Rosales, R. Gutierrez Gonzalez-Quijano, 1981. Gas-liquid chromatography application, a head-space technic to the olive oils Atrojado problem. Grasas Aceites 32:155-161.
• Karagöz, S.G., Yılmazer, M., Özkan, G., Carbonell-Barrachina, A.A., Kıralan, M., Ramadan, M.F. 2017. Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oil. Eur. Food Res Technol. 243:1193-1200.

Bazı Yerli Zeytin Çeşitlerinin Edremit Körfezi Ekolojik Koşullarında Olgunluk Süresince Uçucu Bileşiklerindeki Değişimlerin Belirlenmesi

Yıl 2024, Cilt: 53 Sayı: Özel Sayı 1, 310 – 326, 16.07.2024

Mehmet Ali Gündoğdu Kenan Kaynaş Murat Şeker

https://doi.org/10.53471/bahce.1509577

Öz

Bu araştırma; Türkiye’de önemli düzeyde yetiştiriciliği yapılan 2 önemli (Ayvalık ve Gemlik), zeytin çeşidinin Edremit Körfezi ekolojik koşullarında olgunluk süresince uçucu bileşenlerindeki değişimlerin tespit edilmesi amacıyla gerçekleştirilmiştir. Bu kapsamda, 2 yıl süresince (2014 ve 2015 yıllarında) Edremit Zeytincilik Üretme İstasyonu Müdürlüğü Gömeç Koleksiyon Bahçesi’nden 15.09.2014-21.12.2015 tarihleri arasında 10 gün arayla 10 defa hasat yapılmıştır. Her hasat döneminde her çeşitten 300 adet zeytin meyvesi alınmış ve hasat edilen meyve örnekleri Çanakkale Onsekiz Mart Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümü laboratuvarlarına getirilmiştir. Örneklerin her hasat döneminde olgunluk indeksi belirlenmiş ardından uçucu bileşenlerinin tanımlanması amacıyla ekstraksiyon işlemine tabi tutulmuştur. Çalışma sonucunda her iki zeytin çeşidinde de olgunluk ilerledikçe aldehit oranlarının azaldığı; alkol, ester, hidrokarbon ve keton oranlarının arttığı tespit edilmiştir. Ayrıca her iki çeşidin tüm dönemlerinde en yüksek oranda belirlenen uçucu bileşenlerin ise aldehitler grubundan E-2-hekzenal ve hekzanal bileşikleri olduğu saptanmıştır

Anahtar Kelimeler

Olea europaea L., aroma, olgunluk indeksi, Ayvalık, Gemlik

Kaynakça

• Efe R., Soykan A., Cürebal İ., Sönmez S. 2011. Dünyada, Türkiye’de, Edremit körfezi çevresinde zeytin ve zeytinyağı. Edremit Belediyesi Kültür Yayınları No:6, 2011. Bravo, J. 1991. Zeytinyağı kalitesinin iyileştirilmesi, zeytinin olgunlaşması, zeytinin hasadı. Aracılar Matbaacılık, İzmir, s:6-14.
• IOOC, 2007. Optimal Harvest Time. In: Tombesi A., Tombesi S., Eds. Production Techniques in Olive Growing. Artegraf S.A., Madrid, pp:319-327.
• Gündoğdu, M.A., Şeker, M. 2020. Geyikli yöresi zeytinyağlarının bazı kimyasal özellikleri ile uçucu bileşenlerinin belirlenmesi. Lapseki Meslek Yüksekokulu Uygulamalı Araştırmalar Dergisi 1(1):69-79.
• Kıralan M., 2010. Türk zeytinyağlarının zeytin çeşitlerine göre aroma profillerinin belirlenmesi. Doktora Tezi. Ankara Üniversitesi, Türkiye.
• Toker, C. 2009. Ayvalık zeytin çeşidinde Kuzey Ege agroekolojik şartlarında meyve kalitesi ve aroma bileşenlerinin belirlenmesi üzerinde araştırmalar. Doktora Tezi. Ege Üniversitesi, İzmir. 103 s.
• Kara, H.H. 2011. Farklı hasat dönemlerinde ve saatlerinde günün çeşitlerinden elde edilen yağların uçucu aroma bileşenleri üniversitesi toplanan zeytin değişiminin araştırılması. Ankara Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Doktora Tezi, 218s, Ankara.
• Baccouri O., Bendini A., Cerretani L., Guerfel M., Baccouri B., Lercker G., Zarrouk M., Milled D.D.B. 2008. Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils. Food Chemistry 11:322-328.
• Reiners J., Grosch W. 1998. Odorants of Virgin olive oils with different flavor profiles. J. Agric. Food Chem. 46(7):2754-2763.
• Aparicio, R., Luna, G. 2002. Characterization of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol. 104(9-10):614-627.
• Morales, M.T., Luna, G., Aparicio, R. 2005. Comparative study of virgin olive sensory defects. Food Chemistry 91:293-301.
• Kıralan, M., Özkan, G., Köylüoğlu, F., Uğurlu, H.A., Bayrak, A., Kiritsakis, A. 2012. Effect of cultivation area and climatic conditions on volatiles of virgin olive oil. Eur. J. Lipid Sci. Technol. 114:552-557.
• Kesen, S., Selli, S., Kelebek, H., Cabaroğlu, T., Şen, K., Ulaş, M. 2014. Adana ili Gemlik ve Barnea zeytinyağlarının aroma maddelerinim kıyaslanması. Gıda 39(2):103-110.
• Dağdelen, A., Ozkan, G., Karasu, S., Sagdıc, O. 2016. Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars. Quality Assurance and Safety of Crops & Foods 8(3):415-425.
• Angerosa, F., Servili, M., Selvaggini, R., Taticchi, A., Esposto, S., Montedoro, G.F. 2004. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. Journal of Chromatography A, 1054:17-31.
• Sabatini, N. 2010. A comparison of the volatile compounds, in Spanish-style, Greek-style and Castelvetrano-style green olives of the Nocellara del Belice cultivar: alcohols, aldehydes, ketones, esters and acids. In Olives and Olive Oil in Health and Disease Prevention, pp:219-231. Academic Press.
• İlyasoğlu, H., Özcelik, B., Van Hoed, V., Verhe, R. 2010. Characterization of Aegean olive oils by their minor compounds. Journal of the American Oil Chemists Society 87:627-636.
• Kanavouras, A., Kiritsakis, A., Hernandez, R.J. 2005. Comparative study on volatile analysis of extra virgin olive oil by dynamic headspace and solid phase micro-extraction. Food Chemistry 90:69-79.
• Luna, G., Morales, M.T., Apaaricio, R. 2006. Characterization of 39 varietal virgin olive oils by their volatile compositions. Food Chemistry 98:243-252.
• Kandylis, P., Vekiari, A.S., Kanellaki, M., Grati, K.N., Msallem, M., Kourkoutas, Y. 2011. Comparative study of extra virgin olive oil flavor profile of Koroneiki variety (Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting. Food Sci Technol 44:1333-1341.
• Kesen, S., Kelebek, H., Sen, K., Ulas, M., Selli, S. 2013. GC-MS-olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Food Research International 54:1987-1994.
• Kalua, C.M., Allen, M.S., Bedgood, D.R., Bishop, A.G., Prenzler, P.D., Robards, K. 2007. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chemistry 100:273-286.
• Sánchez-Ortiz, A., Pérez, A.G., Sanz, C. 2013. Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process. Food Research International 54(2):1972-1978.
• Benincasa, C., De Nino, A., Lombardo, N., Perri, E., Sindona, G., Tagarelli, A. 2003. Assay of aroma active components of virgin olive oils from southern Italian regions by SPME-GC/Ion trap mass spectrometry. Journal of Agricultural and Food Chemistry 51:733-741.
• Gomez-Rico, A., Salvador, M., Fregapane, D. 2009. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. cv. Cornicabra). Journal of Agricultural and Food Chemistry 57:3587-3595.
• Tura, D., Prenzler, P.D., Bedgood, Jr. D.R., Antolovich, M., Robards, K. 2004. Varietal and processing effects on the volatile profile of australian olive oils. Food Chemistry 84:341-349.
• Reboredo-Rodriguez, P., Gonzalez-Barreiro, C., Cancho-Grande, B., Simal-Gandara, J. 2013. Aroma biogenesis and distribution between olive pulps and seeds with identification of aroma trends among cultivars. Food Chemistry 141:637-643.
• Kiritsakis, A.K. 1998. Flavor components of olive oil – a review. Jaocs 75(6):673-681.
• Angerosa, F. 2002. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. European Journal of Lipid Science and Technology 104(9-10):639-660.
• Collin, S., Nizet, S., Muls, S., Iraqi, R., Bouseta, A. 2008. Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from Moroccan black olives. Journal of Agricultural and Food Chemistry 56(9):3273-3278.
• Vekiari, S.A., Oreopoulou, V., Kourkoutas, Y., Kamoun, N., Msallem, M., Psimouli, V., Arapoglou, D. 2010. Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece. Grasas y Aceites 61(3):221-231.
• Vichi, S., Pizzale, L., Conte, L.S., Buxaderas, S., Lopez-Tamames, E. 2003. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status. Journal of Agricultural and Food Chemistry 51:6564-6571.
• Bortolomeazzi, R., Berno, P., Pizzale, L., Conte, L.S. 2001. Sesquiterpene, alkene and alkane hydrocarbons in virgin olive oils of different varieties and geographical origins. Journal of Agricultural and Food Chemistry 49:3278-3283.
• Guinda, A., Lanzón, A., Albi, T. 1996. Differences in hydrocarbons of virgin olive oils obtained from several olive varieties. Journal of Agricultural and Food Chemistry 44:1723-1726.
• Barrio Perez-Cerezal, A., F. Gutierez Rosales, R. Gutierrez Gonzalez-Quijano, 1981. Gas-liquid chromatography application, a head-space technic to the olive oils Atrojado problem. Grasas Aceites 32:155-161.
• Karagöz, S.G., Yılmazer, M., Özkan, G., Carbonell-Barrachina, A.A., Kıralan, M., Ramadan, M.F. 2017. Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oil. Eur. Food Res Technol. 243:1193-1200.

Toplam 35 adet kaynakça vardır.

Ayrıntılar

Kaynak Göster

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