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Bu çalışmada Adana’da yetiştirilen hem sofralık hem de yağlık olarak işlenebilen Gemlik çeşidi zeytin meyvesinin kalite özellikleri ve aroma bileşimi araştırılmıştır. Zeytinin aroma bileşikleri purge&trap yöntemi ile ekstrakte edilmiş ve GC-MS/FID ile tanımlanmış ve miktarları hesaplanmıştır. Gemlik zeytininin olgunluk indisi 4.84, et/çekirdek oranı 5.67, kilogramdaki tane sayısı 295, pH değeri 5.40, %asitlik değeri 0.20, şeker miktarı %2.77, yağ miktarı %24.66 olarak belirlenmiştir. Yağ asidi kompozisyonu içerisinde en yüksek orana oleik asit (%66.1) sahip olmuş, bunu sırasıyla palmitik ve linoleik asit takip etmiştir. Zeytin meyvesinde 46 adet aroma bileşiği tanımlanmış ve bunların toplam miktarı 2681.29 µg/kg bulunmuştur. En fazla sayı ve miktarda bileşiğin bulunduğu gruplar; yüksek alkoller, uçucu asitler, aldehitler, ketonlar ve uçucu fenollerdir. En yüksek oranda bulunan aroma bileşiği grubu yüksek alkoller (%44.61) olurken, bileşimde en baskın bileşikler sırasıyla 4-hidroksi-4-metil-2-pentanon, 2-bütoksietanol ve (E,E)-α-farnesen olmuştur.
In this study, the Gemlik variety, which can be processed as both food and fat grown in Adana, has studied the quality characteristics and aroma composition of the olive fruit. The aromatic compounds of the olive are extracted by purge&trap method and defined by GC-MS/FID and the quantities are calculated. The maturity index of gemic olive is 4.84, the meat/carbon ratio is 5.67, the kilogram one number is 295, the pH value is 5.40, the acidity value is 0.20, the sugar amount is 2.77, the fat amount is 24.66. The highest proportion of oil acid in its composition was oleic acid (66.1%), followed by palmitic and linoleic acid, respectively. 46 aromatic compounds were identified in the olive fruit and their total amount was 2681.29 μg/kg. The groups in which the most number and quantity of compounds are: high alcohols, flying acids, aldehyts, ketons and flying phenols. The most commonly found aromatic compound group is high alcohol (44.61) while the most prevalent compounds in the composition were respectively 4-hydroxy-4-methyl-2-pentanon, 2-bitoxetanol and (E,E)-α-farnesen.
In this study, the quality parameters and volatile compounds of Gemlik olive variety, which can be used both as table and olive oil, were investigated. The aroma compounds of the olives were extracted by purge&trap method and identified by GC/MS, quantified by GC/FID. The ripening index of Gemlik olives was determined as 4.84, flesh/pit ratio was 5.67, number of fruit/kg was 295, pH value was 5.40, titrable acidity was 0.20, sugar amount was 2.77%, oil amount was 24.66%. The largest proportion in the fatty acid composition was oleic acid (%66.1), followed by palmitic and linoleic acid, respectively. 46 volatile compounds were identified in olive, their total amount was found to be 2681.29 µg/kg. The main volatile groups identified in olive were higher alcohols, volatile acids, volatile phenols, aldehydes and ketones. While the highest amount of volatile compound group was higher alcohols (44.61%), the abundant compounds were 4-hydroxy-4-methyl-2-pentanone, 2-butoxyethanol, (E,E)-α-farnesen, respectively.
Alan : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Dergi Türü : Ulusal
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