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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Innovative Approaches in Agricultural Research
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
