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Comparison of Oils Originating from Olive Fruit by Different Production Systems

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Journal of the American Oil Chemists' Society

Abstract

In this study eight olive oil samples produced in different processing systems were analyzed and compared. It was shown that extended processing systems tend to result in lower quality oil. Slight differences were observed among the virgin classes of the samples. The antique process sample had higher phenolics content, bitterness, throat catching, and lower values of positive sensory terms. It was shown that the second decantation oil was lower in almost all quality criteria and truly is a lampante, non-food use sample. Quantitative descriptive analysis (QDA) of the samples has indicated that positively defined terms were higher in the virgin class of the samples than the refined class of the samples. But consumer hedonic measurements did not differentiate the samples. Buying intentions of the refined samples were as high as the values for the virgin samples. Models of consumer buying intentions included appearance and flavor as significant factors. Multidimensional scale analyses of data have shown that olive oils can be grouped successfully by common quality and sensory parameters.

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Acknowledgments

This article was produced from the M.Sc. thesis of Birsen Pehlivan, completed in 2009 in the Graduate School of Science and Engineering of Çanakkale Onsekiz Mart University. We also thank regions olive oil processors who generously donated the oil samples.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering and Architecture, Çanakkale Onsekiz Mart University, Terzioglu Campus, 17020, Çanakkale, Turkey

    Birsen Pehlivan & Emin Yılmaz

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  1. Birsen Pehlivan
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  2. Emin Yılmaz
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Correspondence to Emin Yılmaz.

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Pehlivan, B., Yılmaz, E. Comparison of Oils Originating from Olive Fruit by Different Production Systems. J Am Oil Chem Soc 87, 865–875 (2010). https://doi.org/10.1007/s11746-010-1569-y

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  • DOI: https://doi.org/10.1007/s11746-010-1569-y

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