The Effect of Different Harvest Periods and Harvest Times of the Day on Volatile Aroma Compounds of Olive Oils
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The olives of 'Ayvalik', 'Gemlik' and 'Memecik' were harvested by hand 2 consecutive years at three different levels of maturity (green, color change and black phase) and three different times of day (morning, noon, evening) at the same locations. Some components increased, while others decreased depending on the harvest period. The main component, hexanal, decreased as ripening progressed during the harvest period, while trans-2-hexenal increased. The ratio of maximum specified components are hexanal 9.56% ('Gemlik' sample, in 2nd year, 12th month, morning)-73.21% ('Ayvalik' sample, in 1st year, 11th month, noon), trans-2-hexenal 4.85% ('Ayvalik' sample, in 1st year, 11th month, evening)-64.29% ('Memecik' sample, in 1st year, 12th month, evening) and 1-penten-3-one 1.98% ('Memecik' sample, in 2nd year, 12th month, noon)-13.27% ('Gemlik' sample, in 1st year, 11th month, evening). Daytime harvesting was indicated by the presence of lipoxygenase trace consisting of 6-carbon, cis-3-hexyl acetate with hexenil lipoxygenase trace out the path of the 2-methylbutanal, 2-methyl-1-butanol and nonanal, which showed significant changes in the components. However, it was determined that the components of all samples neither increased nor decreased in the same way at the given time periods of the day
Açıklama
Anahtar Kelimeler
Olive Oil, Harvest Time, Volatile Aroma Compounds, Hs-Gc-Ms
Kaynak
Erwerbs-Obstbau
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
65
Sayı
1
