Identification of aroma-active compounds and phenolic profiles of olive oils obtained from cvs. Nizip yaglik and Kilis yaglik

In this study, the olive oils obtained from Nizip Yaglik (NY) and Kilis Yaglik (KY) which are two common cultivars of Southeast Anatolian Region of Turkey were used. NY was obtained from Nizip province and KY from Kilis province. The same cultivars were obtained from Olive Oil Research Center-Bornova in Izmir province (Nizip yaglik-Bornova, NYB; Kilis yaglik-Bornova, KY) in order to see geographical effect on olive oil quality properties. Firstly, olive properties were determined then general analysis, fatty acids, phenolic compounds, antioxidant capacity and sensory analysis of olive oils were identified. On the other hand, aroma and aroma-active compounds characterized the olive oils were determined for the first time by using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) techniques. This research was carried out in two crop years (2010 and 2011). In this study, the effect of olive cultivars, grown region and harvest year were investigated on olive oil properties. In the results of analysis, the type and number of aroma and aroma-active compounds of olive oils showed significant differences by the cultivar, growing region and years.