Determination of quality criteria of olive oils produced in Yuregir region of Adana

Investigating the chemical and sensory characteristics, and thermal satbility of olive oils would be helpful in managing factors effective on the perceived quality of olive oils. For this our pose, olive oils were collected from İ1, İ2, İ3 and İ4 olive oil mills in Adana, in October, November and December at 2014 and quality and sensory properties as well as oxidative and thermal stability (by frying) were investigated. The quality and sensory criteria of olive oils were assessed byTurkish Food Codex, Regulations for Olive and Olive Pomace oil (TFC, 2014). The results from the chemical and sensory analysis showed that the olive oil obtained from the olive oils plants were fell in the category of raw olive oil. It was found that harvest time decreased the chlorophyl, carotenoid, L*, a*, b*, values, tocopherol and phenolic contens and antioxidant activity of olive oils. The thermal stability of olive oils were significantly reduced by frying process and harvest time and the plants played an ımportant role on the increase of total polar compounds and fried olive oil quality. Bioactive compunds including tocopherols and phenolics and antioxidant activity of the fried olive oils were significnatly reduced depending on harvest time and plants. İ1 and İ2 plants seemed to produce good quality olive oils with high quality, and good oxidative and thermal stability. It was concluded that harvest time have significant effect on chemical and sensorial properties as well as oxidative and thermal stability of virgin olive oils. It was concluded harvest should be completed by October in Yuregir region of Adana in order to produce olive oils with high quality.