Geographical Indications of Turkish Olive Oils : Evaluation of Quality and Sensory Properties of Thirty EVOOs From 4 Different Regions By Acredited Turkish Sensory Panel And Quality Parameters

Abstract

The aims of this study are to characterize the physical, chemical, and sensory properties of Turkish olive
oils, to provide characterization according to both variety and the region, and to examine the factors
affecting its quality. In this study, the physical, chemical, and sensory properties of 30 different Turkish olive
oils including four geographically indicated types (Mut, Nizip, Ayvalık and Edremit olive oils) from five
different regions are evaluated statistically and the effects of physical and chemical properties on the sensory
characteristics are measured. In this study, free fatty acid, peroxide value, specific UV absorbance, total
phenolic content and color measurements have been evaluated in order to determine the physical and
chemical properties of oils according to related regulations. Sensory analysis has been performed by total
of 8 international tasters accredited by the IOOC. As a result of correlation analysis between these analysis,
a strong positive correlation between pungency & bitterness and also total phenol & pungency were found.
In another perspective, a strong negative correlation between fruity and rancid property has been resulted.
It is expected that the results obtained in the study will contribute to the creation of databases for the olive
oil sector and geographical indication studies of Turkish EVOOs.