Gemlik tipi sofralık siyah zeytinlerde doğallığın araştırılması
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Date
2024-01-29
Authors
Demir, Cansu
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Piyasada satılan Gemlik zeytinlerinin klasik ve kostikli yöntemle üretilip üretilmediği ile ilgili kesin bilgi bulunmamaktadır. Bu sebeple haksız rekabetin önüne geçilmesi, üretici ile tüketicilerin merak ettikleri konuların aydınlatılması, her iki tarafın da haklı olan güvenilir bilginin sağlanması önem taşımaktadır. Çalışmamızda, Gemlik, İznik, Orhangazi Mudanya, Erdek ve Akhisar yörelerinde yetişmiş zeytinler ve bu zeytinlerden klasik (salamura) ve kostikli (alkali) ile acılık giderme yöntemine göre işlenmiş zeytinlerde, bu yörelerdeki yerli üreticilerin işlemiş oldukları ve yine aynı yörelerde piyasada satışta olan Gemlik çeşidi zeytinlerde bazı fenolik bileşik içerikleri ile aroma bileşen profilleri belirlenmiştir. Zeytinlerde, pH, asitlik, tuz, kül ve yağ içerikleri tespit edilmiş, 8 haftalık fermentasyon süresi boyunca pH, asitlik ve tuz takibi yapılmıştır. Ayrıca, zeytin örneklerinde pH, asitlik, tuz, kül ve yağ içerikleri tespit edilmiş, 8 haftalık fermentasyon süresi boyunca pH, asitlik ve tuz takibi yapılmıştır. Zeytin örnekleri, 35 adet aroma bileşeni, 14 adet fenolik bileşen içeriği açısından değerlendirildiğinde; fenolik bileşiklerden 3-hidroksitirosol, aroma bileşenlerinden(-)-α-tujon major bileşen olarak tespit edilmiştir. Fenolik bileşik ve aroma bileşen içerik ve miktarlarının, yöre ve işleme yöntemlerinden etkilendiği belirlenmiştir. Kostikli işleme yönteminde fenolik bileşen miktarındaki düşüşün klasik işleme yöntemine göre daha fazla olduğu, yerli üretici havuzlarında ise fenolik bileşik içerik ve miktarlarının daha fazla bulunmuştur. Nonanal, Akhisar yöresi için, o-simen ise Mudanya ve Akhisar yöreleri için; β-miresen Akhisar, Erdek, İznik ve Mudanya yöreleri için; trans-3-hekzanol, 1-hekzanol, 1-oktan-3-ol, 6-metil-5-hepten-2-ol, (R)-(+)-limonen, (S)-(-)-limonen, linalol aroma bileşenleri ise tüm yörelerde kostikli işleme açısından ayırt edici özellik taşıyabileceği düşünülmektedir. Yerli üretici havuzlarında tespit edilen aroma bileşen içerik ve miktarlarının piyasa ve diğer işleme yöntemlerine göre daha yüksek olduğu belirlenmiştir. Gemlik çeşidi zeytinlerde fenolik bileşik ve aroma bileşen profillerinin ortaya konulmasıyla; taze zeytinlerde yöresel farklılığın, işlenmiş zeytinlerde hem yöresel hem de işleme yöntemindeki farklılıkların etkileri ortaya konulmuştur. Aroma bileşenleri ve fenolik bileşikler üzerine yöre ve işleme yöntemlerinin önemli etkisinin olduğu ve buna bağlı olarak farklılıkların oluştuğu tespit edilmiş olup, bazı aroma bileşenlerinin klasik ve kostikli yöntemle işlenmiş zeytinlerde işleme ve yöresel olarak ayırt edici etkisinin olabileceği düşünülmektedir.
In table olive production, it is an important issue for both producers and consumers that it is not possible to determine whether the Gemlik variety olives sold in the market are produced by the classical or caustic method, and therefore unfair competition cannot be prevented. Providing reliable information is important for both parties. For this purpose, within the scope of the study, Gemlik variety olive samples grown in Gemlik, İznik, Orhangazi, Mudanya, Erdek and Akhisar regions were evaluated in five different gruops as raw, processed according to the classical (brine) and caustic (alkali) bitterness removal methods, processedby local producers in these regions, and sold in the market in the same regions and their phenolic compound and aroma compound profiles were determined. Additionally, pH, total acidity, salt, ash, and fat contents were determined in olive samples, and pH, total acidity and salt were monitored during the 8-week fermentation period. When olive samples were evaluated in terms of the content of 35 aroma compounds and 14 phenolic compounds, 3-hydroxytyrosol, one of the phenolic compounds, and (-)-α-thugene, one of the aroma components, were determined to be the major components. It has been determined that the content and amounts of phenolic compounds and aroma components are affected by region and processing methods. It was found that the decrease in the amount of phenolic compounds in the caustic processing method was higher than in the classical processing method, and the content and amounts of phenolic compounds were higher in local producers. Nonanal for Akhisar region; o-simen for Mudanya and Akhisar regions; for Akhisar, Erdek, Iznik and Mudanya regions, β-myrcene was determined to be distinctive aroma components, while trans-3-hexanol, 1-hexanol, 1-octan-3-ol, 6-methyl-5-hepten-2-ol, (R)-(+)-limonene, (S)-(-)-limonene, linalol stand out as distinctive in terms of caustic processing in all regions. It was determined that the aroma compound contents and amounts detected in local producer pools were higher than those in the market and other processing methods. By revealing the phenolic compound and aroma component profiles in Gemlik variety olives, differences in regional effects on raw olives and differences in both locality and processing methods on processed olives have been revealed. It has been determined that region and processing methods have a big impact on phenolic compounds and aroma components, and that these have different effects depending on the region and processing method. For example, some aroma components have different effects in olives processed with classical and caustic methods.
In table olive production, it is an important issue for both producers and consumers that it is not possible to determine whether the Gemlik variety olives sold in the market are produced by the classical or caustic method, and therefore unfair competition cannot be prevented. Providing reliable information is important for both parties. For this purpose, within the scope of the study, Gemlik variety olive samples grown in Gemlik, İznik, Orhangazi, Mudanya, Erdek and Akhisar regions were evaluated in five different gruops as raw, processed according to the classical (brine) and caustic (alkali) bitterness removal methods, processedby local producers in these regions, and sold in the market in the same regions and their phenolic compound and aroma compound profiles were determined. Additionally, pH, total acidity, salt, ash, and fat contents were determined in olive samples, and pH, total acidity and salt were monitored during the 8-week fermentation period. When olive samples were evaluated in terms of the content of 35 aroma compounds and 14 phenolic compounds, 3-hydroxytyrosol, one of the phenolic compounds, and (-)-α-thugene, one of the aroma components, were determined to be the major components. It has been determined that the content and amounts of phenolic compounds and aroma components are affected by region and processing methods. It was found that the decrease in the amount of phenolic compounds in the caustic processing method was higher than in the classical processing method, and the content and amounts of phenolic compounds were higher in local producers. Nonanal for Akhisar region; o-simen for Mudanya and Akhisar regions; for Akhisar, Erdek, Iznik and Mudanya regions, β-myrcene was determined to be distinctive aroma components, while trans-3-hexanol, 1-hexanol, 1-octan-3-ol, 6-methyl-5-hepten-2-ol, (R)-(+)-limonene, (S)-(-)-limonene, linalol stand out as distinctive in terms of caustic processing in all regions. It was determined that the aroma compound contents and amounts detected in local producer pools were higher than those in the market and other processing methods. By revealing the phenolic compound and aroma component profiles in Gemlik variety olives, differences in regional effects on raw olives and differences in both locality and processing methods on processed olives have been revealed. It has been determined that region and processing methods have a big impact on phenolic compounds and aroma components, and that these have different effects depending on the region and processing method. For example, some aroma components have different effects in olives processed with classical and caustic methods.
Description
Keywords
Gemlik zeytini, Sofralık siyah zeytin, Aroma bileşenleri, Fenolik bileşikler, GC-MS, HPLC, Gemlik olive, Black table olive, Volatile compounds, Phenolic compounds, SPME
Citation
Demir, C. (2024). Gemlik tipi sofralık siyah zeytinlerde doğallığın araştırılması. Yayınlanmamış doktora tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.