DESCRIPTIVE PROFILING OF FLAVOR ATTRIBUTES OF TURKISH VIRGIN OLIVE OILS FROM DIFFERENT OLIVE CULTIVARS
The flavor attributes of 2006 production virgin olive oils from different olive cultivars: Ayvalık (11 samples) and Memecik (11 samples) cultivated in the Aegean region of Turkey were investigated by using decriptive flavor profile analysis technique. The intensity of each sensory attribute were evaluated on a 50-mm unstructured scale. Sensory profiles including aroma and flavor characteristics were provided as spider-web diagrams by plotting the mean values for the sensory descriptors. It was observed that the sensory attributes of virgin olive oil samples consisted of bitter, pungent, oily, olive, green olive, leaf, tomato, pomace, earthy, unripe banana flavors and green olive, olive, oily, ripe banana, fruity, tomato, pomace, leaf, earthy, dust, acid, grass and unripe banana aromas.
Kaftan, A. and Elmacı, Y. (2012). DESCRIPTIVE PROFILING OF FLAVOR ATTRIBUTES OF TURKISH VIRGIN OLIVE OILS FROM DIFFERENT OLIVE CULTIVARS. Acta Hortic. 949, 487-494
virgin olive oil sensory quality, olive oil flavor, descriptive flavor profile analysis, aroma characteristic, flavor characteristic