ADANA İLİ GEMLİK ve BARNEA ZEYTİNYAĞLARININ AROMA MADDELERİNİN KIYASLANMASI

Abstract

Bu çal›flmada, Adana ilinde yetifltirilen Gemlik ve Barnea zeytin çeflitlerinden elde edilen zeytinya¤lar›n›naroma maddeleri belirlenmifltir. Aroma maddelerinin ekstraksiyonunda Likens-Nickerson buharl›distilasyon-ekstraksiyon tekni¤i (SDE) kullan›lm›flt›r. Aroma maddelerinin tan›mlanmalar› ve miktarlar›s›ras›yla GC-MS ve GC-FID teknikleri ile gerçeklefltirilmifltir. Gemlik çeflidi zeytinya¤›n›n aroma maddeleriaç›s›ndan, Barnea çeflidine göre daha zengin oldu¤u saptanm›flt›r. Gemlik çeflidinden elde edilen ya¤datoplam 51 (18 aldehit, 16 alkol, 5 keton, 7 terpen, 2 karboksilik asit ve 3 uçucu fenol), Barnea çeflidindenelde edilen ya¤da ise toplam 46 (18 aldehit, 13 alkol, 5 keton, 1 ester, 6 terpen, 1 karboksilik asit ve 2uçucu fenol) adet aroma maddesi tan›mlanm›flt›r. Her iki zeytinya¤› örne¤inin aroma maddelerininbenzerlik gösterdi¤i ve bu bilefliklerin toplam miktar›n›n Gemlik’te 24640 μg/kg ve Barnea çeflidindeise 21365 μg/kg oldu¤u belirlenmifltir. (E)-2-hekzenal her iki zeytinya¤› örne¤inde de en yüksek orandabulunan aroma maddesidir. Öte yandan, Gemlik ve Barnea çeflidinden elde edilen zeytinya¤lar›ndaserbest ya¤ asitleri s›ras›yla % 0.30 ve % 0.25 ve peroksit de¤erleri 10.37 ve 8.60 olarak bulunmufltur.Anahtar kelimeler:Gemlik, Barnea, zeytinya¤›, aroma maddeleri, SDE, GC-MS.

In this study, aroma compounds of olive oils obtained from Gemlik and Barnea variety grown in Adanaprovince were investigated. The volatile compounds of olive oils were extracted by simultaneous distillationand extraction (SDE) in a Likens-Nickerson apparatus. The aroma compounds were identified andquantified by gas chromatography-mass spectrometry (GC-MS) and GC-FID techniques, respectively.The Gemlik cv. oil was found to be richer than the oil of cv. Barnea in terms of the aroma compounds.A total of 51 volatile compounds (18 aldehydes, 16 alcohols, 5 ketones, 7 terpenes, 2 carboxylic acidsand 3 volatile phenols) in oil obtained from the cv. Gemlik and a total of 46 aroma compounds (18aldehydes, 13 alcohols, 5 ketones, 1 ester, 6 terpenes, 1 carboxylic acid and 2 volatile phenols) in oilobtained from the Barnea cv. were detected. Aroma profile of both olive oils was quite similar. A totalof 24640 μg/kg ve 21365 μg/kg aroma content were identified and quantified in Gemlik and Barnea,respectively. Within all aroma compounds, (E)-2-hexenal observed as high content in both olive oilsamples. On the other hand, free fatty acid and peroxide levels of Gemlik and Barnea oils werefound as 0.30 and 0.25% and 10.37 and 8.60 meq oxygen/kg of oil, respectively.Keywords:Gemlik, Barnea, olive oil, aroma compounds, SDE, GC-M