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İstanbul Teknik Üniversitesi (2013)

Determination Of Sensory Quality Olive Oils Obtained From Different Natural Region Olives

Arucu, Damla

Titre : Determination Of Sensory Quality Olive Oils Obtained From Different Natural Region Olives

Farklı Yöre Zeytinlerinden Elde Edilen Naturel Zeytinyağlarının Duyusal Kalitesinin Belirlenmesi

Auteur : Arucu, Damla

Université de soutenance : İstanbul Teknik Üniversitesi

Grade : Master of Science (MS) 2013

Résumé partiel
Due to its distinctive properties and mechanically obtaining them in fresh and good quality, as grown fruits and by pressing, centrifugaling and filtering, olive oil is almost the only one within the vegetable oils which could be ingested without further refining. Due to high consumption of olive oil in the Mediterranean countries, the probability of getting caught to coronary heart disease, diabetes and certain types of cancer are low and hence people has changed their perspectives to olive oils. However, in order to maintain the positive effects on health, olive oil must preserve its naturalness during and after treatment. For this reason, by analyzing the factors that affect the olive oil quality ; the type of oil, the region of growth, harvest and processing stages are primarily important. In order to maintain the quality, the physical, chemical and sensorial analysis and country-level characterization should be necessary. As both a producer and a consumer, our country does not have much research on this respect. Comparing with world’s olive oil production, Turkey is at the 6th place with 5% of the portion. While in our country olive trees are grown in Aegean, Marmara and Southeastern Anatolian region, a significant part of the production is made in Aegean Region and much of the production is considered to be olive oil. However, most of the olive produced in Marmara Region is for dinning. Olives are produced as oil in the Mediterranean region, where Hatay (Antakya), Icel, Adana and Antalya holds the major part. Under the influence of Mediterranean climate, the major portion of olive oil production in Gaziantep, Kilis, Sanliurfa, Kahramanmaras and Mardin are for oil. Especially in Artvin, for regions have microclimates olive is produced as dinning. In this view, our country is suitable for olive-for-oil production. As the consumption of olive oil around the world is increasing day-by-day, it has been long known that, as we examine the oil consumption per person in Turkey, it is lower comparing with the Mediterranean countries. However, it has been shown graphically that the consumption increasing as years go by.


Page publiée le 14 décembre 2020