Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils

Faculty Agriculture Year: 2017
Type of Publication: ZU Hosted Pages:
Authors:
Mohamed Fawzy Ramadan Hasanien
Journal: Eur Food Res Technol Springer Volume:
Keywords : Effect , cultivar , harvest time , , , , volatile compounds , Turkish    
Abstract:
Aroma is an important quality criterion for extra virgin olive oil. The goal of this study was to determine C6 and C 5 volatile compounds in different Turkish olive oils. Two factors namely (1) olive cultivar including Ayvalik, Memecik
    
     
 
       

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