AYVALIK VIRGIN OLIVE OILS: GEOGRAPHIC ORIGIN EFFECT ON VOLATILE CONSTITUENTS

Sensory quality (colour and flavour) plays a promising role in the acceptability of foodstuffs for consumers. Particularly, flavour is a complex sensation consisting primarily of smell and taste, but it is complemented by tactile and kinaesthetic sensations. At the same time, flavour is vital in the control of food recognition, selection, and acceptance. Virgin olive oil has special characteristics among the edible oils and important in the basic Mediterranean diet. It is extracted from the drupe fruit of the olive tree without a chemical refining process. Besides, it contains some minor compounds such as polyphenols and volatiles that give rise to a fragrant and delicate flavour desired by consumers. Phenolic compounds are mainly responsible for virgin olive oil taste; but, the presence of different or specific volatile/semi-volatile compounds gives rise to the exclusive aroma of virgin olive oil. That’s why virgin olive oil commands mostly high prices on the market. A comprehensive knowledge of the generation chemistry of sensorial profile of virgin olive oil is therefore desirable. The overall quality of olive oil is influenced by a great number of factors, in particular, the nature of the genetic cultivar and geographic origin. Hence, the European Community Council of Regulation published standards on olive oil production, such as Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), concerning labelling giving the origin for virgin olive oils to avoid consumers being misled about their true characteristics and origin. ...