Research on the Determination of the Organoleptic Characteristics of the Oils Extracted from Some Important Olive Cultivars in the Aegean Region of Turkey

摘要

Virgin olive oil is obtained solely by pressing or centrifuging by physical means and its composition reflects that of the oil present in the flesh of the olives. The composition of olive oil is affected by olive variety (15%), degree of fruit maturity (30%), harvesting technique (10%), pre-crushing olive storage (20%), olive oil extraction technique (20%) and oil storage conditions (5%).