Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/3581
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dc.contributor.advisorÖzen, Fatma Banuen
dc.contributor.authorAktaş, Ayşe Burcu-
dc.date.accessioned2014-07-22T13:51:51Z
dc.date.available2014-07-22T13:51:51Z
dc.date.issued2013en
dc.identifier.urihttp://hdl.handle.net/11147/3581
dc.descriptionThesis (Master)--Izmir Institute of Technology, Food Engineering, Izmir, 2013en
dc.descriptionIncludes bibliographical references (leaves: 86-91)en
dc.descriptionText in English; Abstract: Turkish and Englishen
dc.descriptionxiii, 95 leavesen
dc.description.abstractOlive type, mostly Erkence, grown in nearby area around Karaburun peninsula of Izmir-Turkey, goes through a natural debittering phase on the tree during its ripening. This olive is known by the name of Hurma and loses its bitter taste while still on the tree and can be consumed directly at the end of this natural process. The aim of this study is to investigate the changes in the chemical composition of Hurma, Erkence and Gemlik olives throughout their maturation period and to determine some chemical compositional differences between Hurma and other types of olives to obtain more insight about the natural debittering phenomena. For this purpose, the chemical parameters measured are pH, water activity, total fat amount, fatty acids, sugar and organic acid amounts, total phenol content and phenol profile. All analyses were performed for two harvest years. Data were analyzed by ANOVA and principal component analysis (PCA) to investigate the differences regarding the olive types, ripening period and harvest year. Total phenol content and generally concentration of individual phenolic compounds of Hurma olive were lower than Erkence and Gemlik olives. Both fatty acid and phenol profiles allowed a differentiation with respect to type and also harvest year according to PCA while organic acid and sugars provided a separation only in terms of harvest year.en
dc.language.isoenen_US
dc.publisherIzmir Institute of Technologyen
dc.publisherIzmir Institute of Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject.lcshOlive--Analysisen
dc.titleChemical characterization of 'hurma' olive grown in Karaburun Peninsulaen_US
dc.typeMaster Thesisen_US
dc.authoridTR112296
dc.institutionauthorAktaş, Ayşe Burcu-
dc.departmentIzmir Institute of Technology. Food Engineeringen
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.relation.publicationcategoryTezen_US
item.openairetypeMaster Thesis-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.cerifentitytypePublications-
Appears in Collections:Master Degree / Yüksek Lisans Tezleri
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