Characterization of Turkish Olive Oils in Details

References

• Ilyasoglu, H.; Ozcelik, B.; Van Hoed, V.; Verhe, R. Cultivar Characterization of Aegean Olive Oils with respect to Their Volatile Compounds. Sci. Hortic. 2011, 129, 279–282. DOI: 10.1016/j.scienta.2011.03.048.
   Google Scholar
• Karaosmanoglu, H.; Soyer, F.; Ozen, B.; Antimicrobial, T. F. Antioxidant Activities of Turkish Extra Virgin Olive Oils. J. Agric. Food Chem. 2010, 58, 8238–8245. DOI: 10.1021/jf1012105.
   Google Scholar
• Alonso-Salces, R. M.; Heberger, K.; Holland, M. V.; Moreno-Rojas, J. M.; Mariani, C.; Bellan, G.; Reniero, F.; Guillo, C. Multivariate Analysis of NMR Fingerprint of the Unsaponifiable Fraction of Virgin Olive Oils for Authentication Purposes. Food Chem. 2010, 118, 956–965. DOI: 10.1016/j.foodchem.2008.09.061.
   Google Scholar
• Clodoveo, M. L.; Camposeo, S.; De Gennaro, B.; Pascuzzi, S.; Roselli, L. In the Ancient World, Virgin Olive Oil Was Called “Liquid Gold” by Homer and “The Great Healer” by Hippocrates. Why Has This Mythic Image Been Forgotten? Food Res. Int. 2014, 62, 1062–1068.
   Google Scholar
• Kanavouras, A.; Herhandez-Munoz, P.; Couteliers, F. A. Packaging of Olive Oil: Quality Issues and Shelf Life Predictions. Food Rev. Int. 2006, 22, 381–404. DOI: 10.1080/87559120600865149.
   Google Scholar
• Dag, C.; Demirtas, I.; Ozdemir, I.; Bekiroglu, S.; Ertas, E. Biochemical Characterization of Turkish Extra Virgin Olive Oils from Six Different Olive Varieties of Identical Growing Conditions. JAOCS. 2015, 92, 1349–1356. DOI: 10.1007/s11746-015-2691-7.
   Google Scholar
• Diraman, H. Saygi, H.; Hisil, Y. Relationship between Geographical Origin and Fatty Acid Composition of Turkish Virgin Olive Oils for Two Harvest Years. JAOCS. 2010, 87, 781–789. DOI: 10.1007/s11746-010-1557-2.
   Google Scholar
• Cicerale, S.; Conlan, X. A.; Sinclair, A. J.; Keast, R. S. Chemistry and Health of Olive Oil Phenolics. Crit. Rev. Food Sci. 2009, 49, 218–236. DOI: 10.1080/10408390701856223.
   Google Scholar
• Diraman, H.; Dibeklioglu, H. Characterization of Turkish Virgin Olive Oils Produced from Early Harvest Olives. JAOCS. 2009, 86, 663–674. DOI: 10.1007/s11746-009-1392-5.
   Google Scholar
• Kesen, S.; Kelebek, H.; Selli, S. Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA). J. Agric. Food Chem. 2014, 62, 391–401. DOI: 10.1021/jf4045167.
   Google Scholar
• Chiou, A.; Kalogeropoulos, N. Virgin Olive Oil as Frying Oil. Compr. Rev. Food Sci. F. 2017, 16, 632–646. DOI: 10.1111/1541-4337.12268.
   Google Scholar
• Ben-Ayed, R.; Kamoun-Grati, N.; Rebai, A. An Overview of the Authentication of Olive Tree and Oil. Compr. Rev. Food Sci. F. 2013, 12, 218–227. DOI: 10.1111/1541-4337.12003.
   Google Scholar
• Uncu, O.; Ozen, B. Geographical Differentiation of a Monovarietal Olive Oil Using Various Chemical Parameters and Mid-Infrared Spectroscopy. Anal. Methods. 2016, 8, 4872–4880. DOI: 10.1039/C6AY01290F.
   Google Scholar
• Arslan, D.; Schreiner, M. Chemical Characteristics and Antioxidant Activity of Olive Oils from Turkish Varieties Grown in Hatay Province. Sci. Hortic. 2012, 144, 141–152. DOI: 10.1016/j.scienta.2012.07.006.
   Google Scholar
• Ok, S. Fast Screening of Turkish Olive Oil by NMR Spectroscopy for Geographical Determination and Discrimination Purposes. Grasas Aceites. 2014, 65, e024–1-e024-11.. DOI: 10.3989/gya.122413.
   Google Scholar
• Benkhayal, A. A.; Bader, N. R.; Elsherif, K. M.; Elkailany, R.; Elmgsbi, S. Evaluation of Fatty Acids in Libyan Olive Oils by Gas Liquid Chromatography. Int. J. Chromatogr. Sci. 2014, 4, 1–5.
   Google Scholar
• Dabbou, F. B. S.; Dabbou, S.; Issaoui, M.; Sifi, S.; Hammami, M. Antioxidant Capacity of Tunisian Virgin Olive Oils from Different Olive Cultivars. Afr. J. Food Sci. Technol. 2011, 2, 92–97.
   Google Scholar
• International Olive Oil Council. Trade Standard Applying to Olive Oils and Olive–Pomace Oils. 2015. COI/T.15/NC No 3/Rev.9, http://www.internationaloliveoil.org (accessed September 2018.)
   Google Scholar
• European Commission Regulation (ECR). No 2568/91 on the Characteristics of Olive Oil and Olive-Residue Oil and on the Relevant Methods of Analysis. Off. J. Eur. Comm. 1991, 248, 1–83.
   Google Scholar
• Mailer, R.;. Chemistry and Quality of Olive Oil. Primefact. 2006, 227, 1–4.
   Google Scholar
• Tanilgan, K.; Ozcan, M. M.; Unver, A. Physical and Chemical Characteristics of Five Turkish Olive (Olea Europea L.) Varieties and Their Oils. Grasas Aceites. 2007, 58, 142–147.
   Google Scholar
• Gurdeniz, G.; Ozen, B.; Tokatli, F. Classification of Turkish Olive Oils with respect to Cultivar, Geographic Origin and Harvest Year, Using Fatty Acid Profile and mid-IR Spectroscopy. Eur. Food Res. Tech. 2008, 227, 1275–1281. DOI: 10.1007/s00217-008-0845-7.
   Google Scholar
• Andjelkovic, M.; Acun, S.; Van Hoed, V.; Verhe, R.; Van Camp, J. Chemical Composition of Turkish Olive Oil-Ayvalik. JAOCS. 2009, 86, 135–140. DOI: 10.1007/s11746-008-1330-y.
   Google Scholar
• Pardo, J. E.; Cuesta, M. A.; Alvarruiz, A. Evaluation of Potential and Real Quality of Virgin Olive Oil from the Designation of Origin “Aceite Campo De Montiel” (Ciudad Real, Spain). Food Chem. 2007, 100, 977–984. DOI: 10.1016/j.foodchem.2005.10.059.
   Google Scholar
• Gimeno, E.; Castellote, A. I.; Lamuela-Raventos, R. M.; De la Torre, M. C.; Lopez-Sabater, M. C. The Effects of Harvest and Extraction Methods on the Antioxidant Content (Phenolics, α-tocopherol, and β-carotene) in Virgin Olive Oil. Food Chem. 2002, 78, 207–211. DOI: 10.1016/S0308-8146(01)00399-5.
   Google Scholar
• Mannina, L.; Fontanazza, G.; Patumi, M.; Anaselli, G.; Italian, S. A. Argentine Olive Oils: A NMR and Gas Chromatographic Study. Grasas Aceites. 2001, 52, 380–388. DOI: 10.3989/gya.2001.v52.i6.348.
   Google Scholar
• Diraman, H.; Saygi, H.; Hisil, Y. Classification of Three Turkish Olive Cultivars from Aegean Region Based on Their Fatty Acid Composition. Eur. Food Res. Techn. 2011, 233, 403–411. DOI: 10.1007/s00217-011-1511-z.
   Google Scholar
• Diraman, H.; Saygi, H.; Hisil, Y. Geographical Classification of Turkish-Aegean Virgin Olive Oils for Two Harvest Years by Their Fatty Acid Profiles. JAOCS. 2011, 88, 1905–1915.
   Google Scholar
• Ollivier, D.; Artaud, J.; Pinatel, C.; Durbec, J. P.; Triacylglycerol, G. M. Fatty Acid Compositions of French Virgin Olive Oils Characterization by Chemometrics. J. Agric. Food Chem. 2003, 51, 5723–5731. DOI: 10.1021/jf034365p.
   Google Scholar
• Gokcebag, M.; Diraman, H.; Ozdemir, D. Classification of Turkish Monocultivar (Ayvalik and Memecik Cv.) Virgin Olive Oils from North and South Zones of Aegean Region Based on Their Triacylglycerol Profiles. JAOCS. 2013, 90, 1661–1671.
   Google Scholar
• Canozer, O.; The Catalogue for Standard Olive Varieties. Turkish Ministry of Agriculture and Rural Affairs, 1991. Publication No 334, Series 16. TUGEM. Ankara.
   Google Scholar
• Byrdwell, W. C.; Emken, E. A.; Neff, W. E.; Adlof, R. O. Quantitative Analysis of Triglycerides Using Atmospheric Pressure Chemical Ionization-Mass Spectrometry. Lipids. 1996, 31, 919–935.
   Google Scholar
• Yorulmaz, A.; Yavuz, H.; Tekin, A. Characterization of Turkish Olive Oils by Triacylglycerol Structures and Sterol Profiles. JAOCS. 2014, 91, 2077–2090. DOI: 10.1007/s11746-014-2554-7.
   Google Scholar
• Aranda, F.; Gomez-Alonso, S.; Del Alamo, R.; Salvador, R. M.; Fregapane, M. D.; Triglyceride, G. Total and 2-Position Fatty Acid Composition of Cornicabra Virgin Olive Oil: Comparison with Other Spanish Cultivars. Food Chem. 2004, 86, 485–492. DOI: 10.1016/j.foodchem.2003.09.021.
   Google Scholar
• Haddada, M. F.; Mania, H.; Oueslati, I.; Daoud, D.; Sanchez, J.; Osorio, E.; Fatty Acid, Z. M. Triacylglycerol, and Phytosterol Composition in Six Tunisian Olive Varieties. J. Agric. Food Chem. 2007, 55, 10941–10946. DOI: 10.1021/jf071727a.
   Google Scholar
• Ben Temime, S.; Manai, H.; Methenni, K.; Baccouri, B.; Abaza, L.; Daoud, D.; Casas, J. S.; Bueon, E. O.; Zarrouk, M. Sterolic Composition of Cheutoi Virgin Olive Oil: Influence of Geographical Origin. Food Chem. 2008, 100, 368–374. DOI: 10.1016/j.foodchem.2008.02.012.
   Google Scholar
• Ollivier, D.; Artaud, J.; Pinatel, C.; Durbec, J. P.; Guerere, M. Differentiation of French Virgin Olive Oil RDOs by Sensory Characteristics, Fatty Acid and Triacylglycerol Compositions and Chemometrics. Food Chem. 2006, 97, 382–393. DOI: 10.1016/j.foodchem.2005.04.024.
   Google Scholar
• Chiavaro, E.; Vittadini, E.; Rodriguez-Estrada, M. T.; Cerratani, L.; Bonoli, M.; Bendini, A.; Lercker, G. Monovarietal Extra Virgin Olive Oils: Correlation between Thermal Properties and Chemical Composition. J. Agric. Food Chem. 2007, 55, 10779–10786. DOI: 10.1021/jf0709909.
   Google Scholar
• Piravi-Vanak, Z.; Ghavami, M.; Ezzatpanah, H.; Arab, J.; Safafar, H.; Jahan, B. G. Evaluation of Authenticity of Iranian Olive Oil by Fatty Acid and Triacylglycerol Profiles. JAOCS. 2009, 86, 827–833. DOI: 10.1007/s11746-009-1419-y.
   Google Scholar
• Ozdemir, I. S.; Dag, C.; Makuc, D.; Ertas, E.; Plavec, J.; Bekiroglu, S. Characterization of the Turkish and Slovenian Extra Virgin Olive Oils by Chemometric Analysis of the Presaturation 1H NMR Spectra. LWT-Food Sci. Techl. 2018, 92, 10–15. DOI: 10.1016/j.lwt.2018.02.015.
   Google Scholar
• Un, I.; Ok, S. Analysis of Olive Oil for Authentication and Shelf Life Determination. J. Food Sci. Tech. 2018, 55, 2476–2487. DOI: 10.1007/s13197-018-3165-3.
   Google Scholar
• Del Coco, L.; Schena, F. P.; Fanizzi, F. P. 1H Nuclear Magnetic Resonance Study of Olive Oils Commercially Available as Italian Products in the United States of America. Nutrients. 2012, 4, 343–355. DOI: 10.3390/nu4050343.
   Google Scholar
• Casas, J. S.; Gordillo, C. M.; Bueno, E. O.; Exposito, J. M.; Mendoza, M. F.; Hierro, T. A.; Gonzalez, L. G.; Cano, M. M. Characteristics of Virgin Olive Oils from the Olive Zone of Extramadura (Spain), and an Approximation to Their Varietal Origin. JAOCS. 2009, 86, 933–940. DOI: 10.1007/s11746-009-1428-x.
   Google Scholar
• International Organization of Standardization (ISO). Animal and Vegetable Fats and Oils-Gas Chromatography of Fatty Acid Methyl Esters-Part 2: Preparation of Methyl Esters of Fatty Acids.Standard No. 12966-2; ISO: Geneva, 2011.
   Google Scholar
• Rondanini, D. P.; Castro, D. N.; Scarles, P. S.; Rousseaux, M. C. Fatty Acid Profiles of Varietal Virgin Olive Oils (Olea Europaea L.) From Mature Orchards in Warm Arid Valleys of Northwestern Argentina (La Rioja). Grasas Aceites. 2011, 64, 399–409. DOI: 10.3989/gya.125110.
   Google Scholar
• Morello, J.-R.; Motilva, M.-J.; Tovar, M.-J.; Romero, M.-P. Changes in Commercial Virgin Olive Oil (Cv Arbequina) during Storage, with Special Emphasis on the Phenolic Fraction. Food Chem. 2004, 85, 357–364. DOI: 10.1016/j.foodchem.2003.07.012.
   Google Scholar
• Uluata, S.; Altuntas, U.; Ozcelik, B. Biochemical Characterization of Arbequina Extra Virgin Olive Oil Produced in Turkey. JAOCS. 2016, 93, 617–626. DOI: 10.1007/s11746-016-2811-z.
   Google Scholar
• Dabbou, S.; Sifi, S.; Rjiba, I.; Esposto, S.; Taticchi, A.; Servili, M. Effect of Pedo-Climatic Conditions on the Chemical Composition of the Sigoise Olive Cultivar. Chem. Biod. 2010, 7, 898–908. DOI: 10.1002/cbdv.200900215.
   Google Scholar
• Esmaeili, A.; Shaykhmoradi, F.; Naseri, R. Comparison of Oil Content and Fatty Acid Composition of Native Olive Genotypes in Different Region of Liam, Iran. Int. J. Agric. Crop Sci. 2012, 4, 434–438.
   Google Scholar
• Arslan, D.;. Physico-Chemical Characteristics of Olive Fruits of Turkish Varieties from the Province of Hatay. Grasas Aceites. 2012, 63, 158–166. DOI: 10.3989/gya.071611.
   Google Scholar
• Ozcan, M. M.; Altinoz, L.; Arslan, D.; Physical, U. A. Chemical Characteristics of Oils of Some Olive Varieties in Turkey. Riv. Ital. Sostanze Gr. 2015, 92, 61–68.
   Google Scholar
• Ogras, S. S.; Kaban, G.; Kaya, M. The Effects of Geographic Region, Cultivar and Harvest Year on Fatty Acid Composition of Olive Oil. J. Oleo Sci. 2016, 65, 889–895. DOI: 10.5650/jos.ess15270.
   Google Scholar
• Taticchi, A.; Esposto, S.; Veneziani, G.; Urbani, S.; Selvaggini, R.; Servili, M. The Influence of the Malaxation Temperature on the Activity of Polyphenoloxidase and Peroxidase and on the Phenolic Composition of Virgin Olive Oil. Food Chem. 2013, 136, 975–983. DOI: 10.1016/j.foodchem.2012.08.071.
   Google Scholar
• Reboredo-Rodríguez, P.; Rey-Salgueiro, L.; Regueiro, J.; González-Barreiro, C.; Cancho-Grande, B.; Simal-Gándara, J. Ultrasound-Assisted Emulsification–Microextraction for the Determination of Phenolic Compounds in Olive Oils. Food Chem. 2014, 150, 128–136. DOI: 10.1016/j.foodchem.2013.10.157.
   Google Scholar
• Clodoveo, M. L.;. Malaxation: Influence on Virgin Olive Oil Quality. Past, Present and Future – An Overview. Trends Food Sci. Tech. 2012, 25, 13–23. DOI: 10.1016/j.tifs.2011.11.004.
   Google Scholar
• Servili, M.; Montedoro, G. F. Contribution of Phenolic Compounds to Virgin Olive Oil Quality. Eur. J. Lipid Sci. Tech. 2002, 2002(104), 602–613. DOI: 10.1002/1438-9312(200210)104:9/10<602::AID-EJLT602>3.0.CO;2-X.
   Google Scholar
• Brenes, M.; Hidalgo, F. J.; García, A.; Rios, J. J.; García, P.; Zamora, R.; Garrido, A. Pinoresinol and 1-Acetoxypinoresinol, Two New Phenolic Compounds Identified in Olive Oil. JAOCS. 2000, 77, 715–720. DOI: 10.1007/s11746-000-0115-4.
   Google Scholar
• Farinelli, D.; Performance, T. S. Oil Quality of ‘Arbequina’ and Four Italian Olive Cultivars under Super High Density Hedgerow Planting System Cultivated in Central Italy. Sci. Hortic. 2015, 192, 97–107. DOI: 10.1016/j.scienta.2015.04.035.
   Google Scholar
• García, J. M.; Cuevas, M. V.; Fernández, J. E. Production and Oil Quality in ‘Arbequina’ Olive (Olea Europaea, L.) Trees under Two Deficit Irrigation Strategies. Irrig. Sci. 2013, 2013(31), 359–370. DOI: 10.1007/s00271-011-0315-z.
   Google Scholar
• Arslan, D.; Karabekir, Y.; Schreiner, M. Variations of Phenolic Compounds, Fatty Acids and Some Qualitative Characteristics of Sarıulak Olive Oil as Induced by Growing Area. Food Res. Int.. 2013, 54, 1897–1906.
   Google Scholar
• Alkan, D.; Tokatli, F.; Ozen, B. Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey. JAOCS. 2012, 2012(89), 261–268. DOI: 10.1007/s11746-011-1917-6.
   Google Scholar
• Ilyasoglu, H.; Ozcelik, B.; Van Hoed, V.; Verhe, R. Characterization of Aegean Olive Oils by Their Minor Compounds. JAOCS. 2010, 87, 627–636. DOI: 10.1007/s11746-009-1538-5.
   Google Scholar
• Kesen, S.; Kelebek, H.; Selli, S. Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from Cv. Halhali. JAOCS. 2013, 90, 1685–1696. DOI: 10.1007/s11746-013-2327-8.
   Google Scholar
• Ocakoglu, D.; Tokatli, F.; Ozen, B.; Korel, F. Distribution of Simple Phenols, Phenolic Acids and Flavanoids in Turkish Monovarietal Extra Virgin Olive Oils for Two Harvest Years. Food Chem. 2009, 113, 401–410. DOI: 10.1016/j.foodchem.2008.07.057.
   Google Scholar
• Kesen, S.; Kelebek, H.; Selli, S. LC-ESI-MS Characterization of Phenolic Profiles Turkish Olive Oils as Influenced by Geographic Origin and Harvest Year. JAOCS. 2014, 91, 385–394. DOI: 10.1007/s11746-013-2380-3.
   Google Scholar
• Yorulmaz, A.; Poyrazoglu, E. S.; Ozcan, M. M.; Tekin, A. Phenolic Profiles of Turkish Olives and Olive Oils. Eur. J. Lipid Sci. Tech. 2012, 114, 1083–1093. DOI: 10.1002/ejlt.201100186.
   Google Scholar
• Kalua, C. M.; Allen, M. S.; Bedgood, D. R.; Bishop, A. G.; Prenzler, P. D.; Robards, K. Olive Oil Volatile Compounds, Flavor Development and Quality: A Critical Review. Food Chem. 2007, 100, 273–286. DOI: 10.1016/j.foodchem.2005.09.059.
   Google Scholar
• Kiritsakis, A. K.;. Flavor Components of Olive Oil – A Review. JAOCS. 1998, 75, 673–681. DOI: 10.1007/s11746-998-0205-6.
   Google Scholar
• Aparicio, R.; Morales, M. T.; Alonso, V. Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers’ Attitudes. J. Agric. Food Chem. 1997, 45, 1076−1083. DOI: 10.1021/jf960659h.
   Google Scholar
• Vichi, S.; Pizzale, L.; Conte, L. S.; Buxaderas, S.; López-Tamames, E. Simultaneous Determination of Volatile and Semi-Volatile Aromatic Hydrocarbons in Virgin Olive Oil by Headspace Solid-Phase Microextraction Coupled to Gas Chromatography/Mass Spectrometry. J. Chromatogr. A. 2005, 1090, 146−154. DOI: 10.1016/j.chroma.2005.07.007.
   Google Scholar
• Morales, M. T.; Luna, G.; Aparicio, R. Comparative Study of Virgin Olive Oil Sensory Defects. Food Chem. 2005, 91, 293−301. DOI: 10.1016/j.foodchem.2004.06.011.
   Google Scholar
• Angerosa, F.; Servili, M.; Selvaggini, R.; Taticchi, A.; Esposto, S.; Montedoro, G. F. Volatile Compounds in Virgin Olive Oil: Occurrence and Their Relationship with the Quality. J Chromatogr. A. 2004, 1054, 17–31.
   Google Scholar
• Reboredo-Rodríguez, P.; González-Barreiro, C.; Cancho-Grande, B.; Simal-Gándara, J. Dynamic Headspace/GCeMS to Control the Aroma Fingerprint of Extra-Virgin Olive Oil from the Same and Different Olive Varieties. Food Control. 2012, 25, 684–695. DOI: 10.1016/j.foodcont.2011.12.005.
   Google Scholar
• Cecchi, T.; Passamonti, P.; Cecchi, P. Is It Advisable to Store Olive Oil in PET Bottles? Food Rev Int. 2009, 25, 271–283.
   Google Scholar
• Gamazo-Vázquez, J.; García-Falcón, M. S.; Simal-Gándara, J. Control of Contamination of Olive Oil by Sunflower Seed Oil in Bottling Plants by GC-MS of Fatty Acid Methyl Esters. Food Control. 2003, 14, 463−467. DOI: 10.1016/S0956-7135(02)00102-0.
   Google Scholar
• Quinto-Fernández, E. J.; Pérez-Lamela, C.; Simal-Gándara, J. Analytical Methods for Food-Contact Materials Additives in Olive Oil Simulant at Sub-Mg Kg−1 Level. Food Addit. Contam. 2003, 20, 678−683. DOI: 10.1080/0265203031000114219.
   Google Scholar
• Ogutcu, M.; Yilmaz, E. Comparison of the Virgin Olive Oils Produced in Different Regions of Turkey. J. Sensorial Stud. 2009, 24, 332–353. DOI: 10.1111/j.1745-459X.2009.00214.x.
   Google Scholar
• Kaftan, A.; Elmaci, Y. Aroma Characterization of Virgin Olive Oil from Two Turkish Olive Varieties by SPME/GC/MS. Int. J. Food Prop. 2011, 14, 1160–1169. DOI: 10.1080/10942910903453371.
   Google Scholar
• Cavalli, J.; Fernandez, X.; Cuvelier, L.; Loiseau, A. Characterization of Volatile Compounds of French and Spanish Virgin Olive Oils by HS-SPME: Identification of Quality-Freshness Markers. Food Chem. 2004, 88, 151–157. DOI: 10.1016/j.foodchem.2004.04.003.
   Google Scholar
• Haddada, F. M.; Mania, H.; Daoud, D.; Fernandez, X.; Cuvelier, L.; Zarrouk, M. Profiles of Volatile Compounds from Monovarietal Tunisian Virgin Olive Oils. Comparison with French PDO. Food Chem. 2007, 103, 467–476.
   Google Scholar
• Kesen, S.; Kelebek, H.; Sen, K.; Ulas, M.; Selli, S. GC-MS-olfactometric Characterization of the Key Aroma Compounds in Turkish Olive Oils by Application of the Aroma Extract Dilution Analysis. Food Res. Int. 2013, 54, 1987–1994.
   Google Scholar
• Bayrak, A.; Kiralan, M.; Kara, H. H. Determination of Aroma Profiles of Olive Oils from Turkish Olive Cultivars. JAOCS. 2013, 90, 1281–1300. DOI: 10.1007/s11746-013-2284-2.
   Google Scholar
• Uncu, A. T.; Frary, A.; Cultivar Origin, D. S. Admixture Detection in Turkish Olive Oils by SNP-based CAPS Assays. J. Agric. Food Chem. 2015, 63, 2284–2295. DOI: 10.1021/acs.jafc.5b00090.
   Google Scholar
• Uncu, A. T.; Uncu, A. O.; Frary, A.; Doganlar, S. Barcode DNA Length Polymorphisms vs Fatty Acid Profiling for Adulteration Detection in Olive Oil. Food Chem. 2016, 221, 1026–1033. DOI: 10.1016/j.foodchem.2016.11.059.
   Google Scholar
• Kadiroglu, P.; Korel, F.; Tokatli, F. Classification of Turkish Extra Virgin Olive Oils by a SAW Detector Electronic Nose. JAOCS. 2011, 88, 639–645. DOI: 10.1007/s11746-010-1705-8.
   Google Scholar
• Kadiroglu, P.; Korel, F. Chemometric Studies on zNoseTM and Machine Vision Technologies for Discrimination of Commercial Extra Virgin Olive Oils. JAOCS. 2015, 92, 1235–1242. DOI: 10.1007/s11746-015-2697-1.
   Google Scholar
• Jolayemi, O. S.; Tokatli, F.; Buratti, S.; Alamprese, C. Discriminative Capacities of Infrared Spectroscopy and E-Nose on Turkish Olive Oils. Eur. Food Res. Tech. 2017, 243, 2035–2042. DOI: 10.1007/s00217-017-2909-z.
   Google Scholar
• Acar, O.;. Evaluation of Cadmium, Lead, Copper, Iron, and Zinc in Turkish Dietary Vegetable Oils and Olives Using Electrothermal and Flame Atomic Absorption Spectrometry. Grasas Aceites. 2012, 63, 383–393. DOI: 10.3989/gya.047512.
   Google Scholar
• International Olive Oil Council. Trade Standard Applying to Olive Oils and Olive-Pomace Oils. 2003. Resolution No. Res-3/89-Iv/03, COI/T.15/NC No.3/Rev.1.
   Google Scholar
• Economic European Communities. Setting Maximum Levels for Certain Contaminants in Foodstuffs. Official Journal European Union, Directive No 1881/2006, Brussels.
   Google Scholar
• Juranovic, C. I.; Zeiner, M.; Steffan, I. Trace Elemental Characterization of Edible Oils by ICP-AES and GFAAS. Microchem. J. 2007, 85, 136–139. DOI: 10.1016/j.microc.2006.04.011.
   Google Scholar
• Pehlivan, B. E.; Arslan, G.; Gode, F.; Altun, T.; Ozcan, M. M. Determination of Some Inorganic Metals in Edible Vegetable Oils by Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES). Grasas Aceites. 2008, 59, 239–244. DOI: 10.3989/gya.2008.v59.i3.514.
   Google Scholar
• Diraman, H. Characterization of Important Domestic and Foreign Olive Cultivars from the National Olive Collection Orchard of Turkey by Chemometry. Grasas Aceites. 2010, 61, 341–351. DOI: 10.3989/gya.111609.
   Google Scholar
• Yildirim, A. N.; Yildirim, F.; Ozkan, G.; San, B.; Polat, M.; Asik, H.; Dilmacunal, T. The Determination of Oil Properties of Some Olive Cultivars Grown in Sutculer, Isparta Region. Sci. Pap. Ser. B Hortic. 2017, 61, 55–61.
   Google Scholar
• Arslan, D.; Özcan, M. M. Some Compositional Characteristics of Turkish Monovarietal Olive Oils from South Anatolia. J. Food Agric. Environ. 2011, 9, 53–59.
   Google Scholar
• Arslan, D.; Ozcan, M. M. Changes in Chemical Composition and Olive Oil Quality of Turkish Variety ‘Kilis Yaglik’ with Regard to Origin of Plantation. Glo. Agric. Innov. Res. Dev. 2014, 1, 51–56. DOI: 10.15377/2409-9813.2014.01.02.3.
   Google Scholar
• Ok, S.;. Authentication of Commercial Extra Virgin Olive Oils. JAOCS. 2016, 93, 489–497. DOI: 10.1007/s11746-016-2797-6.
   Google Scholar
• Ruiz-Aracama, A.; Goicoechea, E.; Guillen, M. D. Direct Study of Minor Extra-Virgin Olive Oil Components without Any Sample Modification. 1H NMR Multisupression Experiment: A Powerful Tool. Food Chem. 2017, 228, 301–314. DOI: 10.1016/j.foodchem.2017.02.009.
   Google Scholar
• Aparicio, R.; Luna, G. Characterisation of Monovarietal Virgin Olive Oils. Eur. J. Lipid Sci. Tech. 2002, 104, 614–627. DOI: 10.1002/1438-9312(200210)104:9/10<614::AID-EJLT614>3.0.CO;2-L.
   Google Scholar