Koseoglu, O.Unal, M. K.Ozkaya, MTLavee, SFerguson, L2019-10-272019-10-272008978-90-6605-447-90567-75720567-7572https://doi.org/10.17660/ActaHortic.2008.791.100https://hdl.handle.net/11454/409925th International Symposium on Olive Growing -- SEP 27-OCT 02, 2004 -- Izmir, TURKEYVirgin olive oil possesses a characteristic aroma, taste and colour that distinguishes it from other vegetable oils. Consumption is currently increasing thanks to its excellent organoleptic and nutritive qualities and to growing consumer preference for minimally processed foods. Phenolic substances are widely distributed amongst the plant world and are found in large quantities in olives, mostly in the form of glycosides which are water-soluble compounds having a characteristics bitter taste. Depending on the phenol content, the intensity of the bitterness of olive oils can be higher or lower. Bitterness is a desirable characteristic of olive oil; however, a bitterness of high intensity could also present a problem for consumers. They are important factors to be considered when evaluating the quality of virgin olive oil, since they are partly responsible for its oxidative stability and sensory characteristics. Phenolic compounds, moreover, being powerful antioxidants, protect the oil to oxidation which can take place during conservation. The phenolic composition and content depends on different factors such as olive variety, climatic conditions, fruit ripeness, storage conditions of olive fruit, technological process of oil extraction and also storage conditions of olive oil. The fraction of phenolic substances varies as a result of the processing method used for the olives. In this paper, influence of extraction systems, cultivar of olives and fruit ripeness of phenolic compounds of virgin olive oil and effect on the olive oil quality and stability was discussed.en10.17660/ActaHortic.2008.791.100info:eu-repo/semantics/closedAccessolive oilphenolic compoundsripenessoil extractionConference Object791655+WOS:000257694400100Q4N/A