Mustafa Yılmazer ^a,*, Sermin Göksu Karagöz ^b, Gulcan Ozkan ^c, Erkan Karacabey ^c

^a Experimental and Observational Student Research and Practice Center, Suleyman Demirel University, Isparta,
Turkey
^b Faculty of Science and Art, Department of Chemistry, Suleyman Demirel University, Isparta, Turkey
^c Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey

 

The aroma profile of aromatized olive oil was determined in this study. The primary objective was to investigate the transition of major aroma compounds from rosemary and olive fruit during the kneading step of olive oil production by response surface methodology. For this purpose, temperature, time, and amount of rosemary leaves were determined as independent variables. The results indicated that temperature and time did not affect the transition of target compounds, but rosemary leaves addition had a strong influence on transition, especially for characteristic aroma compounds of this herb. Adequacies of developed models were found to be high enough to predict each aromatic component of interest.

 

Keywords: aromatized olive oil, response surface methodology, rosemary