Production optimization of golden berry flavored olive oil

In this study, olive fruits belonging to Memecik cultivar which is cultivated in Yatağan district of Muğla was used. Maturity index of harvested olive fruits were determined as 4.9. In harvested fruits, firstly, analysis to determine physical and physico-chemical properties were carried out. Then olive oil flavoured with golden berry was produced according to an experimental design created with central composite design using a different temperature, time and amount of golden berry. By adding dried golden berry fruits having specific aroma with high fiber content in olive paste at the malaxation step of olive oil production its effects on olive oil yield, quality parameters, antioxidant properties and aroma content were investigated. Additionally results were optimized using different temperature, time and amount of golden berry in malaxation process.Total carotenoid, total chlorophyll and pheophytin analysis, specific UV light absorption (K232, K270), aroma profile analysis, total phenolic content, determination of DPPH free radical scavenging activity, free acidity, peroxide value were determined in the produced virgin olive oils flavoured with golden berry. Additionally, the sensory acceptability of flavored olive oils was determined using sensorial definition quantitative analysis (QDA) and hedonic test.Considering the results obtained, during the production of golden berry flavored olive oil, it was determined that always keeping amount of golden berry as low and moderate levels of temperature and time were required in order to obtain flavoured olive oil having quality parameters with high extraction yield.