Formation of Ethyl Alcohol and Ethyl Esters in Virgin Olive Oil and Their Detection Methods; [Natürel Zeytinyağında Etil Alkol ve Etil Ester Oluşumu ile Tespit Yöntemleri]

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dc.contributor.authorTibet Ü.
dc.contributor.authorErgönül P.G.
dc.contributor.authorYemişçioğlu F.
dc.date.accessioned2024-07-22T08:06:28Z
dc.date.available2024-07-22T08:06:28Z
dc.date.issued2021
dc.description.abstractExtra virgin olive oil is one of the most demanded foods in our country as well as in the world. It is among oils, which is mostly adulterated due to its high demand. For this reason, it is one of the most adulterated oils. Analysis of fatty acid ethyl esters must be carried out in order to detect the processed olive oil mixtures, which is expressed as "mild deodorization oil" in extra virgin olive oil. Ethyl esters not only can reach the limit by mild deodorization of olive oil, but also can rise with fermentative deterioration or with esterify during storage. In recent years, many articles have been published, studying the conditions under which ethyl esters rise from field to table, by examining the formation mechanism of ethyl esters. In this review article, the formation mechanism of ethyl esters and the factors triggering the esterification of ethyl alcohol in olive oil were presented. © 2021 The authors.
dc.identifier.DOI-ID10.24323/akademik-gida.1011230
dc.identifier.issn13047582
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13553
dc.language.isoTurkish
dc.publisherSidas Medya A.S.
dc.rightsAll Open Access; Gold Open Access
dc.titleFormation of Ethyl Alcohol and Ethyl Esters in Virgin Olive Oil and Their Detection Methods; [Natürel Zeytinyağında Etil Alkol ve Etil Ester Oluşumu ile Tespit Yöntemleri]
dc.typeReview

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