摘要：Phenolic compounds are responsible from bitterness which is one of the desired sensory characteristics of natural olive oils. Quantitative and qualitative properties of phenolic compounds in natural olive oils depend on climatic and agronomic factors as well as the olive oil processing technology. In this study; changes in total polyphenol content of olive oil extracted from Memecik and Erkence varieties at different maturation levels are investigated. Moreover; relation of total polyphenol content of olive oil with bitterness index K 225 is also examined. Total polyphenol content decreased in logarithmic manner as maturation proceeds for both varieties. This dependence is found to be statistically significant (P<0.05). Relationship between total polyphenol content and bitterness index K 225 showed a logarithmic dependence which is also confirmed to be statistically significant (P>0.01) for Memecik and Erkence varieties.
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