摘要：Flavored olive oil is produced by adding the flavors of various spices, herbs, fruits and vegetables to natural olive oil. In this study; various natural aromatic compounds and aromatic herb extracts are added to natural olive oil in a wide range of concentrations. In this study, free fatty acid content, peroxide value, p-anisidine value, totox value, UV absorbance, induction periods and shelf life of natural and flavored olive oil samples were determined. For every temperature examined; induction period values are increased with the use of addition natural aromatic compounds. Shelf life of olive oil samples are calculated by using Rancimat data for 25° C with the extrapolation technique. Shelf life of natural aroma flavored olive oil is found to be 9-16 months; whereas olive oil flavored with aromatic herb extract samples have a shelf life between 8-13 months. Commercial flavored olive oil samples have a shelf life between 14-19 months.
关键词：Olive oil; flavored olive oil; oxidation; rancimat technique; shelf life
