The Effect of Different Harvest Periods and Harvest Times of the Day on Volatile Aroma Compounds of Olive Oils

The olives of ‘Ayvalık’, ‘Gemlik’ and ‘Memecik’ were harvested by hand 2 consecutive years at three different levels of maturity (green, color change and black phase) and three different times of day (morning, noon, evening) at the same locations. Some components increased, while others decreased depending on the harvest period. The main component, hexanal, decreased as ripening progressed during the harvest period, while trans-2-hexenal increased. The ratio of maximum specified components are hexanal 9.56% (‘Gemlik’ sample, in 2nd year, 12th month, morning)–73.21% (‘Ayvalık’ sample, in 1st year, 11th month, noon), trans-2-hexenal 4.85% (‘Ayvalık’ sample, in 1st year, 11th month, evening)–64.29% (‘Memecik’ sample, in 1st year, 12th month, evening) and 1‑penten-3-one 1.98% (‘Memecik’ sample, in 2nd year, 12th month, noon)–13.27% (‘Gemlik’ sample, in 1st year, 11th month, evening). Daytime harvesting was indicated by the presence of lipoxygenase trace consisting of 6‑carbon, cis-3-hexyl acetate with hexenil lipoxygenase trace out the path of the 2‑methylbutanal, 2‑methyl-1-butanol and nonanal, which showed significant changes in the components. However, it was determined that the components of all samples neither increased nor decreased in the same way at the given time periods of the day