ArticleMolecules (Basel, Switzerland)2026
Impact of Olive Variety and Cultivation Region on the Chemical Composition and Sensory Attributes of Turkish Olive Oils.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Extra virgin olive oils obtained from the Ayvalık, Memecik, Gemlik, Çekişte, and Sarı Ulak Turkish cultivars were evaluated to determine their chemical composition, quality classification, authenticity indicators, and sensory characteristics. Standard quality parameters, including free fatty acidity, peroxide value, and ultraviolet absorbance (K232, K270), were analyzed in accordance with International Olive Council (IOC) regulations. The majority of the samples met the criteria for extra virgin olive oil. The oleic acid content varied by variety and region, with Ayvalık and Memecik showing notably high levels. Sterol profile analyses revealed distinctive chemical markers that indicate authenticity and quality. Sensory analysis results showed that regional differences had a significant impact on aroma, taste, and overall acceptability. Oils from Ayvalık and Memecik received high scores for positive sensory attributes such as fruitiness, bitterness, and pungency. The results show that the chemical and sensory qualities of olive oil are directly influenced by both genetic diversity and growing conditions, which underscores the importance of conserving local varieties and promoting regional production methods.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.