The Chemistry and Sensory Analysis of Olive Oil Discussed at Altınoluk Vocational School

In a panel organized by the Chemical Technology Program of Balıkesir University Altınoluk Vocational School, the world of olive oil fragrance and aroma was explored through a scientific lens.

The training titled "Science of Fragrance and Aroma in Olive Oil: From Chemical Structure to Sensory Identification" took place at the Altınoluk MYO Conference Hall, featuring Senior Chemist and ETO Tasting Panel Leader Zülal TAÇAR.

Focus on Sensory Analysis and Olfactory Studies

The first stage of the training focused on sensory analysis, one of the most critical factors in determining olive oil quality. During the olfactory (smell) studies conducted with the participants, the chemical origins of positive attributes (fruity notes) and defects in olive oil were explained in detail.

Zülal TAÇAR demonstrated through practical examples how the analysis of volatile compounds responsible for olive oil’s characteristic scent in a laboratory setting matches professional sensory identification. Students had the opportunity to experience firsthand how the sense of smell is utilized as a professional analytical tool.

Bridging Theoretical Knowledge with Practice

The panel, which drew significant interest from Chemical Technology students, interactively covered how olive oil production processes impact chemical structure and how these impacts are reflected in the final product's aroma. At the conclusion of the event, the vital role of chemists in the quality control processes of the olive oil industry was once again emphasized.