Bayramiç Olive Oil: aroma compounds defined as percentages
Registered in 2022. The certificate defines aroma by compound rather than adjective: hexanal 36.15%, E-2-hexenal 26.14%. Iodine value 80-93.
Olive oil registrations usually describe aroma with adjectives: grass, artichoke, green apple. Bayramiç Olive Oil's certificate also gives the compounds that produce them, as percentages.
The record
| Registration no | 1091 |
| Registration date | 25.04.2022 |
| Protection from | 05.02.2021 |
| Type | Designation of origin |
| Registered by | Bayramiç Chamber of Agriculture |
| Area | The Bayramiç district of Çanakkale |
| Cultivar | Ayvalık (Edremit) |
Aroma compounds
| Compound | % |
|---|---|
| Hexanal | 36.15 ± 2.73 |
| E-2-hexenal | 26.14 ± 2.54 |
| Z-3-hexenal | 6.96 ± 0.69 |
| 2,4-hexadienal | 3.45 ± 0.50 |
| Hexyl acetate | 2.68 ± 0.43 |
These are C6 aldehydes — the group that carries olive oil's “green” aroma. They form enzymatically when the fruit is crushed and diminish as the oil ages. Writing their percentages into the certificate therefore also sets an indirect measure of freshness.
Sensory description
The oil has high fruitiness and is lightly flowing and light on the palate. It leaves a mild-to-moderate bitterness and a late-arriving mild-to-moderate pungency.
In aroma it must carry at least one of the Ayvalık cultivar's characteristic perceptions: green tomato, green apple, grass, artichoke, soft fruity.
Chemical limits
| Criterion | Value |
|---|---|
| Free acidity | ≤ 0.8 |
| Peroxide | ≤ 20 meq/kg |
| Iodine value | 80.00 – 93.00 |
| K232 | ≤ 2.50 |
| K270 | ≤ 0.22 |
The iodine value indicates an oil's degree of unsaturation; the typical range for olive oil is 75-94. Placing it in the definition adds a further test of the oil's identity.
Bayramiç is the Ayvalık cultivar's registration in Çanakkale — same province as Geyikli Olive Oil, a different district.
Source: Turkish Patent and Trademark Office, Geographical Indication Registration Certificate No 1091 — Bayramiç Zeytinyağı.
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