{"id":16,"date":"2017-06-10T08:21:56","date_gmt":"2017-06-10T08:21:56","guid":{"rendered":"http:\/\/xtratheme.com\/business\/?page_id=4"},"modified":"2026-05-09T13:40:45","modified_gmt":"2026-05-09T10:40:45","slug":"zeytinyagi-analiz-laboratuvari","status":"publish","type":"page","link":"https:\/\/www.etolab.org\/","title":{"rendered":"Zeytinya\u011f\u0131 Analiz Laboratuvar\u0131"},"content":{"rendered":"

[vc_row][vc_column]

<\/div>
<\/div>[\/vc_column][\/vc_row][vc_row equal_height=”yes” css=”.vc_custom_1653465200096{margin-bottom: -100px !important;}”][vc_column width=”1\/2″ offset=”vc_col-lg-3″]
<\/span>
\"ETOLAB<\/div><\/div><\/div><\/div>
<\/div>

EDREM\u0130T T\u0130CARET ODASI<\/span><\/strong><\/h1>\n<\/div><\/div><\/div>
<\/div>

LABORATUVAR H\u0130ZMETLER\u0130<\/span><\/h2>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>[\/vc_column][vc_column width=”1\/2″ offset=”vc_col-lg-4″]
\"User\"<\/div>

Ama\u00e7 ve Kapsam<\/h3>
Bu uluslararas\u0131 metodun amac\u0131, naturel zeytinya\u011f\u0131n\u0131n lezzet karakteristiklerini de\u011ferlendirmek i\u00e7in ihtiya\u00e7 duyulan kriterleri saptamak ve s\u0131n\u0131fland\u0131r\u0131lmas\u0131 i\u00e7in metodolojiyi geli\u015ftirmektir.<\/div><\/div><\/div>
<\/div>
<\/div>[\/vc_column][vc_column width=”1\/2″ offset=”vc_col-lg-5″]
\"Like\"<\/div>

Uygulama Alan\u0131<\/h3>
Metot; bir panelde se\u00e7ilen bir tad\u0131mc\u0131 grubuna nat\u00fcrel zeytinya\u011f\u0131n\u0131n s\u0131n\u0131fland\u0131r\u0131lmas\u0131 ve zeytinya\u011f\u0131n\u0131n kusurlar\u0131n\u0131n \u015fiddetine, aromas\u0131na (verdi\u011fi meyvemsi koku) ve di\u011fer pozitif \u00f6zelliklerine g\u00f6re derecelendirilmesinin belirlenmesinde ne t\u00fcr uygulamalar yap\u0131laca\u011f\u0131n\u0131 tarif eder.<\/div><\/div><\/div>
<\/div>
<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1653549772992{background-color: rgba(1,132,159,0.07) !important;*background-color: rgb(1,132,159) !important;}” el_id=”kurumsal”][vc_column]
<\/div>
<\/div>[vc_row_inner el_class=”cz_reverse_row”][vc_column_inner width=”1\/2″]
\"Zeytinyagi<\/div><\/div><\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]
\"Group\"<\/div><\/div><\/div><\/div>
<\/div>

KURUMSAL<\/span><\/p>\n<\/div><\/div><\/div>

<\/div>

Hakk\u0131m\u0131zda<\/span><\/h2>\n<\/div><\/div><\/div>

\u201cDuyusal Analiz\u201d G\u0131dalar\u0131n i\u015fitme, dokunma, koklama ve g\u00f6rme duyular\u0131 ile alg\u0131lanan karakteristiklerini hissetmek, \u00f6l\u00e7mek, analizlemek ve yorumlamak i\u00e7in kullan\u0131lan bilimsel bir y\u00f6ntemdir. Zeytinya\u011f\u0131nda duyusal test naturel zeytinya\u011f\u0131n\u0131n koku ve tad duyular\u0131 ile analiz edilmesidir. Zeytinya\u011f\u0131 duyusal \u00f6zellikleri analizi i\u00e7in tek ba\u015f\u0131na bir ki\u015fi asla karar veremez, karar verebilmek i\u00e7in bir panel ba\u015fkan\u0131 ile 8-12 ki\u015filik e\u011fitimli panelistlerin olmas\u0131 \u015fartt\u0131r.<\/p>\n

 <\/p>\n

Labaratuvarm\u0131z faaliyetlerinin tarafs\u0131z bir \u015fekilde y\u00fcr\u00fct\u00fclmesinden sorumlu olarak, tarafs\u0131zl\u0131\u011f\u0131 tehlikeye d\u00fc\u015f\u00fcrecek ticari, mali ve d\u0131\u015f bask\u0131lara izin vermeden \u00f6n yarg\u0131lardan ba\u011f\u0131ms\u0131z iltimas yapmadan hakkaniyetle g\u00f6revini yapmay\u0131 ilke edilmi\u015ftir. Panelimiz ya\u011flar\u0131n\u0131n kalitesinin duyusal y\u00f6nden de\u011ferlendirilmesini isteyen firmalar\u0131m\u0131za hizmet vermektedir.<\/p>\n

 <\/p>\n

Yap\u0131lan analizler sonucunda \u00e7\u0131kan raporlar Edremit Ticaret Odas\u0131na g\u00f6nderilmekte ve co\u011frafi i\u015faret almaya hak kazanan firmalar Edremit Ticaret Odas\u0131 taraf\u0131ndan bilgilendirilerek hologram verilmektedir.<\/p>\n<\/div><\/div><\/div>

<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces”][vc_column]
\n\t\t\t\t\t\t\t\n\t\t\t \t\t\t\t\n\t\t\t\t\t\t<\/svg><\/div><\/div>[\/vc_column][\/vc_row][vc_row el_id=”laboratuvar”][vc_column]
<\/div>
<\/div>[\/vc_column][\/vc_row][vc_row][vc_column offset=”vc_col-lg-6″]
\"List\"<\/div><\/div><\/div><\/div>
<\/div>

ZEYT\u0130NYA\u011eI<\/span><\/p>\n<\/div><\/div><\/div>

<\/div>

Duyusal Analiz Hizmeti<\/span><\/h2>\n<\/div><\/div><\/div>
<\/div>
01.<\/span><\/i>

Ama\u00e7 ve Kapsam<\/span><\/h3>\n

Bu uluslararas\u0131 metodun amac\u0131, naturel zeytinya\u011f\u0131n\u0131n lezzet karakteristiklerini de\u011ferlendirmek i\u00e7in ihtiya\u00e7 duyulan kriterleri saptamak ve s\u0131n\u0131fland\u0131r\u0131lmas\u0131 i\u00e7in metodolojiyi geli\u015ftirmektir.<\/p>\n<\/div><\/div><\/div>

<\/div>
02.<\/span><\/i>

Uygulama Alan\u0131<\/span><\/h3>\n

Metot; bir panelde se\u00e7ilen bir tad\u0131mc\u0131 grubuna nat\u00fcrel zeytinya\u011f\u0131n\u0131n s\u0131n\u0131fland\u0131r\u0131lmas\u0131 ve zeytinya\u011f\u0131n\u0131n kusurlar\u0131n\u0131n \u015fiddetine, aromas\u0131na (verdi\u011fi meyvemsi koku) ve di\u011fer pozitif \u00f6zelliklerine g\u00f6re derecelendirilmesinin belirlenmesinde ne t\u00fcr uygulamalar yap\u0131laca\u011f\u0131n\u0131 tarif eder.<\/p>\n<\/div><\/div><\/div>[\/vc_column][vc_column offset=”vc_col-lg-6″]

\"Etolab<\/div><\/div><\/div><\/div><\/div>[\/vc_column][vc_column]
<\/div>
03.<\/span><\/i>

\u00d6zellikler<\/span><\/h3>\n

Pozitif \u00d6zellikler<\/span><\/h3>\n

Meyvemsi:<\/strong> Ya\u011f\u0131n \u00e7e\u015fidine g\u00f6re meyve aromas\u0131n\u0131n (kokusunun) ya\u011f\u0131n karakteristi\u011fini (\u00f6zelli\u011fini) ye\u015fil ya da olgun sa\u011fl\u0131kl\u0131 taze meyveden elde edildi\u011fini sezdirmesi ve\/veya an\u0131msatmas\u0131. Ya\u011f ye\u015fil zeytinden elde edilmi\u015f ise aroma (duyulan koku) ye\u015fil meyveyi an\u0131msat\u0131r. Ya\u011f olgun zeytinden elde edilmi\u015f ise aroma (duyulan koku) ye\u015fil ve olgun (siyah) meyveyi birlikte an\u0131msat\u0131r.<\/p>\n

Ac\u0131l\u0131k:<\/strong> Ye\u015fil zeytinden veya renk d\u00f6n\u00fcm\u00fc a\u015famas\u0131ndaki zeytinlerden \u00fcretilmi\u015f ya\u011f\u0131n karakteristik (belirgin, keskin) ilk tad\u0131d\u0131r. Dilin “V” b\u00f6lgesindeki tomurlar\u0131 (dilin ucu) ile bulunur.<\/p>\n

Yak\u0131c\u0131l\u0131k:<\/strong> Ya\u011f\u0131n duyu karakteristi\u011fi olan s\u0131zlama (yakma hissi), \u00e7o\u011funlukla mevsimin ba\u015flang\u0131c\u0131nda hala ye\u015fil olan zeytinlerden \u00fcretilen ya\u011flarda hissedilir. Bu his, a\u011f\u0131z boyunca alg\u0131lanabilir, \u00f6zellikle bo\u011fazda hissedilir.<\/p>\n

Negatif \u00d6zellikler<\/span><\/h3>\n

Kokmu\u015f – \u00c7amurlu Tortu:<\/strong> Y\u0131\u011f\u0131n olarak saklanan veya depolanan zeytinlerden \u00fcretilen ya\u011flar\u0131n, anaerobik (oksijensiz ya\u015fayabilen) fermantasyonun ileri safhalar\u0131ndaki zeytinlerden \u00fcretilen ya\u011flar\u0131n ve yer alt\u0131 tanklar\u0131ndan yada f\u0131\u00e7\u0131lar\u0131n alt\u0131nda biriken tortu ile temasta b\u0131rak\u0131lan ya\u011flar\u0131n ve anaerobik fermantasyona u\u011fram\u0131\u015f ya\u011flar\u0131n karakteristik kusurlu kokusu ve tad\u0131.<\/p>\n

K\u00fcfl\u00fc – Rutubetli:<\/strong> K\u00fcf Kokulu Nemli: Nemli ko\u015fullarda birka\u00e7 g\u00fcn boyunca depolaman\u0131n sonucu olarak yo\u011fun mantarlar\u0131n ve mayalar\u0131n geli\u015fmi\u015f oldu\u011fu meyvelerden \u00fcretilen ya\u011f\u0131n karakteristik kusurlu koku ve tad\u0131d\u0131r.<\/p>\n

\u015earab\u0131ms\u0131 – Sirkemsi:<\/strong> Belirli ya\u011flar\u0131n \u015farap veya sirkeyi hat\u0131rlatan karakteristik tad\u0131. Bu kusurlu tat, esas olarak zeytinlerdeki, asetik asit, etil asetat ve etanol olu\u015fumuna yol a\u00e7an bir fermantasyon s\u00fcrecinden \u00f6t\u00fcr\u00fcd\u00fcr. Bu tat zeytinlerden veya zeytin hamurunun bast\u0131r\u0131lmas\u0131nda kullan\u0131lan has\u0131rlar\u0131n iyi temizlenmemesi nedeniyle elde edilen ya\u011f\u0131n aerobic mayalanmas\u0131ndan (fermantasyon) kaynaklan\u0131r.<\/p>\n

Metalik:<\/strong> Metalleri hat\u0131rlatan tat. Bu, ezme, kar\u0131\u015ft\u0131rma, presleme veya saklama esnas\u0131nda metalik y\u00fczeylerle uzun s\u00fcreli temasta bulunmu\u015f ya\u011f\u0131n karakteristik kusurlu \u00f6zelli\u011fidir.<\/p>\n

\u00c7\u00fcr\u00fck – Okside \/ Bayat – Eski:<\/strong> \u015eiddetli bir oksidasyon (hava ile temas) s\u00fcrecine maruz kalan ya\u011f\u0131n karakteristik kokusudur.<\/p>\n

Is\u0131t\u0131lm\u0131\u015f veya Yak\u0131lm\u0131\u015f – Yanm\u0131\u015f:<\/strong> Is\u0131tma prosesi esnas\u0131nda y\u00fcksek \u0131s\u0131ya tabi tutulmak ve\/veya \u0131s\u0131tma s\u00fcresinin uzamas\u0131 sonucu olu\u015fan karakteristik kusurlu tat. Bu kusurlu tat \u00f6zellikle uygunsuz ko\u015fullarda hamurun \u0131s\u0131l-kar\u0131\u015ft\u0131rma i\u015flemi sonucu olu\u015fur.<\/p>\n

Saman – Tahta (Samans\u0131 \u2013 Odunsu):<\/strong> Kurumu\u015f zeytinlerden \u00fcretilmi\u015f ya\u011flar\u0131n karakteristik tad\u0131.<\/p>\n

Kaba – P\u00fcr\u00fczl\u00fc – Ham Tat:<\/strong> Baz\u0131 eski ya\u011flar\u0131n a\u011f\u0131zda yaratt\u0131\u011f\u0131 kal\u0131n, macunsu his.<\/p>\n

Makine Ya\u011f\u0131:<\/strong> Ya\u011f\u0131n, mazot, gres veya madeni ya\u011f\u0131 an\u0131msatan tad\u0131 ve kokusu.<\/p>\n

Karasu:<\/strong> Ya\u011f\u0131n, karasu ile uzun s\u00fcreli temas sonucu fermente olmas\u0131ndan (fermantasyona maruz kalmas\u0131ndan) dolay\u0131 edindi\u011fi kusurlu tat ve koku.<\/p>\n

Salamura:<\/strong> Salamura (da korunmu\u015f) zeytinlerden s\u0131k\u0131lm\u0131\u015f ya\u011f\u0131n kusurlu tad\u0131 ve kokusu.<\/p>\n

Halfa Otu (Has\u0131r\u0131ms\u0131 – Keten \u00c7uval):<\/strong> Yeni halfa otundan \u00fcretilmi\u015f has\u0131rlara bast\u0131r\u0131lm\u0131\u015f zeytinlerden elde edilen ya\u011f\u0131n karakteristik kusurlu tad\u0131 ve kokusu. Bu kusurlu koku ve tat, has\u0131rlar\u0131n ye\u015fil veya kurutulmu\u015f halfa otundan yap\u0131lm\u0131\u015f olmas\u0131na ba\u011fl\u0131 olarak de\u011fi\u015febilir.<\/p>\n

Toprakl\u0131 – Topraks\u0131:<\/strong> \u00dczerlerinde toprak veya \u00e7amurla toplanm\u0131\u015f ve y\u0131kanmam\u0131\u015f olan zeytinlerden elde edilmi\u015f ya\u011f\u0131n kusurlu tad\u0131.<\/p>\n

Kurtlu:<\/strong> Zeytin sine\u011fi (Bactrocera oleae) kurtlar\u0131n\u0131n a\u011f\u0131r sald\u0131r\u0131s\u0131na u\u011fram\u0131\u015f zeytinlerden elde edilen ya\u011f\u0131n kusurlu tatl\u0131 tad\u0131.<\/p>\n

Salatal\u0131k – Salatal\u0131\u011f\u0131ms\u0131:<\/strong> Bir ya\u011f\u0131n, bilhassa teneke kaplarda hava ge\u00e7irmez (almayan) \u015fekilde \u00e7ok uzun s\u00fcre ambalajl\u0131 kald\u0131\u011f\u0131nda \u00fcreyen ve 2-6 nonadienal formasyonuna (olu\u015fumuna) atfedilen kusurlu salatal\u0131\u011f\u0131ms\u0131 tat ve s\u00fcngerimsi doku.<\/p>\n

Islak Tahta:<\/strong> A\u011fa\u00e7ta donmu\u015f zeytinlerden elde edilmi\u015f ya\u011f\u0131n kusurlu tad\u0131.<\/p>\n<\/div><\/div><\/div>

<\/div>
<\/div>
<\/div>
04.<\/span><\/i>

Panel<\/span><\/h3>\n

Bir panel, panel y\u00f6neticisi ve 8 ila 12 aras\u0131nda tad\u0131mc\u0131dan olu\u015fur.<\/p>\n

Panel y\u00f6neticisi kar\u015f\u0131la\u015faca\u011f\u0131 ya\u011f t\u00fcrleri konusunda uygun e\u011fitimi alm\u0131\u015f bir uzman olmal\u0131d\u0131r. Panel y\u00f6neticisi panelin organizasyonundan ve i\u015fleyi\u015finden sorumlu olup, numunelerin haz\u0131rl\u0131k, numaraland\u0131rma ve tad\u0131mc\u0131lara sunumundan ve toplanmas\u0131ndan ve verilerin i\u015flenmesinden sorumludur.<\/p>\n

Panel y\u00f6neticisi tad\u0131mc\u0131lar\u0131 e\u011fitir, performanslar\u0131n\u0131n standartlara uygunlu\u011funu de\u011ferlendirir.<\/p>\n

Tad\u0131mc\u0131lar benzer numuneler aras\u0131ndaki farklar\u0131 ay\u0131rt edebilme becerilerine g\u00f6re de\u011ferlendirilmelidir. Tad\u0131m e\u011fitimi sertifikas\u0131 (diplomas\u0131) Uluslar aras\u0131 Zeytinya\u011f\u0131 Konseyi taraf\u0131ndan (yetkisinde) tad\u0131m e\u011fitimi sonucunda ba\u015far\u0131l\u0131 olanlara verilir.<\/p>\n

Panel, ulusal bir nitelikte olmal\u0131, \u00f6\u011frenme periyodunun amac\u0131 ve duyusal kriterlerin uyumla\u015ft\u0131rmas\u0131 i\u00e7in duyusal de\u011ferlendirmenin (organoleptik de\u011ferlendirme) toplumsal ve milletleraras\u0131 bir organizasyon olmal\u0131d\u0131r.<\/p>\n<\/div><\/div><\/div>

<\/div>
<\/div>[\/vc_column][\/vc_row][vc_row][vc_column]
<\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div>
<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″]
\"Etola<\/div>
\"Etola<\/div><\/div><\/div><\/div>[\/vc_column][vc_column width=”1\/4″]
\"Eto<\/div>
\"Eto<\/div><\/div><\/div><\/div>[\/vc_column][vc_column width=”1\/4″]
\"Z<\/div>
\"Z<\/div><\/div><\/div><\/div>[\/vc_column][vc_column width=”1\/4″]
\"Zeytin<\/div>
\"Zeytin<\/div><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row”][vc_column]
<\/div>
\n\t\t\t\t\t<\/svg><\/div><\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row” equal_height=”yes” content_placement=”bottom” el_id=”iletisim” css=”.vc_custom_1671176631691{background-color: rgba(1,132,159,0.1) !important;*background-color: rgb(1,132,159) !important;}”][vc_column width=”1\/2″]
\"User\"<\/div><\/div><\/div><\/div>
<\/div>

\u0130LET\u0130\u015e\u0130M<\/span><\/p>\n<\/div><\/div><\/div>

<\/div>

Bize Ula\u015f\u0131n<\/span><\/h2>\n<\/div><\/div><\/div>
<\/div>