Olive breeding is an important method for improving of olive oil quality. In the early 1990’s, a controlled cross breeding project was started on Turkish domestic olive cultivars by Bornova Olive Research Institute, Izmir. This study was carried out with a total of 11 hybrids and 2 parents and these oil samples were obtained from “Memecik” [5 samples (MG) + 1 parent (MEM)] and “Gemlik” [6 samples (GM) + 1 parent (GEM)] domestic olive cultivars grown under the same agronomic and pedoclimatic conditions. In this study, agronomic criteria (ripening index), some nutritional values (total phenolic contents, major fatty acids [palmitic, oleic, linoleic acid, linolenic acid] and their parameters (linoleic/linolenic ratio, quality index), and sensory properties (panel test) of olive (Memecik and Gemlik) hybrid oils were analyzed during 2005–2008 four harvest years. All results showed that 11 advanced domestic olive hybrids had different oil characteristics relative to the parents of hybrids based on nutritional and sensory profiles. The Pearson correlation coefficients and principal components factor loadings observed among chemical/sensory characteristics and fatty acid profile (GM 19, GM 39, MG 11, MG 5 and MG 123 promising hybrids) could be of interest in future olive breeding programs. Considering the main objectives of olive breeding project, the hybrids of GM 19 and MG 5 exhibited superior agronomic (maturation–regular yield), technological–nutritional (high total polyphenol content, balanced omega3/omega6 ratio), and sensorial (high pungent and bitter qualifications) features. The official registrations of these hybrids were carried out by Ministry of Agriculture and Forestry of Turkey.

中文翻译：

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使用营养脂质和感官特征表征从受控杂交获得的土耳其橄榄（Memecik X Gemlik cv）杂种

橄榄育种是提高橄榄油质量的重要方法。在1990年代初期，伊兹密尔的Bornova橄榄研究所开始在土耳其的国内橄榄品种上进行可控的杂交育种项目。该研究共对11个杂种和2个亲本进行，这些油样来自“ Memecik” [5个样品（MG）+ 1个亲本（MEM）]和“ Gemlik” [6个样品（GM）+ 1个亲本（GEM）]在相同的农艺和土壤气候条件下种植的国内橄榄品种。在这项研究中，农艺标准（成熟指数），一些营养价值（总酚含量，主要脂肪酸[棕榈酸，油酸，亚油酸，亚麻酸]及其参数（亚油酸/亚麻酸比，质量指数），在2005-2008年的四个收获年中分析了橄榄（Memecik和Gemlik）混合油的感官特性（面板测试）。所有结果表明，基于营养和感官特征，11个先进的国产橄榄杂交种相对于杂交亲本具有不同的油性。在化学/感官特性和脂肪酸谱（GM 19，GM 39，MG 11，MG 5和MG 123有前途的杂种）中观察到的皮尔逊相关系数和主成分因子负荷可能会在将来的橄榄育种计划中引起关注。考虑到橄榄育种项目的主要目标，GM 19和MG 5的杂种表现出优异的农艺性（成熟度-正常产量），技术性-营养性（高总酚含量，平衡的omega3 / omega6比），和感官（高辛辣和苦涩的资格）功能。这些杂交种的正式注册由土耳其农业和林业部进行。