This is the first study evaluated oil characteristic of 23 olive cultivar candidates, which obtained by cross breeding and later selection among 492 olive genotypes. In this research, oil characteristics such as alfa tocopherol, total phenol, antioxidant activity, oxidative stability and sensory analysis were determined. Olive oils of standard ‘Gemlik’ and ‘Ayvalık’ cultivars were also included analysis to compare candidates. Significant genetic influence was determined on nutritional, oxidative stability and sensory characteristics of oils. Oils of GT009, LE003 and LT019 genotypes had highest both total phenol content and antioxidant activity so that they had remarkable characters from nutritional physiology perspective. GE363 showed longest induction time and LE003, GE417 and GE363 showed longest shelf life. Highest alpha tocopherol content was determined in oils of BK013 and ‘Gemlik’ olives. According to sensory evaluation, oil of GU429 was classified as well balanced oil and oils of GE067, GE110, GE366, GU247, GU320, GU323 and GU434 classified as mild oil. These results will be used to give decision for their final selection and register the selected best cultivar candidates.

这是第一项评估23个候选橄榄品种的油脂特性的研究，该候选品种是通过杂交育种并随后从492个橄榄基因型中进行选择而获得的。在这项研究中，确定了诸如α-生育酚，总酚，抗氧化活性，氧化稳定性和感官分析等油特性。还包括标准品种“ Gemlik”和“Ayvalık”的橄榄油的分析，以比较候选品种。确定了对油的营养，氧化稳定性和感官特性的重要遗传影响。GT009，LE003和LT019基因型的油具有最高的总酚含量和抗氧化活性，因此从营养生理学的角度来看它们具有显着的特征。GE363显示出最长的诱导时间，而LE003，GE417和GE363显示出最长的保存期限。在BK013和'Gemlik'橄榄油中确定了最高的α-生育酚含量。根据感官评价，GU429油被分类为良好平衡油，GE067，GE110，GE366，GU247，GU320，GU323和GU434油被分类为轻度油。这些结果将用于决定其最终选择并注册所选的最佳品种候选者。