Isparta Olive Oil

Isparta rose oil is a globally recognized product derived from the Rosa damascena Mill. variety cultivated in specific regions of Isparta Province and its surroundings, known for its high-quality volatile oil content. An application for geographical indication status was submitted on 10.01.2018 under Law No. 6769 on Industrial Property and was officially registered on 07.03.2019. The registration was carried out by the Isparta Chamber of Commerce, and the geographical boundary of the product is limited to Isparta Province (2,039 ha), the central and Ağlasun districts of Burdur Province (409.6 ha), the Dazkırı, Dinar, and Başmakçı districts of Afyonkarahisar Province (259.0 ha), and Denizli Province (32.0 ha).

^{Isparta Roses} (AA)

Isparta rose oil is produced from the Rosa damascena Mill. variety, commonly known as the Isparta rose. This rose species belongs to the Rosaceae family and is the only cultivated variety used for rose oil production in Türkiye. The oil rose thrives in temperate climatic conditions on open, well-ventilated, and sun-exposed land. Climates with dry, frost-free, and dew-free springs during the flowering period enhance oil yield. Isparta’s climate and soil structure provide high quality and productivity for rose oil production. The soils in the region are sandy-loamy and loamy in texture, alkaline in reaction, low in organic matter and nitrogen, rich in lime, sufficient in phosphorus, potassium, magnesium, and calcium, poor in sodium, and rich in zinc and manganese. When combined with appropriate fertilization, this soil structure enables high flower and oil yields.

The odor molecules of the Isparta rose are synthesized in the epidermal cells of the petal leaves. Odor synthesis varies throughout the flower’s development. During the flowering season (between 5–10 May and 1 July), fresh rose petals collected manually between 05:00 and 10:00 each morning yield volatile oil concentrations ranging from 0.030% to 0.055%. On average, 1 kg of rose oil is produced from 3–4 tons of fresh rose petals.

Gas chromatography-mass spectrometry (GC-MS) analyses have identified more than 400 volatile oil components in Isparta rose oil. Turkish rose oil standards are based on TS 1040:1971, published in 1971. The primary odor components are as follows:

• Monoterpenic alcohols (%70–85): Citronellol (%30.0–54.6), geraniol (%7.8–23.5), nerol (%4.6–10.2), linalool (%1.1–3.1), and ethyl alcohol (%0.2–0.9).
• Paraffins and stearoptenes (%15–30): Nonadecane, nonadecene, eicosane, heneicosane, and triacontane.
• Other important components: Low-concentration but highly odor-contributing substances such as β-damascone, β-damascene, and β-ionone; hydrocarbons (heptadecane, octadecane); sesquiterpenes (humulene, murolene); oxides and ethers (methyl eugenol); esters and aldehydes (geranyl acetate, geranial); and phenols (eugenol).

These components are classified into three main groups: phenylpropanoids, fatty acid derivatives, and terpenoids.

The physical properties of Isparta rose oil are as follows:

• Color: Pale yellow to yellowish-green (greenish tones may be observed in fresh oil due to azulene, gradually turning pale yellow over time).
• Density (25 °C): 0.844–0.868.
• Refractive index (nD25): 1.452–1.463.
• Optical rotation (25 °C): -3.3° to -5.9°.
• Melting point: 21.0–25.0 °C.
• Solidification point: 16.5–22.5 °C (partially solidifies below 20 °C, completely solidifies below 16 °C).
• Acid value: 1.0–3.8 mg KOH/g.
• Ester value: 8.4–17.3 mg KOH/g.
• Stearoptene content: %12.0–23.0.
• Total alcohol content: %68.2–83.1.

Stearoptenes constitute the solid fraction of the oil at low temperatures and contribute minimally to its aroma.

^{Isparta Roses} (AA)

Isparta rose oil is produced by water distillation using two distinct methods: village-type and factory (industrial)-type.

In village-type production, simple distillation vessels called imbik are used. Fifteen kilograms of fresh rose petals and 45 liters of water are placed in each imbik. After two hours of boiling, 15 liters of distillate are obtained. This process is repeated three times (totaling 45 kg of petals). The collected 45 liters of distillate are then re-distilled to obtain rose oil. This method represents a smaller-scale, traditional approach.

In industrial production, typically 3,000-liter tin-plated copper or stainless steel vessels are used. Oil distilled in copper vessels has a clear color ranging from greenish to yellow, while oil from stainless steel vessels is pale yellow. Traditionally, copper vessels are associated with higher oil quality. Five hundred kilograms of fresh rose petals and 1.5 tons of water (1:3 ratio) are added to the vessel. The petals are placed on a grid to prevent direct contact with the bottom of the vessel. Water heated by steam boilers produces 500 liters of distillate over a 1.5–2 hour distillation process. The condenser temperature is maintained at 35 °C to prevent solidification of waxy substances. The oil obtained in the first distillation is called “first oil” or “flower oil.” The residual aqueous layer beneath the first oil, known as “oil-water,” undergoes a second distillation in a stainless steel vessel called the Veronika system to produce “second oil” or “water oil.” First and second oils are mixed in specific proportions, filtered, and stored at 20–25 °C before being marketed.

Rose petals are harvested over a 40–50 day period, beginning in early May in low-altitude areas and continuing until early July in high-altitude regions. Petals are collected manually between 05:00 and 10:00 each morning, broken off just below the ovary, placed in sacks, and rapidly transported to distillation facilities.

The conformity of Isparta rose oil with quality and geographical indication standards is monitored by an inspection body composed of representatives from the Faculty of Agriculture at Isparta Applied Sciences University and the Natural Products Application and Research Center at Süleyman Demirel University, coordinated by the Isparta Chamber of Commerce. Inspections are conducted regularly during the harvesting period (May–July) and afterward, with additional inspections carried out upon complaint or as needed. The geographical origin of raw materials is verified through producer receipts and advance payment records. Oil samples collected from production facilities are analyzed in relevant research centers to ensure compliance with standards. Products meeting the standards are granted authorization to use the Isparta Rose Oil geographical indication mark.

The designation “Isparta Rose Oil” and its geographical indication emblem are applied directly to the product or its packaging. If this is not feasible, they must be displayed in a clearly visible location within the production facility. The product’s high quality and distinctive aroma profile have broadened its use in perfumery, cosmetics, and aromatherapy.