Yazar "Ayseli, Mehmet Turan" seçeneğine göre listele

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    Analyzing aroma-active compounds of traditional herbal coffee (Mırra) using the headspace-solid phase microextraction method combined with GC-MS/O
    (Elsevier, 2024) Ayseli, Mehmet Turan; Coskun, Ismail
    M & imath;rra is a widely consumed herbal coffee brew (HCB) in T & uuml;rkiye and Arabic countries due to its bitter taste and health benefits. In this study, headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry/olfactometry (GC-MS/O) used to analyze the aroma-active compounds of m & imath;rra coffee brew. A total of fourteen aroma-active compounds were identified. Among them, alpha-Terpinyl acetate (TA)(Pleasant), alpha-Terpinyl formate (Mildly herbaceous, spicy), furfuryl alcohol (Caramellic, smoky, and burned sugar), and 1,8-cineole (Minty) were the key aroma-active compounds. Furthermore, chlorogenic acids (CGA), phloridzin dihydrate, catechin hydrate, gallic acid, rutin, and naringenin are the most abundant polyphenols in m & imath;rra. Citric, malic, acidic, and succinic acid were determined to be important organic acids in m & imath;rra. The limit of detection (LOD) and limit of quantification (LOQ) of organic acids were in the range of 0.03 to 0.63 and 0.09-1.90 mu g/mL, respectively. Recovery of the applied method was found between 83.51% and 102.53%.
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    Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis
    (Elsevier Sci Ltd, 2014) Selli, Serkan; Kelebek, Haşim; Ayseli, Mehmet Turan; Tokbas, Habip
    Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample. A total of 21 aroma-active compounds were detected in aromatic extract of fresh tomato, of which 18 were identified. On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds identified in the extract were (Z)-3-hexenal (FD = 1024) and (E)-2-hexenal (FD = 256), which were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid and sugar found were citric acid and fructose, respectively. (C) 2014 Elsevier Ltd. All rights reserved.
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    Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace
    (Elsevier Sci Ltd, 2024) Ayseli, Mehmet Turan; Agcam, Erdal; Akyildiz, Asiye; Dundar, Burcu; Coskun, Ismail; Cetinkaya, Turgay
    This research article describes the approach of the electrospinning technique for the development of nanofibers from anthocyanin powder and the possibility of using biodegradable polymers, such as gelatin. The irradiation technique was also examined to improve the technological properties of the AP, which was prepared from black carrot pomace. In the present study, the monomeric anthocyanin content of the anthocyanin powder was reduced from 254.6 to 167.9 mg/g after irradiation treatment. The nano -encapsulated anthocyanin powder with wall material showed stronger color properties compared to those of the irradiated samples. FTIR results revealed that changes in OH stretching and galacturonic acid peaks were observed in anthocyanin powder samples at wave numbers of 3500 - 3200 cm -1 and 800 - 1000 cm -1 , respectively. The electrospinning technique showed a significant improvement in the thermal stability of the AP compared to that with irradiation. Based on this evidence thus far, it can be concluded that irradiation and electrospinning are promising techniques to develop a natural red colorant from industrial food waste for food, food supplement, and pharmaceutical applications. Industrial relevance: Natural colorants are attracting growing attention as a result of consumer demand. For this reason, the black carrot pomace can be considered an important source of natural colorants from industrial food waste resulting from juice extraction. However, the use of BCP to produce red colorants for various products (eg., food and food supplements) is not an easy task. In this regard, both electrospinning and irradiation are beneficial and effective technologies to produce a red colorant from industrial food waste sources, and improve its technological properties that provide opportunities for clean labeling.
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    Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans
    (Elsevier Sci Ltd, 2021) Ayseli, Mehmet Turan; Kelebek, Haşim; Selli, Serkan
    Turkish coffee is a popular hot beverage owing to its delicious taste and pleasant aroma in Turkey. In the present study, key odorants of medium (MRC) and dark roasted Turkish coffee (DRC) brews were studied using GC-MS-Olfactometry. A total of 26 and 28 key odorants were detected in the MRC and DRC samples, respectively, with flavour dilution (FD) factors varying between 4 and 2048. The highest FD factor (2048) was found for 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methyl pyrazine in the MRC and DRC brew samples, respectively. One of the main differences between the two brew samples was the guaiacol with phenolic-burnt odour. A higher amount of chlorogenic acids (CGAs) was determined in the MRC as compared to the DRC using LC-DAD-ESI-MS/MS. According to the sensory analysis, the Turkish coffee sample brewed from the MRC beans had a higher score of general impression and pleasant coffee sensory descriptors as compared to the DRC.
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    Evaluation of volatile and thermal properties of boza, a traditional fermented beverage
    (Elsevier, 2023) Ayseli, Mehmet Turan; Coskun, Ismail; Selli, Serkan
    Although boza is widely preferred and consumed, there is no detailed study on volatile and thermal characteristics. A liquid-liquidextraction (LLE) method has been proposed for the volatile extraction of boza using GCMS. DB-Wax column from 50 degrees C to 250 degrees C at a rate of 4 degrees C/min with a final hold at 250 degrees C for 10 min. A helium gas was selected as a carrier gas with a 3.2 ml/min linear velocity. The retention time of the internal standard (4nonanol) used in our study, was detected in the middle of the chromatogram, and the peak response was relatively stable. The odor activity values (OAVs) were utilized to elucidate the aroma and key odorant substances. Based on OAVs, the most important aroma compounds identified in boza were hexanoic acid [25.1, cheesy goat], 4-vinyl phenol [12.1, phenolic/burnt], acetoin [9.1, buttery/creamy], acetic acid [6.7, vinegary/irritant] and octan-2-ol [3.5, coconut]. The high-performance liquid chromatography (HPLC) system was used to determine the organic acids in boza. The quality parameters of the method were established in terms of the linearity of the calibration, the limit of quantification, the limit of detection, and recovery experiments. The proposed method showed a good recovery from 79.47 to 109.96%. The proposed method was found to be specific as no interference peaks were observed for blank samples. Regarding thermal properties, onset temperature (To), peak temperature (Tp), and end set temperature (Te) increase with the heating rate. In contrast, with increasing temperature, there was a slight decrease in the endothermic peak width (EPW) and peak height index (PHI) values. The level of alcohol was 0.06% below the criteria of the Turkish Boza Standard (TSE 9778).