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Öğe Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review(Cell Press, 2023) Kılıç-Buyukkurt, Ozlem; Kelebek, Haşim; Bordiga, Matteo; Keskin, Muharrem; Selli, SerkanBlack garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of heat treatment. The undesirable pungent odor of the white garlic disappears and the black garlic product with a sweet-sour flavor is formed after various reactions during the applied heat process. As a result, black garlic is more preferred and easily consumed by the consumers compared to white garlic. This review aims to summarize the studies on the changes in the odorants during the heat treatment employed in the production of black garlic as well as the factors affecting the changes in the aroma and aromaactive compounds and the use of molecular sensory science (MSS) approach, which has been applied in recent years as a new method for the determination of the aroma compounds. This work revealed that the use of the MSS on the aroma changes in black garlic is quite limited in the literature. Thus, more studies are needed to understand the aroma changes that occur during the formation of black garlic from white garlic in more detail.Öğe Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices(Elsevier Sci Ltd, 2022) Sevindik, Onur; Güçlü, Gamze; Agirman, Bilal; Selli, Serkan; Kadiroglu, Pinar; Bordiga, Matteo; Capanoglu, EsraGilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.Öğe Special issue on “green chemistry in food processing”(John Wiley and Sons Inc, 2023) Bordiga, Matteo; Kelebek, Haşim; Selli, Serkan[No abstract available]Öğe The international conference on raw materials to processed foods editorial(Wiley, 2022) Bordiga, Matteo; Selli, Serkan; Kelebek, Haşim[Abstract Not Available]
