Yazar "Cetiner, Basak" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • [ X ]
    Öğe
    Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process
    (Elsevier Sci Ltd, 2017) Kelebek, Haşim; Selli, Serkan; Kadiroglu, Pinar; Kola, Osman; Kesen, Songul; Ucar, Burcak; Cetiner, Basak
    The effects of hot and cold break industrial tomato paste production steps on phenolic compounds, carotenoids, organic acids, hydroxy methyl furfural (HMF) and other quality parameters of tomato pastes were investigated in this study. Phenolic compounds, carotenoids, organic acids, and HMF analyses were performed with LC-DAD-ESI-MS/MS and LC-DAD-RID was used for the sugar analyses. Furthermore, the antioxidant capacities of tomato pastes were assessed via the DPPH and ABTS methods. The increase of phenol acids at the processing steps of cold break production method was higher than the hot break production method. According to PCA analyses, phenolic acids characterized cold break tomato pastes while hot break tomato pastes were characterized by flavanols and flavanones. The total amount of organic acids decreased with processing and the loss of organic acids was lower in cold break pastes. Heating and evaporation were determined as the most important processing steps in which the amount of different quality parameters change. (C) 2016 Elsevier Ltd. All rights reserved.
  • [ X ]
    Öğe
    Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process
    (Springer, 2018) Kelebek, Haşim; Kesen, Songul; Sönmezdağ, Ahmet Salih; Cetiner, Basak; Kola, Osman; Selli, Serkan
    The popular flavor of tomato and its products are primarily due to a complex mixture of acids, sugars, amino acids, minerals, and volatile compounds. Within this mixture, the aroma of tomato and its products is an important attribute that greatly influences consumer acceptability and preference. In the present study, tomato and its two types of pastes, produced from hot and cold break methods, were subject to sensory profiling, aroma, and aroma-active compounds analysis. The key aroma compounds in tomato and its two types of pastes were characterized by application of direct solvent extraction with dichloromethane/solvent assisted flavor evaporation (SAFE), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) technique and aroma extract dilution analysis (AEDA). Fresh tomato and its paste volatiles were composed of alcohols, aldehydes, lactones, carboxylic acids, ketones, furans, esters, volatile phenols, 13-C norisoprenoid, terpene, and pyrrols. Via AEDA application, a total of 21 and 13 key odorants were detected in tomato and its pastes, respectively. In tomato pastes, lower numbers of aroma-active compounds than in fresh tomato were determined. The most important difference of aroma-active compounds in tomato and its pastes was hexanal, (Z)-3-hexenal, 2,3-butanediol, (Z)-3-hexenol, (E)-2-octenal, benzaldehyde, (E,Z)-2,6-nonadienal, methyl salicylate, -ionone, 5-penthyl-2-(5H)-furanone and eugenol was not detected in tomato paste samples. On the basis of flavor dilution (FD) factors obtained by AEDA, the most powerful aroma-active compounds were (Z)-3-hexenal (FD=512; green-grassy), 4-methyl-(5H)-furan-2-one (FD=512; fruity), -ionone (FD=512; floral-violet) in tomato; 6-methyl-5-hepten-2-one (FD=1024; green-leafy) in cold break tomato paste and furfural (FD=512; pungent) in hot break tomato paste. In the sensory analysis, the tomato paste produced with the cold processing method was more acclaimed in terms of color, smell, taste and fruity aroma than the paste produced via the hot processing method.