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Öğe Aroma, Aroma-Active, and Phenolic Compounds of Roselle(Elsevier, 2021) Selli, S.; Güçlü, G.; Sevindik, Onur; Kelebek, H.Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family Malvaceae. The dried calyx of roselle is utilized in different types of food and beverage production for its rich aroma content, color, and bioactive components. More than 200 aroma compounds have been identified in the roselle aromatic extracts. These compounds are an important quality indicator of roselle because of the effect on consumer acceptance and preference. Roselle calyx attracts much attention due to its potential health benefits, which arise from its main phenolic compounds including anthocyanins, phenolic acids, flavanols, and flavonols. Among these, anthocyanins, a group of water-soluble pigments, are highly valued in the food and beverage industry, as they not only provide powerful colors to these products but also exert strong antioxidant activity. The purpose of this chapter is to provide an understanding of the aroma, aroma-active, and phenolic compounds and the antioxidant properties of roselle. © 2021 Elsevier Inc. All rights reserved.Öğe CITRUS WINES(Academic Press Ltd-Elsevier Science Ltd, 2017) Selli, S.; Kelebek, H.; Panesar, P. S.[Abstract Not Available]Öğe Screening of aroma profiles in Albanian cvs. Kalinjot and Bardhi Tirana olive oils using purge and trap extraction technique(Innovhub Ssi-Area Ssog, 2019) Topi, D.; Amanpour, A.; Kelebek, H.; Selli, S.Aroma compounds of extra virgin olive oils obtained from Kalinjot and Bardhi Tirana cultivars were investigated for the first-time employing GC-MS. The Kalinjot oils were obtained from two different regions, namely Vlora and Himara, while the Bardhi Tirana oils were obtained from the Tirana Region during the 2017-2018 harvesting season. In total, the number of detected volatile compounds in both cultivars was 32. A total of 29 aroma compounds were detected in the Kalinjot cv. oils from Vlora and Himara. The total comprised aldehydes (6), alcohols (12), esters (3), terpenes (6), and phenols (2) were detected. Meanwhile, the investigation of the Bardhi Tirana cv. olive oil resulted in the discovery of 17 aroma compounds including aldehydes (6), alcohols (8), esters (2), and phenols (1). Therefore, the profile and concentration of volatile compounds in oils were affected by both variety and geographical area. (E)-2-Hexenal was the main volatile compound in both the Kalinjot and Bardhi Tirana samples.Öğe Screening of aroma profiles in Albanian CVS. Kalinjot and Bardhi Tirana olive oils using purge and trap extraction technique(INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi, 2019) Topi, D.; Amanpour, A.; Kelebek, H.; Selli, S.Aroma compounds of extra virgin olive oils obtained from Kalinjot and Bardhi Tirana cultivars were investigated for the first-time employing GC-MS. The Kalinjot oils were obtained from two different regions, namely Vlora and Himara, while the Bardhi Tirana oils were obtained from the Tirana Region during the 2017-2018 harvesting season. In total, the number of detected volatile compounds in both cultivars was 32. A total of 29 aroma compounds were detected in the Kalinjot cv. oils from Vlora and Himara. The total comprised aldehydes (6), alcohols (12), esters (3), terpenes (6), and phenols (2) were detected. Meanwhile, the investigation of the Bardhi Tirana cv. olive oil resulted in the discovery of 17 aroma compounds including aldehydes (6), alcohols (8), esters (2), and phenols (1). Therefore, the profile and concentration of volatile compounds in oils were affected by both variety and geographical area. (E)-2-Hexenal was the main volatile compound in both the Kalinjot and Bardhi Tirana samples. © 2019, INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi. All rights reserved.Öğe The hulling effect on aroma composition of Ohadi variety pistachio(Elsevier, 2019) Sonmezdag, A. S.; Kelebek, H.; Selli, S.[Abstract Not Available]
