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Öğe ADANA İLİ GEMLİK ve BARNEA ZEYTİNYAĞLARININ AROMA MADDELERİNİN KIYASLANMASI(2014) Kesen, Songül; Selli, Serkan; Kelebek, Haşim; Cabaroğlu, Turgut; Şen, Kemal; Ulaş, MehmetBu çalışmada, Adana ilinde yetiştirilen Gemlik ve Barnea zeytin çeşitlerinden elde edilen zeytinyağlarının aroma maddeleri belirlenmiştir. Aroma maddelerinin ekstraksiyonunda Likens-Nickerson buharlı distilasyon-ekstraksiyon tekniği (SDE) kullanılmıştır. Aroma maddelerinin tanımlanmaları ve miktarları sırasıyla GC-MS ve GC-FID teknikleri ile gerçekleştirilmiştir. Gemlik çeşidi zeytinyağının aroma maddeleri açısından, Barnea çeşidine göre daha zengin olduğu saptanmıştır. Gemlik çeşidinden elde edilen yağda toplam 51 (18 aldehit, 16 alkol, 5 keton, 7 terpen, 2 karboksilik asit ve 3 uçucu fenol), Barnea çeşidinden elde edilen yağda ise toplam 46 (18 aldehit, 13 alkol, 5 keton, 1 ester, 6 terpen, 1 karboksilik asit ve 2 uçucu fenol) adet aroma maddesi tanımlanmıştır. Her iki zeytinyağı örneğinin aroma maddelerinin benzerlik gösterdiği ve bu bileşiklerin toplam miktarının Gemlikte 24640 µg/kg ve Barnea çeşidinde ise 21365 µg/kg olduğu belirlenmiştir. (E)-2-hekzenal her iki zeytinyağı örneğinde de en yüksek oranda bulunan aroma maddesidir. Öte yandan, Gemlik ve Barnea çeşidinden elde edilen zeytinyağlarında serbest yağ asitleri sırasıyla % 0.30 ve % 0.25 ve peroksit değerleri 10.37 ve 8.60 olarak bulunmuşturÖğe Analysis of Coffee(CRC Press, 2023) Güçlü, Gamze; Oussou, Kouame Fulbert; Kelebek, Haşim; Selli, SerkanThe aroma and taste, which make up the flavor, are undoubtedly the most important aspects of coffee quality and its acceptance by coffee drinkers. Increasing demand for coffee and its products together with consumer preference in coffee brewing and flavor has oriented significant research interest in food research centers to fully understand its aroma and odorant composition and complexity. The complication of coffee flavor arises from the physical and chemical composition of genotypes, cultivation practices, growing location, processing, roasting, and brewing technique. The volatile substances that influence the coffee flavor and impact consumer acceptance remain challenging to characterize and elucidate. The composition of non-volatiles, volatiles, and aroma-active compounds associated with coffee flavor has been fully investigated before. However, the analytical methods employed and the challenges associated with the volatile substances of coffee and its products and the recent trends in advanced instrumental methods to mitigate the errors in these analyses need to be evaluated in detail. The selection of volatile recovery methods and their optimization coupled with gas chromatography and data analysis is crucial to untangle an understanding of complex coffee datasets, especially the flavor and quality of coffee and its products. This chapter reviews the benefits of cutting-edge analytical techniques applied to the coffee aroma and taste components from cultivation to preparation, volatile extraction, identification, quantification, and data analysis using chemometric concepts. © 2024 selection and editorial matter, Leo M. L. Nollet and Matteo Bordiga; individual chapters, the contributors.Öğe Antioxidant activity in olive oils(Elsevier, 2020) Güçlü, Gamze; Kelebek, Haşim; Selli, SerkanOlive oils can serve as an excellent source of valuable bioactive compounds. The current chapter presents a brief overview of the antioxidant properties present in a wide range of olive oils, including the role of bioactive compounds. There is an increasing demand for the consumption of olive oil in the world due to its health benefits and impacts on cardiovascular diseases, diabetes, most types of cancer, inflammation, and metabolic diseases. The antioxidant properties are mainly correlated to the health-promoting components of olive oil such as phenolic compounds, tocopherols, squalenes, pigments, and sterols. These components make olive oil one of the most important, healthy edible oils worldwide. Therefore the consumption of olive oil, especially the virgin form, can be recommended not only because of its antioxidative character but also due to other important positive effects from its bioactive compounds on human health. © 2021 Elsevier Inc.Öğe Antioxidant Capacity, Sugar Content, and Tandem HPLC-DAD-ESI/MS Profiling of Phenolic Compounds from Aronia melanocarpa Fruits and Leaves (Nero and Viking Cultivars)(Amer Chemical Soc, 2024) Sasmaz, Hatice Kubra; Kılıç-Buyukkurt, Ozlem; Selli, Serkan; Bouaziz, Mohamed; Kelebek, HaşimThis study examined the phenolic profile, sugar composition, and antioxidant capacities of chokeberry fruits and leaves obtained from four different Turkiye provinces. A total of 21 phenolics including phenolic acid and its derivatives, flavanols, anthocyanins, and flavonols were determined in the fruits, while the leaves had 19 phenolics, including phenolic acid and its derivatives, flavanols, and flavonols. The total amount of phenolic compounds was the highest in both fruits and leaves in the samples from the Bursa province. Cis 5-O-p-coumaroylquinic acid and secoxyloganin were quantified for the first time in both fruits and leaves. In summary, it was found that different geographical locations significantly affected the phenolics, sugar contents, and antioxidant activities of the fruits and leaves.Öğe Application of Molecularly Imprinted Polymers for the Detection of Volatile and Off-Odor Compounds in Food Matrices(Amer Chemical Soc, 2022) Cengiz, Nurten; Güçlü, Gamze; Kelebek, Haşim; Capanoglu, Esra; Selli, SerkanMolecularly imprinted polymers (MIPs) are synthetic receptors having specific cavities intended for a template molecule with a retention mechanism that depends on molecular recognition of the targeted constituent. They were initially established for the detection of minor molecules including drugs, pesticides, or pollutants. One of the most remarkable areas where MIPs have potential utilization is in food analysis, especially in terms of volatile compounds which are found in very low concentrations in foods but play a crucial role for consumer preference and acceptance. In recent years, these polymers have been used extensively for sensing volatile organic and off-odor compounds in terms of food quality for selective high-extraction purposes. This review first summarizes the basic principles and production processes of MIPs. Second, their recent applications in the separation, identification, and quantification of volatile and off-odor compounds in food samples are elucidated.Öğe Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique(Food Reseach Institute, 2016) Amanpour, Asghar; Kelebek, Haşim; Selli, SerkanAroma composition obtained from Iranian dried Heracleum persicum Desf. ex Fisch. was analysed by the gas chromatography- mass spectrometry (GC-MS) technique. For the first time in this plant aroma, the solvent-assisted flavour evaporation (SAFE) extraction method with dichloromethane was used prior to GC-MS. A total of 26 aroma compounds comprising esters, terpenes, acids, alcohol and aldehyde were identified and quantified in dried H. persicum fruit. Among the detected compounds, esters were present on highest levels, followed by terpenes. Hexyl butyrate was quantitatively the main aroma compound in this fruit, representing 65.6% of the total aroma compounds analysed, followed by octyl acetate (18.2%), hexyl isobutanoate (5.6%), ?-terpinene (1.6%) and o-cymene (1.3%). © 2016 National Agricultural and Food Centre (Slovakia).Öğe Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique(Vup Food Research Inst, Bratislava, 2016) Amanpour, Asghar; Kelebek, Haşim; Selli, SerkanAroma composition obtained from Iranian dried Heracleum persicum Desf. ex Fisch. was analysed by the gas chromatography- mass spectrometry (GC-MS) technique. For the first time in this plant aroma, the solvent-assisted flavour evaporation (SAFE) extraction method with dichloromethane was used prior to GC-MS. A total of 26 aroma compounds comprising esters, terpenes, acids, alcohol and aldehyde were identified and quantified in dried H. persicum fruit. Among the detected compounds, esters were present on highest levels, followed by terpenes. Hexyl butyrate was quantitatively the main aroma compound in this fruit, representing 65.6% of the total aroma compounds analysed, followed by octyl acetate (18.2%), hexyl isobutanoate (5.6%), gamma-terpinene (1.6%) and o-cymene (1.3%).Öğe Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice(Sciendo, 2017) Sönmezdağ, Ahmet Salih; Sevindik, Onur; Kelebek, Haşim; Selli, SerkanThe present research was planned to characterize the aroma composition of Viburnum opulus L. which is one important members of the Caprifoliaceae family. Volatile components of Viburnum opulus L. were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction method gave highly representative aromatic extract of the studied sample. A total of 47 aroma compounds were found including acids, alcohols, ketones, volatile phenols, aldehydes, furans, lactones, an ester a terpene and a pyranone. Among all aroma compounds, isovaleric acid was found as the most abundant aroma compound in the fermented GR juice, having a 30% of total aroma concentration. Butanoic acid, 4-methyl catechol and propanoic acid were other aroma compounds found in higher concentrations (18%, 11% and 6% respectively).Öğe Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique(Springer, 2017) Amanpour, Asghar; Kelebek, Haşim; Selli, SerkanThe aroma profile of shade-dried aerial part from Iranian dill (Anethum graveolens L.) and Savory (Satureja sahendica Bornm.) plants was analyzed by the gas chromatography-mass spectrometry (GC-MS) and gas chromatography-flame ionization detector (GC-FID). For the first time in these aromatic plants, the solvent-assisted flavour evaporation (SAFE) extraction method with dichloromethane was used prior to GC-MS. A total of 40 and 26 aroma compounds was identified in dill and savory. Dill contained 271.52 mu g/g total amount of aroma compounds, which included terpenes (28), aldehydes (3), alcohol (1), acids (3), volatile phenols (3), ketone (1) and norisoprenoid (1). Savory possessed 10,547.16 mu g/g total amount of aroma compounds, including terpenes (20), alcohol (1) and volatile phenols (5). Of all aroma compounds detected in both plants, terpenes were quantitatively the most dominant aroma volatiles. In the overall aroma volatiles, alpha-phellandrene (160.0 mu g/g) together with sabinene (26.5 mu g/g), D-carvone (16.2 mu g/g), DL-limonene (12.3 mu g/g) and dill ether (7.8 mu g/g) in dill and gamma-terpinene (6236.83 mu g/g) along with carvacrol (3239.19 mu g/g), alpha-pinene (267.08 mu g/g), alpha-thujene (219.36 mu g/g) and beta-bisabolene (130.8 mu g/g) in savory were the major compounds.Öğe Aroma-active compounds, sensory profile, and phenolic composition of Fondillon(Elsevier Sci Ltd, 2020) Issa-Issa, Hanan; Güçlü, Gamze; Noguera-Artiaga, Luis; Lopez-Lluch, David; Poveda, Rafael; Kelebek, Haşim; Selli, SerkanThe Fondillon is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alcohol content and a minimum barrel ageing of 10 years. The objective of this study was to analyze the Fondillon volatile composition, key aroma-active compounds, sensory profile and phenolic composition. Fifty-four volatile compounds were identified, quantified and classified as alcohols, esters, acids, aldehydes, lactones, phenols, hydrocarbons and ketone. From these compounds, 22 aroma-active compounds were identified, with phenylethyl alcohol, diethyl succinate and ethyl lactate having the highest flavor dilution factor. The Fondillon wines were characterized by having high intensity of alcohol, fruity and toasted odor and flavor notes, and long aftertaste. Besides, 25 phenolic compounds were also identified and quantified; the phenolic acids (gallic, protocatechuic and syringic acids) were the predominant phenolic compounds.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, BasakThe 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.Öğe Bioactivity, DNA damage protecting, and aroma potential of oleuropein enriched olive leaf extract by optimization of ultrasound-assisted process(Wiley, 2024) Ilgaz, Ceren; Kelebek, Haşim; Kadiroglu, PinarIn this study, Box-Behnken experimental design was employed to optimize Ultrasound-assisted extraction (UAE) method to obtain oleuropein-rich extract from olive leaf. The effect of three parameters, ethanol concentration (30%-70%), amplitude (30%-50%), and ultrasonication time (5-15 min) on oleuropein content were evaluated through experimental design. The total phenolic content, antioxidant capacity, DNA damage scavenging activity, aroma profile, and antimicrobial activity of olive leaf were also investigated. The optimum extraction condition was determined as 30% amplitude, 70% ethanol, and 5 min extraction time. The amount of oleuropein was found to be 42.621 mg/g dry leaves at the optimum condition. The total phenolic content of the optimized extract was found as 45.13 mg GAE/g dry leaves while the antioxidant capacity of the optimized extract was 216 mu mol Trolox/g in DPPH and 213.19 mu mol Trolox/g in ABTS method. Twenty-three volatile compounds were identified in extracts, mainly aldehydes and alcohols. The extracts showed high antimicrobial activity against selected bacterial strains. DNA damage protecting activity of extracts on plasmid DNA was clearly demonstrated. UAE has an important effect on the phenolic content and antioxidant capacity of olive leaves. Moreover, oleuropein-rich extract can have potential as a therapeutic agent depending on its antimicrobial and DNA-protecting activity. UAE process was optimized to obtain oleuropein-enriched olive leaf extract. Bioactive, DNA damage protecting, and aroma properties of the extracts were evaluated. Regarding the high antioxidant capacity and DNA damage-protecting activity, oleuropein-rich extracts obtained optimized probe-based UAE could have the potential to be used as a natural antioxidant compound in the food industry. imageÖğe Biochemistry, antioxidant, and antimicrobial properties of hazelnut (Corylus avellana L.) oil(Elsevier, 2022) Selli, Serkan; Güçlü, Gamze; Sevindik, Onur; Kelebek, HaşimHazelnut (Corylusavellana L.) is a very important shelled nut in Turkey as well as in Italy, Azerbaijan, and the USA. It is one of the most widely used nuts worldwide due to its nutritional and taste properties. Because of its health-beneficial properties, it has been designated as a functional food. Hazelnut oil comprises well-proportioned aroma, fatty acid, phenolic, and antioxidant profile are responsible for the protection against detrimental elements particularly the free radicals. This chapter gives an outline of the scientific works available on the biochemical (fatty acids, aroma, key odorants, phenolics), antioxidant and antimicrobial properties of hazelnut oil. Owing to its unique health-beneficial, nutritional, and bioactive properties, hazelnut oil has recently found its place on the vastly competitive global edible oil market. © 2022 Elsevier Inc. All rights reserved.Öğe Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content(Wiley, 2023) Aoudeh, Eyad; Oz, Emel; Kelebek, Haşim; Brennan, Charles; Ahmad, Naushad; Elobeid, Tahra; Oz, FatihHerein, some quality characteristics (water content, pH, antioxidant activity and sugar contents) of fresh garlic (Taskopru, Turkiye) and black garlic, which were produced under various ageing temperatures (60 degrees C, 70 degrees C and 80 degrees C) and durations (30, 45 and 60 days), and the effect of ageing processes on these quality characteristics were determined. The ageing process caused a reduction (P < 0.01) in the water content and pH value of the samples, while enhanced (P < 0.01) antioxidant activity and increased (P < 0.01) the content of glucose, fructose, sucrose and reducing sugar. Both the water content and pH value of the black garlic declined significantly with increasing ageing temperature, while only pH value of the black garlic declined significantly with increasing ageing duration. Ageing samples at 60 degrees C and 70 degrees C exhibited higher antioxidant activity than those aged at 80 degrees C, which had similar activity to the fresh samples. A similar status was observed when the ageing temperature was prolonged to 60 days. Sucrose concentration of the black garlic samples raised with elevating the ageing temperature and declined with prolonging the duration. While a remarkable decline in the reducing sugars of the black garlic samples was observed with elevating the ageing temperature, the maximum concentration was recorded on the 45th day of the ageing process. However, the black garlic samples produced at 60 degrees C for 60 days or 70 degrees C for 30 days could be recommended to get a final product with good antioxidant capacity, adequate amount of free sugars, pH value and water content.Öğe Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production(2024) Sasmaz, Hatice Kubra; Uzlasır, Turkan; Selli, Serkan; Kelebek, HaşimGarlic (Allium sativum L.), a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature (60-90°C) and high humidity (70-90%). According to the Turkish Statistical Institute (TURKSTAT) data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity (DPPH and ABTS methods), total phenolic content, 5-hydroxymethylfurfural (HMF) content, and organosulfur compound profiles were investigated in samples taken from Kastamonu and Gaziantep fresh garlic at 7, 14, 21, and 28 days of black garlic production under 65°C temperature and 70% humidity conditions. With these analyses, the differences between black garlic and fresh garlic and the changes in black garlic during the production process were revealed in detail. It was determined that the amount of total phenolic content and antioxidant capacities increased in the black garlic production processes of both regions compared to fresh garlic. While sucrose was fresh garlic’s dominant sugar, fructose was black garlic’s dominant sugar. Among the organosulfur compounds, allicin was dominant in fresh garlic and SAC in black garlic. It was determined that SAC was formed after the enzymatic conversion of ?-glutamyl-S-alk(en)yl-L-cysteine and ?-glutamyl and the temperature and fermentation time used in black garlic production increased the formation of SAC. The protein content ranging between 5.8%-7.3% in fresh garlic was 13.1-14.2% in black garlic. Fresh and black garlic from the Gaziantep region was determined to have higher total phenolic content, antioxidant capacity, and organosulfur compound contents.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 Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pistacia vera L.) hull(Taylor & Francis Inc, 2017) Sönmezdağ, Ahmet Salih; Kelebek, Haşim; Selli, SerkanPistachio hull is a good source of natural phenolics and antioxidants. Thanks to these bioactive molecules, the use of pistachio hull as nutritional ingredients in foods has attracted the interest of the food industry. In this study, phenolic compounds, antioxidant capacity, total phenol content, and volatile compounds were measured in the hull of two cultivars of pistachio, Uzun and Ohadi. LC-ESI-MS/MS method was used for the phenolic compounds analysis; 11 compounds were identified and quantified in the samples in which the major phenolic compound was gallic acid. The aroma composition of the pistachio hulls was isolated by SAFE (solvent-assisted flavor evaporation) method with dichloromethane and analyzed by GC-MS. Aroma compounds, including terpenes, acids, alcohols, phenols, and benzenes, were identified in both types of hulls, numbering 22 in the Uzun variety and 20 in the Ohadi. A significant linear correlation was confirmed between total phenolic compounds and antioxidant activity of hull extracts.Öğe Characterization of aroma and aroma-active compounds of black carrot ( Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis(Cell Press, 2024) Buyukkurt, Özlem Kılıç; Güçlü, Gamze; Sevindik, Onur; Kelebek, Haşim; Kelebek, Pinar Kadiroglu; Selli, SerkanThe aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique. The extract samples were determined to represent the odor of black carrot pomace quite well according to the results of the representative test. Accordingly, the aromatic extract scored 77.7 mm for intensity and 87 mm for similarity on a 100 mm unstructured scale. A total of 47 volatile constituents were identified and quantified including terpenes (20), alcohols (11), acids (7), esters (4), ketones (4), and lactone (1). It was observed that terpenes were the major aroma group. The use of aroma extract dilution analysis (AEDA) revealed only 29 of these compounds as aroma-active constituents. Phenylethyl alcohol (FD:512, OAV: 2488, rose) and phenylethyl acetate (FD:256, OAV:280, rose) were the aroma substances providing the strongest rose odor. Following these compounds, acetic acid (vinegar), dimethyl-propanedioic acid (pungent), (E)-beta-caryophyllene (salty cheese) and elemicin (spicy) were identified as other strong aroma-actives with FD values of 128 contributing to the characteristic odor of the black carrot pomace samples. The odor activity values (OAVs) ranged from 1 to 2488. The highest OAVs represent the high aromatic active compounds (FD >= 128). The distinctive aroma and rich color of black carrot pomace make it a recommended choice for enhancing flavor and adding natural coloring to food products.Öğe Characterization of aroma and phenolic composition of carrot (Daucus carota 'Nantes') powders obtained from intermittent microwave drying using GC-MS and LC-MS/MS(Elsevier, 2020) Keser, Duygu; Güçlü, Gamze; Kelebek, Haşim; Keskin, Muharrem; Soysal, Yurtsever; Sekerli, Yunus Emre; Arslan, AyselCarrot is an important food in human nutrition. The effects of different microwave (MW) powers on the aroma, phenolic and antioxidant properties of MW-dried and powdered carrot samples were investigated. Fresh carrot samples (Daucus ca rota 'Nantes') were dried using seven different MW power levels of 150, 200, 250, 300, 350, 400 and 450 W (0.50, 0.67, 0.83, 1.00, 1.17, 1.33 and 1.50 W/g, respectively). The aroma compounds of the carrot samples were extracted by purge and trap method and determined by gas chromatography-mass spectrometry (GC MS). In fresh samples, terpenes were identified as the dominant aroma group and a significant reduction was found in the amount of these compounds depending on the applied MW power level. Terpinolene, (E)-gamma-bisabolene, elemicin and myristicin were identified as dominant terpenes. In the dried samples, aldehydes, furans, alcohols, acids and pyrazines were determined as major components depending on the applied MW power levels. Hexanal, 3-methyl-butanal, acetic acid and hexanoic acid were dominant in the dried samples. For the determination of the phenolic compounds, the method of liquid chromatography coupled with tandem mass spectrometry (LC MS/MS) was employed. As a result of the analysis, a total of seven phenolic compounds, two of which were more dominant (3-caffeoylquinic acid and di-caffeic acid derivative) were identified. The total phenolic content of the carrot samples dried with lower MW power level of 150 and 200 W (0.50 and 0.67 W/g) was found to be relatively better preserved. When both aroma and phenolic compounds were evaluated, it was observed that they were better preserved in the carrot samples dried with low MW power levels (150 and 200W). (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.Öğe Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives(Wiley, 2019) Amanpour, Asghar; Kelebek, Haşim; Selli, SerkanBACKGROUND The present study aimed to investigate how olive maturity indices (MI) (2.5, 3.5 and 4.5 MI) affect the aroma, aroma-active compounds, fatty acid profiles and color properties of cv. Nizip Yaglik olive oils. Various techniques for extracting volatiles from oil materials are available in the literature. Aroma compounds were extracted by the solvent-assisted flavor evaporation extraction method for the first time in olive oil. RESULTS The type and number of aroma-active compounds varied according to maturity periods of olives. A total of 22, 21 and 20 different key odorants were found in aromatic extracts of samples with 2.5, 3.5 and 4.5 MI, respectively. The most potent aroma-active compounds based on flavor dilution (FD) factor values were hexanal (green) for 2.5 MI (FD: 1024) and 3.5 MI (FD: 512), as well as 1-penten-3-ol (green-leafy) for 4.5 MI (FD: 512). CONCLUSION Overall, olive oils obtained from unripe and medium-ripe olives had stronger green and fruity odours compared to ripe olives. Principal component analysis demonstrated that oils were clearly discriminated according to their general physicochemical analysis, fatty acids, aroma profiles and key odorants. The results of the present study show that the olive maturity period has a significant influence on the quality parameters of olive oil. (c) 2018 Society of Chemical Industry
