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    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, Hasim; Selli, Serkan
    The 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.
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    Aroma-active compounds, sensory profile, and phenolic composition of Fondillon
    (Elsevier Sci Ltd, 2020) Issa-Issa, Hanan; Guclu, Gamze; Noguera-Artiaga, Luis; Lopez-Lluch, David; Poveda, Rafael; Kelebek, Hasim; Selli, Serkan
    The 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.
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    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, Hasim; Brennan, Charles; Ahmad, Naushad; Elobeid, Tahra; Oz, Fatih
    Herein, 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.
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    Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review
    (Cell Press, 2023) Kilic-Buyukkurt, Ozlem; Kelebek, Hasim; Bordiga, Matteo; Keskin, Muharrem; Selli, Serkan
    Black 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.
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    Changes in volatile, key odorants and bioactive properties of pomegranate juice during processing into concentrate
    (Elsevier Sci Ltd, 2025) Salman, Eda; Guclu, Gamze; Pehlivan, Zeynep Yaren; Kelebek, Hasim; Selli, Serkan
    Key odorants of juices of pomegranate fruits of Hicaz variety obtained from different juice production stages (fresh: FrPJ, pasteurized: PPJ, filtered: FiPJ, and concentrated: CPJ) were examined. Processing significantly impacted the volatile compounds. The FrPJ and PPJ samples had higher concentrations of aroma compounds than the FiPJ and CPJ samples. A total of 38 aroma substances were identified in the FrPJ sample while 37, 35, and 21 compounds were detected in the PPJ, FiPJ, and CPJ samples, respectively. Phenylethyl alcohol was the dominant key odorant. The total phenolic contents (TPC) and antioxidant activities (AA) of the samples changed significantly. The CPJ sample had the highest TPC and AA due to increased release of phenolics during the concentration process; thus, this process increased the TPC and AA significantly, altering both aroma and bioactive properties. The results emphasize the importance of processing methods in preserving the nutritional and sensory qualities of pomegranate juice.
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    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, Ozlem Kilic; Guclu, Gamze; Sevindik, Onur; Kelebek, Hasim; Kelebek, Pinar Kadiroglu; Selli, Serkan
    The 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.
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    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; Guclu, Gamze; Kelebek, Hasim; Keskin, Muharrem; Soysal, Yurtsever; Sekerli, Yunus Emre; Arslan, Aysel
    Carrot 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.
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    Characterization of Aroma-Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC-MS-Olfactometry and LC-DAD-ESI-MS/MS
    (Wiley, 2019) Sonmezdag, Ahmet Salih; Kelebek, Hasim; Selli, Serkan
    Caper (Capparis spinosa) is an important food ingredient whose fresh parts, particularly the flower buds, are consumed as a starter with olives, cheese, and nuts, or are used as a component in other foods. It is one of the most popular species of aromatic plants grown in the Mediterranean zone. Fermentation makes the caper edible and affects the overall aroma as well as sensory and nutritional characteristics. This study aimed to evaluate the changes in aroma, aroma-active, and phenolic compounds of caper as affected by fermentation. Purge and trap method was used for the extraction of the aroma compounds, while gas chromatography-mass spectrometry olfactometry and Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) were employed for the detection of aroma-active compounds and phenolics, respectively. The results showed that the total amount of aroma compounds decreased drastically (62,616 to 21,471 mu g/kg) in fermented sample. Twelve and 10 aroma-active compounds were detected in fresh and fermented caper buds, respectively, for the first time by the application of aroma extract dilution analysis. Among these compounds, methyl isothiocyanate (flavor dilution [FD] factor = 512) in fresh caper and acetic acid (FD factor = 128) in the fermented caper had the highest FD factor. With regard to the phenolic compounds, a total of 16 components were identified in fresh and fermented capers. As observed in aroma compounds, the total phenolic concentration decreased as a result of fermentation. Two phenolic compounds being kaempferol-3-O-glucosyl-rhamnosyl-glucoside and isorhamnetin hexoside were newly identified in caper. Practical Applications Capparis spinosa is one of the most popular sources of different secondary metabolites of interest to consumers. The results of the present study showed that the fermentation process of the capers is highly influential on the neutral composition of the sample. The total concentrations of aroma and phenolic compounds were reduced by 66% and 78%, respectively, in response to fermentation process.
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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, Hasim; 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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    Comparative assessment of quality parameters and bioactive compounds of white and black garlic
    (Springer, 2022) Sasmaz, Hatice Kubra; Sevindik, Onur; Adal, Eda; Erkin, Ozgur Cem; Selli, Serkan; Kelebek, Hasim; Kadiroglu, Pinar
    Quality parameters and bioactive compounds of two white garlic samples from two regions of Turkey (Gaziantep and Kastamonu) and five commercial black garlic samples were investigated. It was found that the black garlic samples had greater total sugar content. Black garlic samples had also higher total amino acids (112.9-684.8 mg/100 g) as compared to the white garlics (250.8-411.9 mg/100 g). Arginine and glutamic acid were the dominant amino acids in both product types. Cysteine, the key amino acid responsible for the principal health-promoting properties of garlics, was found to be much higher in black garlic samples (112.0 mu g/100 g in BG4) when compared to white garlic samples (21.4 mu g/100 g in KWG). Black garlic samples had 4-7 times more antioxidant potential as compared to the white garlics. It was also found that the predominant sugar compound was sucrose (702.3-884.7 mg/100 g) in white garlic and fructose (3277.0-27,232.2 mg/100 g) in black garlic samples and the total amount of sugar was 4- to 17-fold higher in black garlic compared to the white garlic. 13 and 14 phenolic compounds were quantified by LC-DAD-ESI-MS/MS in the white and black garlic samples, respectively. Black garlic was found to have a higher phenolic content (26.3-37.9 mg/100 g) than white garlic (18.0-23.3 mg/100 g) while caffeic acid was the dominant phenolic in both product types. In general, black garlic could be recommended to consumers due to its higher potential of bioactive compounds.
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    Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods
    (Elsevier, 2021) Keskin, Muharrem; Guclu, Gamze; Sekerli, Yunus Emre; Soysal, Yurtsever; Selli, Serkan; Kelebek, Hasim
    Drying is a common method in the post-harvest processing of fruits and vegetables and it can play a crucial role on the quality of the final product. This work examined the influence of three drying processes (freeze-drying: FD, intermittent microwave drying: IMWD and hot air convective drying: HACD) on the aroma and phenolic constituents of black carrot which is an essential vegetable in terms of its nutritive and health benefits. It was found that the drying process had substantial effects on the aroma and phenolic compositions of the black carrot powder samples. GC-MS analysis revealed a total of 32 volatiles in all samples. The FD samples had more numbers of aroma compounds after the fresh samples. Prevailing aroma groups were terpenes and alcohols. The highest amount of volatiles was found in the FD samples meaning that the FD played a crucial role in conserving the volatiles as compared to the HACD and IMWD. HPLC-DAD-ESI-MS/MS analysis yielded 34 constituents including 22 colorless phenolics and 12 anthocyanins. Regarding the phenolics, the highest amount was quantified in the HACD and IMWD samples. Chlorogenic acids were the major phenolic acids. The FD and IMWD caused a decline in the amount of anthocyanins while HACD resulted in an increase. Sensory analysis revealed that the FD method conserved the aroma to a greater extent and its overall acceptability was higher.
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    Comparative elucidation of phenolic compounds in Albanian olive oils using LC-DAD-ESI-MS/MS
    (Taylor & Francis Inc, 2020) Topi, Dritan; Guclu, Gamze; Kelebek, Hasim; Selli, Serkan
    Olive oils may provide health benefits, including the prevention of coronary heart diseases, cancers, and the modification of immune and inflammatory responses. These benefits mainly originate from the phenolic compounds found in olive oil. There has been no study on the advanced characterization of Albanian olive oils from various cultivars regarding phenolic compounds. Hence, a comprehensive characterization of phenolic compounds is carried out in Albanian monocultivar virgin olive oils from five different cultivars, including Kalinjot, Bardhi Tirana, Ulliri-i-Zi Tirana, Krips Kruja, and Bardhi Kruja for the first time. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) is employed for the determination of phenolic compounds. In total, 18 compounds were identified in all samples, including phenolic alcohols, phenolic acids, secoiridoids, flavonoids, and phenolic aldehydes. Significant quantitative differences were detected among the cultivars, with the highest concentrations detected in virgin olive oil (VOO) from cv. Ulli-i-Zi. Secoiridoids were found in abundance, in general, followed by phenolic alcohols, and in this group, 3,4-DHPEA-EDA and p-HPEA-EDA stood out as dominant compounds, especially in Kalinjot virgin olive oils. Regarding phenolic alcohols, 3,4-DHPEA-AC was determined as the main phenolic compound. Phenolic profiles were found to be significantly different among the olive oil samples of different cultivars. Principal component analyses (PCA) displayed the differentiation of samples in terms of phenolic compounds.
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    Comparative elucidation of the phenolic profile and antioxidant and antimicrobial activities of unripe and ripe Pistacia lentiscus L. fruits and their oils as affected by ripening
    (Wiley, 2025) Buyukkurt, Ozlem Kilic; Guclu, Gamze; Kelebek, Hasim; Selli, Serkan
    BackgroundPhenolic compounds, antioxidant activity, and antimicrobial properties of unripe and ripe mastic tree (Pistacia lentiscus L.) fruits and their oils were investigated.ResultsA total of 20 phenolic compounds were identified by using liquid chromatography-diode array detection and electrospray ionization tandem mass spectrometry, among which phenolic acids were predominant. The main phenolic compound was catechin in the unripe fruit and trigalloylquinic acid in the unripe fruit oil, whereas galloylquinic acid was dominant in the ripe fruit and its oil. Unripe fruits had the highest amount of total phenolic content (TPC; 2771.4 mg kg-1), whereas the ripe fruit oils had the lowest TPC (14.1 mg kg-1). The quantity of the phenolics decreased as the fruits ripened. Tests revealed significant antimicrobial activity of the fruit extracts against Staphylococcus aureus but not on Escherichia coli, whereas fruit oils showed no antimicrobial effects.ConclusionThe fruits and their oils exhibited significant alterations in phenolic composition, antioxidant activity, and antimicrobial effects during ripening. These findings highlight the impact of ripeness on the bioactive properties of mastic tree fruits and their potential applications in the food and pharmaceutical industries. (c) 2025 Society of Chemical Industry.
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    Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins
    (Wiley, 2013) Kelebek, Hasim; Jourdes, Michael; Selli, Serkan; Teissedre, Pierre-Louis
    BACKGROUND Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR and Sultaniye-SR) and two red (Antep karasi-AKR and Besni karasi-BKR) grape varieties were used in the present study. The aim of this study was to determine and compare the phenolic composition and antioxidant properties of Turkish raisins. RESULTS Four flavan-3-ols, six phenolic acids, four flavonols and 13 anthocyanins were identified and quantified in raisins. (+)-Catechin (range, 56.3-419 mg kg(-1)) was the mosst abundant flavanol, trans-caftaric acid (range, 20.48-114 mg kg(-1)) was the abundant dominannt phenol acid, quercetin-3-O-glucoside (range, 2.79-12.83 mg kg(-1)) was the dominant flavonoll and malvidin-3-O-(6-O-p-coumaroyl)-glucoside (range, 16.75-22.59 mg kg(-1)) wass the major anthocyanin in all raisins. Antioxidant capacity were 22.69-63.66, 5.07-40.47, 7.00-17.69 and 40.d 40.74-77.41mmol Trolox kg(-1) as determined bby the ABTS, DPPH, FRAP and ORAC assays, respectively. CONCLUSIONS 27 phenolic compounds from four phenolic families (i.e. flavan-3-ols, phenolic acids, flavonols and anthocyanins) have been characterised in the raisins of three white and two red grapes. The total phenolic and anthocyanins content vary widely among different raisins. Strong correlations between antioxidative capacity and phenolic content and between antioxidative capacity and flavonol content were noticed. (c) 2013 Society of Chemical Industry
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    Comparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs
    (Wiley, 2025) Kilic-Buyukkurt, Ozlem; Guclu, Gamze; Keskin, Muharrem; Kelebek, Hasim; Selli, Serkan
    Background and Objectives Bulgur is an important cereal product preferred due to its aroma, nutrition, and economic values. In this study, the effect of cooking process applied to two different bulgur types (regular and firik) on the aroma profile, color properties, total phenolic content (TPC), and antioxidant activity (AA) was evaluated. Findings A total of 27 and 33 aroma compounds were detected in the uncooked and cooked regular bulgur samples, while the firik bulgur samples (uncooked and cooked) had 27 and 34 compounds, respectively. Cooking process caused significant changes, with carboxylic acids and aldehydes being the dominant aroma groups. Uncooked firik bulgur exhibited the highest aroma concentration. Generally, both cooked (4225.6 ng/kg) and uncooked (4745.2 ng/kg) firik bulgurs had higher total aroma concentrations compared to the regular bulgurs (2333.0 and 3255.1 ng/kg). It was found that significant differences (p < 0.05) were observed in the TPC and AA levels; they were higher in firik bulgurs but decreased with the effect of cooking. Conclusion The study highlights that bulgur type and cooking process significantly affect its aroma and phenolic properties, potentially influencing consumer preferences. This is the first study to examine the aroma and bioactive compound variations in two bulgur types with respect to cooking.
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    Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures
    (Wiley, 2021) Tanguler, Hasan; Bozdogan, Adnan; Aksay, Salih; Kelebek, Hasim; Erten, Huseyin
    Recently, studies on the research of traditional fermented foods and beverages with positive health effects have emerged. Not only the production and consumption of salgam, but also the number of research on salgam is increasing rapidly. There are two principal procedures used by producers for salgam production: (1) the traditional and (2) the direct procedure. In the present study, individual and total anthocyanins in salgams manufactured by traditional procedure, direct procedure, and addition of autochthonous lactic acid bacteria cultures were compared. The lowest total solid, ash, methanol, total phenolic, and color intensity were determined in salgam produced by the direct procedure, while the highest values were determined in salgam produced by the addition ofLactobacillus plantarum. Similarly, the lowest individual and total anthocyanins were determined in salgam produced by the direct procedure. Cyanidin-3, xylosyl-glucosyl-galactoside acylated with ferulic acid was found to be higher than the other individual anthocyanins. The quantities of anthocyanins individually and totally changed significantly for different production procedures. Practical applications Salgam contains high levels of vitamins, minerals, antioxidants, phenolic substances, and anthocyanin. It is a nutritious and healthy drink for people. Consumption of salgam is currently increasing in Turkey and also some European cities. As far as it is known, no previous work deals with the determine and compare the individual and total anthocyanins of salgams produced by using autochthonous LAB starter cultures isolated from various previous salgam fermentations. The aim of this study was to compare not only the salgams produced with the addition of three different autochthonous LAB, but also the individual and total anthocyanins of salgams produced by traditional and direct methods. We found that salgam produced byLb. plantarumrepresented the highest amount of solid matter, ash, and color intensity compared to the other salgams. However, the highest anthocyanin was obtained in salgam produced by the traditional method, and Cy-3, xylglc-gal-acy-fer was found to be higher than the other individual anthocyanins in salgams.
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    Comparison of aroma, aroma-active, and phenolic compounds of crude and refined hazelnut oils
    (Wiley, 2022) Kesen, Songul; Sonmezdag, Ahmet Salih; Kelebek, Hasim; Selli, Serkan
    Hazelnut (Corylus avellana L.) is an important shelled nut with its pleasant aroma. The refining process causes significant changes in the quality attributes of hazelnut oil. The aim of this study was to assess the aroma, aroma-active, and phenolic compounds of the crude and refined hazelnut oils by using gas chromatography-mass spectrometry (GC-MS), GC-MS-olfactometry (GC-MS-O), and liquid chromatography-mass spectrometry (LC-MS/MS). The antioxidant capacities were also determined by DPPH and ABTS methods. Results showed that terpenes and aldehydes constituted a significant portion of the aroma profile. Refining process dramatically reduced the numbers (from 63 to 25) and amounts of aroma compounds (from 36,769 to 4461 mu g/kg). Similarly, the numbers of aroma-active compounds were reduced from 22 to 8 by the refining process. Their flavor dilution factors ranged from 2 to 1024 for crude oil and from 2 to 32 in the refined oil. As of the phenolics, five and two compounds were quantified in the crude and refined oil samples, respectively. In sum, the refining process had a considerable adverse effect on the aroma, aroma-active, and phenolic constituents of the hazelnut oil; hence, the refining process has to be planned with minimal negative effect on its organoleptic properties.
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    Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry
    (Amer Chemical Soc, 2024) Sasmaz, Hatice Kubra; Guclu, Gamze; Sevindik, Onur; Selli, Serkan; Kelebek, Hasim
    The effects of production parameters on aroma compounds were elucidated by conducting a detailed comparison between fresh and black garlic samples, providing new insights that contribute to the existing body of literature on aroma compound analysis in garlic. A total of 113 aroma compounds were identified including sulfur compounds, aldehydes, ketones, pyrazines, furans, thiophenes, volatile alcohols, and acids. The aroma profile of the black garlic samples varied depending on factors such as temperature, humidity, and fermentation duration. The black garlic sample with the highest aroma quantity was the one produced at the lowest temperature, humidity, and duration. Additionally, a total of 34 aroma-active compounds that create the characteristic odor of fresh and black garlic samples were determined by GC-MS-O and aroma extract dilution analysis (AEDA). The fresh garlic sample contained allyl methyl disulfide and diallyl disulfide, which are responsible for the characteristic garlic odor, while in the black garlic samples, furfuryl alcohol was found to be the most dominant aroma-active compound. The findings of this study will help better elucidate the impacts of production process parameters on the aroma and aroma-active profiles of black garlic.
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    Determination of Phenolics, Sugars, Organic Acids and Antioxidants in the Grape Variety Kalecik Karasi under Different Bud Loads and Irrigation Amounts
    (Korean Soc Horticultural Science, 2016) Tangolar, Serpil Gok; Tangolar, Semih; Kelebek, Hasim; Topcu, Sevilay
    Irrigation applications (IA) and increased bud load (BL) are fundamental practices that are used to achieve optimum yields in grape production, while maintaining fruit quality parameters. Two different irrigation amounts (IA-I and IA-II) based on growth stages, in addition to a non-irrigated (rain-fed) control, along with two different BL applications [normal bud load based on traditional pruning practices (1BL) and double bud load (2BL)] were evaluated over a two-year experiment for their effects on the biochemical composition of the berries. Berries from the rain-fed vines had higher sugar levels, whereas no significant change was detected in organic acid levels. The increased bud load (2BL) treatment yielded less sugar in the berries compared to the 1BL control in both years. The total non-colored phenolic compounds (NPC) were greater in the irrigated (especially IA-I) and 2BL treatments than in those of the rain-fed and 1BL control. However, total anthocyanin was greater in the non-irrigated and 1BL control than in the irrigated and 2BL treatments. The antioxidant contents of the berries also varied according to the treatments and years. Our results implied that implementing a higher bud load along with the IA-I irrigation application, in which irrigation applications were 50 and 75% of the cumulative evaporation from the Class A pan during berry set to veraison and veraison to harvest growth stages, respectively, can help in obtaining greater yields in high-plateau viticulture. Thus, if more buds are left on the vines, along with sufficient irrigation and rainfall, yield may increase while maintaining or increasing the biochemical composition of the berries.
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    Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil
    (Mdpi, 2016) Guclu, Gamze; Sevindik, Onur; Kelebek, Hasim; Selli, Serkan
    Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA.