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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) Kılıç-Buyukkurt, Ozlem; Kelebek, Haşim; 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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    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, 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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    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; Güçlü, Gamze; Sekerli, Yunus Emre; Soysal, Yurtsever; Selli, Serkan; Kelebek, Haşim
    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 colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods
    (Elsevier Ltd, 2022) Polat, Suleyman; Güçlü, Gamze; Kelebek, Haşim; Keskin, Muharrem; Selli, Serkan
    Black carrot pomace is a juice industry by-product that can be easily spoiled due to its high moisture content and usually considered as waste; however, it is a valuable product with high amount of bioactive compounds that can be recovered for further application in several industrial fields. Drying is an effective method for the preservation of this product. Thus, the influence of five drying methods (FD: freeze drying, MWD: microwave drying, CD: convective drying, VCD: vacuum/convective drying, CHD: conductive hydro drying) on colour, phenolics and volatiles of pomace were investigated. Findings revealed that drying process decreased the amount of anthocyanins, colourless phenolics and volatile compounds. CHD resulted in similar colour quality and yielded a better preservation of colour and phenolics while FD provided dried sample with an aroma quality similar to fresh sample. The shorter duration of the CHD makes it a better choice. © 2021 Elsevier Ltd
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    Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods
    (Cell Press, 2023) Güçlü, Gamze; Dagli, Mumine Melike; Aksay, Ozge; Keskin, Muharrem; Kelebek, Haşim; Selli, Serkan
    In this study, three cooking methods (baking, boiling, sous vide (SV)) were applied to Turkish sweet potatoes with three flesh colors (white, orange, purple) to examine the effects of the product color and cooking methods on the total phenolics, antioxidant activity, sugars, phenolic acids, and anthocyanins. LC-MS-MS was employed in the characterization of these compounds. It was observed that the product color and cooking method significantly affected the concentrations of bioactive compounds like polyphenols. Both the highest total phenolic content (11.36 mg/g) and antioxidant activity (DPPH (50.3 & mu;M TE/g) and ABTS (63.53 & mu;M TE/g)) were determined in the purple sweet potato cooked with the SV method. 10 phenolic acids were quantified in all samples which were in the highest amounts in the orange colored samples followed by the purple samples. Baking resulted in the highest total phenolic acids in all samples. 13 anthocyanins were detected in the purple-colored samples, while the SV cooking best preserved the anthocyanins. In sum, purple sweet potatoes cooked by SV are recommended for higher phenolic contents, antioxidant capacity and anthocyanins.
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    Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers
    (Elsevier Sci Ltd, 2021) Güçlü, Gamze; Keser, Duygu; Kelebek, Haşim; Keskin, Muharrem; Sekerli, Yunus Emre; Soysal, Yurtsever; Selli, Serkan
    Aroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was higher in conventional samples. In both organic and conventional samples, alcohols were the dominant aroma group. (E)-beta-ionone and beta-ocimene, which are important compounds in peppers, were determined only in organic peppers. Among the drying methods, intermittent microwave drying was more effective in creating new aroma compounds. The liquid chromatography, coupled with tandem mass spectrometry (LC-MS/MS) revealed that luteolin derivative compounds comprised an average of 70% of the phenolics. Higher amount of phenolic were determined in organic samples. Infrared drying was more effective in retaining of phenolics than the other two methods. Sensory analysis revealed that hot air-dried samples were least preferred.