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    Characterization of the Key Odorants of Mastic Gum (Pistacia lentiscus var. Chia) from Two Different Countries
    (MDPI, 2025) Kilic-Buyukkurt, Ozlem; Guclu, Gamze; Kelebek, Hasim; Selli, Serkan
    Mastic gum, a plant-based resin from mastic trees, has become very popular in recent years and has been used in various food products due to its strong and positive aroma properties. In the present study, key odorant compounds of the mastic gum (MG) samples obtained from mastic gum trees (Pistacia lentiscus var. Chia) from two different countries, T & uuml;rkiye (MGT) and Greece (MGG), were investigated and compared. The aroma-active compounds (AACs) were determined by aroma extract dilution analysis (AEDA) and by using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The two mastic gum samples exhibited similar aroma profiles but significant differences were observed in their concentrations. Among the aroma groups identified in both samples, monoterpenes were the most abundant group with alpha-pinene as the main compound followed by beta-myrcene and beta-pinene. On the other hand, the most dominant AAC in both samples was determined to be alpha-pinene (resinous, forest-like odor), followed by beta-pinene (resinous, terpene-like odor), beta-myrcene (pine-like, greenish odor), and linalool (floral, fruity odor), all of which had high flavor dilution (FD) values. The findings of the AEDA and sensory analysis revealed that the MGT sample contained more floral and fruity odors while the MGG sample had more resinous and pine-woody odors.
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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.