Yazar "Oussou, Kouame Fulbert" seçeneğine göre listele

Listeleniyor 1 - 7 / 7
  • [ X ]
    Öğe
    Analysis of Coffee
    (CRC Press, 2023) Güçlü, Gamze; Oussou, Kouame Fulbert; Kelebek, Haşim; Selli, Serkan
    The 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.
  • [ X ]
    Öğe
    Comparative Elucidation of Aroma, Key Odorants, and Fatty Acid Profiles of Ivorian Shea Butter Prepared by Three Different Extraction Methods
    (Mdpi, 2022) Oussou, Kouame Fulbert; Güçlü, Gamze; Sevindik, Onur; Starowicz, Malgorzata; Kelebek, Haşim; Selli, Serkan
    In the present study, the volatile compounds, key odorants, and fatty acid profiles of Ivorian shea butter produced by cold press extraction (CPE), solvent extraction (SE) and traditional extraction (TE) methods were investigated for the first time. The aroma compounds of shea butter were extracted by the purge and trap method and analyzed by the gas chromatography-mass spectrometry and olfactometry (GC-MS/O) technique. Totals of 51, 49 and 46 aroma compounds were determined in samples from CPE, SE and TE, respectively. It was observed that the volatile compounds of studied material dominated after CPE, in which alcohols (11) were the most abundant chemical group, followed by aldehydes (10) and acids (7). The application of aroma extract dilution analysis (AEDA) resulted in 22, 20, and 16 key odorants in shea butter from CPE, SE and TE, respectively. 3-Hexanol with flavor dilution (FD) factors (2048 in CPS, 1024 in SE and 64 in TE) was found to be the most active aroma compound in all samples. In the fatty acid fraction obtained using the gas chromatography-flame ionization detector (GC-FID) method, 22, 24 and 19 fatty acids were detected in samples after CPE, SE and TE, respectively. The highest number of fatty acids was determined in shea butter using CPE (89.98%). Stearic and oleic acids were the most dominant fatty acids, and all samples of shea butter were rich sources of saturated fatty acids (SFAs). Moreover, the SE samples showed the highest values of DPPH (238.36 mu M TEq/kg) and ABTS (534.96 mu M TEq/kg), while the CPE samples had the highest total phenolic content (104.64 mg GAE/kg). Principal component analysis (PCA) clearly indicated that the extraction technique could quantitatively or qualitatively induce changes. Thus, this investigation demonstrated that extraction methods have a considerable impact on the quality and chemical composition of the presented material.
  • [ X ]
    Öğe
    Effect of Fermentation Parameters on Bioethanol Yield from Miscanthus
    (2022) Oussou, Kouame Fulbert; Ünal, Mustafa Ümit; Gedük, Aysun Şener
    Dilute sulphuric acid and alkaline pre-treatments (NaOH) followed by enzymatic hydrolysis (Cellic CTec2) were used to release sugars from Miscanthus giganteus. In order to determine optimum pre-treatment conditions pyrolysis was carried out using H2SO4 and NaOH at 0.5 and 1% (w/v) and 120°C and 180°C for 10 and 90 min. Pre-treatments with NaOH (0.5%, w/v), 120°C, 90 min resulted in highest total fermentable sugar concentration (32.78g/L). Ethanolic fermentations were performed at 25°C and 30°C with or without nitrogen source addition using Saccharomyces cerevisiae. Both temperature and nitrogen supplementation affected bioethanol yields from Miscanthus giganteus. Higher bioethanol yields were obtained with nitrogen addition at temperatures. The fermentation at 30°C with nitrogen addition gave the highest bioethanol yield.
  • [ X ]
    Öğe
    Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans
    (Codon Publications, 2022) Oussou, Kouame Fulbert; Güçlü, Gamze; Kelebek, Haşim; Selli, Serkan
    Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and the Ivory Coast remains the world leader with an estimated yearly production of 3 million tonnes. Cacao beans are used in many food items such as chocolate products, cocoa butter, confectionary products, iced drinks, cocoa powder, etc. The quality and organoleptic characteristics of these food products are strongly related to those of the cocoa beans obtained from different processing treatments. The pulps surrounding the cacao beans are rich in water, sugars, pectins, proteins, minerals, vitamins, citric acid, and phenolic compounds. Many different processing methods are utilized and fermentation is a crucial postharvest treatment having a great influence on the quality of cacao beans and their related products. Spontaneous fermentation is a common prac-tice carried out by the cacao farmers in Ivory Coast. The microorganisms involved in this process are primarily the yeasts (anaerobic phase), which convert the pulps containing sugars into alcohol with a sporicidal temperature increase and then the lactic and acetic acid bacteria (aerobic phase) that produce lactic and acetic acids, respec-tively. The degradation of the substrates inside the cacao pulps results in the generation of aroma precursors and compounds. The goal of this review was to elucidate the factors affecting the spontaneous fermentation of Ivorian cacao beans and clarify the transformation of the raw material during fermentation.
  • [ X ]
    Öğe
    Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods
    (Mdpi, 2021) Budiene, Jurga; Güçlü, Gamze; Oussou, Kouame Fulbert; Kelebek, Haşim; Selli, Serkan
    This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L-1) had more anthocyanin compounds followed by HPJ (555 mg L-1) and MAJ (408 mg L-1) samples. GC-MS analysis revealed a total of 34 volatile compounds. The highest number of volatiles was found in the MAJ sample (1872 mu g L-1); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 mu g L-1) and AJ (710.7 mu g L-1) samples. Sensory analysis showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochemical profiles, sensory quality, and antioxidant activity of pomegranate juices.
  • [ X ]
    Öğe
    GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing
    (Mdpi, 2023) Oussou, Kouame Fulbert; Güçlü, Gamze; Sevindik, Onur; Kelebek, Haşim; Starowicz, Malgorzata; Selli, Serkan
    Herbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea's overall quality and consumer acceptance. In the present study, for the first time, the brewing effect on volatile, key odorants, total phenolic contents, and antioxidant potential of Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) herbal teas was comprehensively investigated. Two different infusions were studied and labeled as 25 degrees C/24 h (room temperature) and 98 degrees C/10 min (hot temperature). A total of 45 and 44 aroma compounds were detected in Moringa cold and hot teas, respectively, whereas 39 volatiles were determined in both infusion techniques for Kinkeliba herbal teas. The total amount of volatile compounds in both cold-infused herbal teas was higher than those in the hot-infused ones. Based on GC-MS-Olfactometry results, 19 and 21 key odorants in total were found in Moringa and Kinkeliba teas, respectively. The principal key odorants in Moringa teas with the highest flavor dilution (FD) factors were (E)-2-hexen-1-ol (herbal/fresh aroma), 3-hexanol (green/grassy), 2-phenyl ethanol (floral/rose), while in Kinkeliba teas they were 2-hexanol (herbal/green) and 3-penten-2-ol (green/fresh). The total phenolic content and antioxidant potential in Moringa and Kinkeliba teas increased using hot infusion. Principal component analysis showed that each tea infusion was clearly discriminated in terms of its volatile profiles. Our findings demonstrated that the brewing procedures had a significant impact on the key odorants of Moringa and Kinkeliba infusions.
  • [ X ]
    Öğe
    Valorization of cocoa, tea and coffee processing by-products-wastes
    (Elsevier Academic Press Inc, 2023) Oussou, Kouame Fulbert; Güçlü, Gamze; Kelebek, Haşim; Selli, Serkan
    The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the environment and biodiversity. However, they contain significant quantities of bioactive, nutritional, antioxidative, and aroma compounds. Their sustainable use could meet the increased demand for value-added pharmaceutical, nutraceutical, and food products. The amount of agri-food wastes and their disposal in the environment are predicted to double in the next decade. The valorization of these by-products could effectively contribute to the manufacture of cheaper functional food ingredients and supplements while improving regional economy and food security and mitigating environmental pollution. The main aim of this chapter is to present an understanding of the valorization of the wastes and byproducts from cacao, coffee and tea processing with a focus on their bioactive, nutritional, and antioxidant capacity.