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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, Aroma-Active, and Phenolic Compounds of Roselle(Elsevier, 2021) Selli, S.; Güçlü, G.; Sevindik, Onur; Kelebek, H.Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family Malvaceae. The dried calyx of roselle is utilized in different types of food and beverage production for its rich aroma content, color, and bioactive components. More than 200 aroma compounds have been identified in the roselle aromatic extracts. These compounds are an important quality indicator of roselle because of the effect on consumer acceptance and preference. Roselle calyx attracts much attention due to its potential health benefits, which arise from its main phenolic compounds including anthocyanins, phenolic acids, flavanols, and flavonols. Among these, anthocyanins, a group of water-soluble pigments, are highly valued in the food and beverage industry, as they not only provide powerful colors to these products but also exert strong antioxidant activity. The purpose of this chapter is to provide an understanding of the aroma, aroma-active, and phenolic compounds and the antioxidant properties of roselle. © 2021 Elsevier Inc. All rights reserved.Öğe 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 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-active compounds and stable carbon isotope ratios in Turkish pine honeys from two different regions(Wiley, 2021) Selli, Serkan; Güçlü, Gamze; Sevindik, Onur; Yetisen, Mehmet; Kelebek, HaşimTurkey and Greece are the foremost countries in pine honey production, owing their reputation for this distinction to the natural distribution of pine (Pinus brutia and Pinus halepensis) trees found there. The aim of this study was to determine the effects of geographic differences on the aroma, aroma-active compounds, and other related properties of pine honey. Solvent-assisted flavor evaporation was applied to isolate aroma compounds in the pine honey samples. Aroma extract dilution analysis was used to screen the aroma-active compounds within the pine honey, using gas chromatography-mass spectrometry-olfactometry. Pine honey from the Marmaris region of Turkey had a total volatile concentration of twofold of that found in Turkey's Bolu region's honey. Phenylacetaldehyde, exhibiting a honey and caramel odor note, was the most important aroma-active compound found in both pine honey samples. Along with aroma-active compounds, carbon isotope values, the textural, and color properties of the pine honeys were determined and compared in this study. Practical applications Pine honey, especially in Turkey and Greece, has gained growing interest from both producers and consumers. Until recently, there has been a lack of information about its aroma-active compounds and some physicochemical characteristics. Therefore, this study focused on determining the aroma-active compounds, carbon isotope values, and textural properties of pine honey obtained from two different regions of Turkey. The results of this analysis showed that there are obvious differences in the types and content levels of volatile and aroma-active components found in the pine honey samples, depending on the region from which the honey was obtained. In addition, the carbon isotope ratio is a crucial parameter needed to identify and distinguish between the distinct honeys.Öğe Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis(Mdpi, 2018) Kesen, Songul; Amanpour, Armin; Sarhir, Salwa Tsouli; Sevindik, Onur; Güçlü, Gamze; Kelebek, Haşim; Selli, SerkanTurkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting of different chemical classes acids (13), alcohols (7), phenols (3), terpene (1), esters (2), ketones (2), aldehyde (1), lactone (1) and hydrocarbons (2) were determined. The amounts of volatile compounds were found to be 21,544 mu g kg(-1). The application of aroma extract dilution analysis (AEDA) revealed the presence of 13 odor-active compounds alcohols (2), carboxylic acids (4), phenols (2), terpene (1), ketone (1), hydrocarbon (1) and unknown compounds (2) in Nigella sativa L. extract. Flavor dilution (FD) factors of key odorants ranged between 4 and 1024, while odor activity values (OAV) were in the range of 1.0 to 170.8. Acetoin was the only aroma-active ketone detected in Nigella sativa L. seed extracts. It had the strongest aroma (FD = 1024) and provided a buttery odor. This compound represented the most abundant compound of overall aroma profile with a concentration of 9394 mu g kg(-1), followed by isobutanoic acid (FD = 512 with a concentration of 218 mu g kg(-1)) and contributed a powerful aroma and a cheesy characteristic odor.Öğe Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis(Wiley-VCH Verlag, 2019) Sevindik, Onur; Amanpour, Asghar; Tsouli Sarhir, Salwa; Kelebek, Haşim; Selli, SerkanThe aroma-active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 35 aroma compounds are determined including mostly alcohols and pyrazines, and some carboxylic acids, pyrroles, furans, lactones, volatile phenols, an aldehyde, and a ketone. An aroma extract dilution analysis of the aromatic fraction of argan oil isolated by the PTE method reveals 19 key odorants with flavor dilution (FD) factors ranging from 4 to 512, among which nonanal, 2,5-dimethyl-3-ethylpyrazine and 2,3-diethyl-5-methylpyrazine show the highest FD factors of 512. As for the principal scents perceived by all panelists, characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy. Practical Applications: Nut oil is one of the most widely consumed oils in many countries. The outcomes of this investigation provide valuable information for elucidation of the key odorants and aroma composition of the well-known and expensive Moroccan argan oil. Aroma is a crucial quality parameter of a foodstuff which directly influences customer preferences. Therefore, determining the key odorants of argan oil's aromatic extract isolated by purge and trap methodology is of major importance for the argan oil sector. The purge and trap extraction set for separation followed by analysis and characterization of those compounds via gas chromatography–mass spectrometry-olfactometry (GC-MS-O) is an effective practical application tool for aroma description in valuable and expensive oil samples. It is observed that the characteristic odor notes of argan oil are related to the few most powerful aroma-active compounds using the aroma extract dilution analysis technique. The aroma-active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 19 aroma compounds are detected as aroma active by AEDA method among 35 volatiles. Characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy. © 2019 WILEY-VCH Verlag GmbH & Co. KGaA, WeinheimÖğe 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, Haşim; Kadiroglu, PinarQuality 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.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, SerkanIn 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.Öğe 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; Güçlü, Gamze; Sevindik, Onur; Selli, Serkan; Kelebek, HaşimThe 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.Öğe Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil(Mdpi, 2016) Güçlü, Gamze; Sevindik, Onur; Kelebek, Haşim; Selli, SerkanAyvalik 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.Öğe Effect of drought stress induced by PEG 6000 on Ocimum basilicum L. aroma profile(Wiley, 2022) Sevindik, Basar; Sevindik, Onur; Selli, SerkanThe present study was aimed to examine the effect of applied drought stress using different rates of PEG 6000 (polyethylene glycol) on morphology, stomatal closure, chemical structure, and volatile profile of basil. Expectedly, the highest shoot and root lengths observed at control were 16.2 cm and 15% PEG treatments (7.5 cm), respectively. Stomatal openness apparently closed with an increasing rate of drought. Release of volatile compounds from the basil leaves was increased with the increased rate of the applied drought stress and aroma profile of dominant volatiles. Terpenes were found to be the most abundant chemical group and their concentrations altered significantly with PEG treatments. Methyleugenol was detected as the major terpene in control, and 5% and 10% PEG samples, while linalool was the prominent compound in 15% PEG sample. FTIR spectrum supported the GC results being differentiated significant, especially in the fingerprint region. Novelty Impact Statement This study is a first proof of the relationship between aroma and drought stress induced by PEG 6000 in Ocimum basilicum. Drought stress simulators such as PEG 6000 showed a significant impact on morphology and aroma compounds. Additionally it is proved that this chemical is not penetrable for the plant and therefore it can be used or controlled as an aroma enhancer.Öğe Farklı Yağ Ekstraksiyon Metotlarının Sakız Ağacının (Pistacia lentiscus L.) Meyve Yağı Aroma Profili Üzerine Etkisi(2023) Büyükkurt, Özlem Kılıç; Sevindik, Onur; Güçlü, Gamze; Kelebek, Haşim; Selli, SerkanBu çalışmanın amacı farklı yağ ekstraksiyon yöntemlerinin (çözgen destekli soğuk ekstraksiyon (SE), 80°C'de Soxhlet ekstraksiyon (SH-80) ve 160°C'de Soxhlet ekstraksiyon (SH-160)) sakız ağacı ham meyve yağı verimi ve aroma profili üzerine etkisini incelemektir. Yağ verimleri sırasıyla %4.69, %4.84 ve %6.99 olarak tespit edilmiştir. Bütün yağlarda toplam 56 adet aroma bileşiği saptanmış ve yağ örneklerini oluşturan aroma gruplarının monoterpenler, monoterpenoidler, seskiterpenler, seskiterpenoidler, aldehitler, alkoller, esterler, ketonlar ve furan olduğu belirlenmiştir. Aroma profilleri karşılaştırıldığında SE ile SH-80 yöntemlerinde baskın aroma grubunun monoterpenler olduğu; SH-160 ile elde edilen yağda ise aldehitler olduğu saptanmıştır. Elde edilen bulgular ışığında SE yönteminin en uygun olduğu sonucuna varılmıştır.Öğe Flavour of Fish and Fish Proteins(Royal Soc Chemistry, 2024) Selli, Serkan; Sevindik, Onur; Güçlü, Gamze; Zhao, Jing[Abstract Not Available]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, SerkanHerbal 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.Öğe Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods(Springer India, 2022) Sevindik, Onur; Kelebek, Haşim; Rombola, Adamo Domenico; Selli, SerkanValorization of bioactive-rich wastes of food industry, such as grape seeds, is one of the most popular topic worldwide. The present study is designed to examine the volatiles of grape seed oils obtained by two Turkish (cvs. Okuzgozu and Emir) and two Italian (cvs. Sangiovese and Moscatello) cultivars by using two well-known oil extraction methods, cold percolation (CP) and soxhlet (SX). In order to evaluate their volatile composition, obtained oil extracts were subjected to purge and trap aroma extraction chamber combined with gas chromatography-mass spectrometry GC-MS. Revealed results showed that the oil yield, volatile compositions and odor activity values (OAVs) of grape seed oils altered depending on both variety and extraction method of the oil. According to results, a total of 60 and 67 volatile compound were detected in CP and SX aromatic extracts. High temperature applied during SX led to form new volatiles and increase in overall volatile composition due to oxidation reactions. Among all aroma groups, alcohols were the dominating aroma group followed by esters in each cultivar for both extraction methods. GSOs obtained by red grape varieties exhibited apparently higher ester concentration while white varieties were abundant in terpenes. Additionally, SX method caused to form some heat derived volatiles. Moreover, a total of 26 and 33 aroma compounds possessed OAVs greater than 1 and ethyl octanoate (sweet-apple odour), nonanal (fatty-citrus odour) and 1-octen-3-ol (mushroom, earthy odour) were found to be dominant volatiles with respect to their OAVs.Öğe Identification of aroma compounds of Vibirnum opulus L. juice using the purge and trap technique(Elsevier Science Bv, 2017) Sönmezdağ, Ahmet Salih; Sevindik, Onur; Kelebek, Haşim; Selli, Serkan[Abstract Not Available]Öğe Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy(Elsevier Ltd, 2023) Selli, Serkan; Perestrelo, Rosa; Kelebek, Haşim; Sevindik, Onur; Travaglia, Fabiano; Coïsson, Jean Daniel; Câmara, José S.The effect of Japanese beetles (P. japonica) on critical quality indicators of Nebbiolo and Erbaluce grapes, specifically on their phenolic and volatile composition, was assessed. Adult beetle symptoms include extended skeletonization of leaves. Leaves are frequently left with their mid-vein intact but, when severely damaged, quickly turn brown. However, the plant tends to recover by generating a new leaf apparatus and the grapes reach ripeness. It emerged that the phenolic content of grapes produced by plants attacked by P. japonica (396 and 550 mg/kg, Nebbiolo and Erbaluce respectively) was generally higher when compared to healthy plants (266 and 188 mg/kg, Nebbiolo and Erbaluce respectively). Similarly, in the (red) Nebbiolo cultivar, the anthocyanin content was significantly lower in grapes produced with healthy plants. The influence of P. japonica on the volatile composition of Nebbiolo and Erbaluce grapes showed a total volatile fraction of affected grapes (433 and 439 µg/kg, respectively) significantly higher than the one related to healthy grapes (391 and 386 µg/kg, respectively). In response to the attack by P. japonica the plant significantly increases the content of some volatile compounds such as hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexen-1-ol and phenyl ethyl alcohol. © 2023 Elsevier LtdÖğe Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta(Elsevier Ltd, 2022) Zhu, Xianglu; Healy, Laura E.; Sevindik, Onur; Sun, Da-Wen; Selli, Serkan; Kelebek, Haşim; Tiwari, Brijesh K.Alaria esculenta is one of the most abundant edible brown seaweeds in Irelandandisconsidered an excellent source of nutrients, sought after by the food, nutraceutical and pharmaceutical industries. Seaweed is typically blanched and dried prior to consumption to enhance the end-product quality attributes and shelf life. Three blanching techniques were examined in this work; conventional hot water blanching, novel ultrasound blanching and microwave blanching. The L* and b*colour metrics were affected significantly (P < 0.01) by the processing methods. There were 76 volatile compounds detected in blanched and dehydrated Alaria esculenta. Freeze-dried samples after treatment with microwave alone (at 1000 W) and microwave (800 W) combined with ultrasound (at 50% amplitude) had the highest retention rate of volatile compounds (up to 98.61%). Regarding mineral content, drying methods significantly affected (P < 0.05) the content of Ca, Co, Cu and Fe, while blanching treatments significantly affected (P < 0.05) the content of Na, Cu, Fe and Mn. © 2021 Elsevier LtdÖğe Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices(Elsevier Sci Ltd, 2022) Sevindik, Onur; Güçlü, Gamze; Agirman, Bilal; Selli, Serkan; Kadiroglu, Pinar; Bordiga, Matteo; Capanoglu, EsraGilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.
