Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice

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dc.contributor.authorSönmezdağ, Ahmet Salih
dc.contributor.authorSevindik, Onur
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:45:13Z
dc.date.available2025-01-06T17:45:13Z
dc.date.issued2017
dc.description.abstractThe 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).
dc.identifier.doi10.24190/ISSN2564-615X/2017/03.05
dc.identifier.endpage229
dc.identifier.issn2564-615X
dc.identifier.issue3
dc.identifier.startpage226
dc.identifier.urihttps://doi.org/10.24190/ISSN2564-615X/2017/03.05
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3362
dc.identifier.volume1
dc.identifier.wosWOS:000467956600005
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherSciendo
dc.relation.ispartofEurobiotech Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.titleAroma compounds of non-alcoholic fermented beverage: Gilaburu juice
dc.typeArticle

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