Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC-MS-Olfactometry

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dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridAmanpour, Armin/0000-0001-9783-691X
dc.contributor.authorAmanpour, Armin
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:01Z
dc.date.available2025-01-06T17:44:01Z
dc.date.issued2019
dc.description.abstractAroma, key aroma compounds, and their odor activity values of fresh and roasted P. terebinthus fruits were studied. Aroma compounds were extracted by the solvent-assisted flavor evaporation technique and analyzed by GC-MS-Olfactometry for the first time. A total of 64 different aroma compounds were detected (57 in fresh and 62 in roasted samples), including terpenes (34), acids (8), aldehydes (4), ketones (4), pyrazines (5), alcohols (5), pyrrole (1), furan (1), lactone (1) and ester (1). Terpenes were the predominant group followed by acids. Aroma profiles of both samples were quite analogous. Nonetheless, pinocarvone and dodecanoic acid were detected only in fresh fruits, while pyrazine class, 5-methylfurfural and gamma-butyrolactone were emerged only in roasted fruits. Aroma extract dilution analysis (AEDA) was applied for the first time and revealed 31 key aroma compounds. Among them, the most powerful key aroma compounds with the greatest FD factors were alpha-pinene and beta-myrcene.
dc.identifier.doi10.1016/j.microc.2018.10.024
dc.identifier.endpage104
dc.identifier.issn0026-265X
dc.identifier.issn1095-9149
dc.identifier.scopus2-s2.0-85054847976
dc.identifier.scopusqualityQ1
dc.identifier.startpage96
dc.identifier.urihttps://doi.org/10.1016/j.microc.2018.10.024
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2874
dc.identifier.volume145
dc.identifier.wosWOS:000457513000014
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofMicrochemical Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectPistacia terebinthus L.
dc.subjectAroma-active
dc.subjectSAFE
dc.subjectAEDA
dc.subjectGC-MS-O
dc.subjectOAV
dc.titleCharacterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC-MS-Olfactometry
dc.typeArticle

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