GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

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dc.authoridAmanpour, Armin/0000-0001-9783-691X
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorOzkara, Kevser Tuba
dc.contributor.authorAmanpour, Asghar
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:40Z
dc.date.available2025-01-06T17:44:40Z
dc.date.issued2019
dc.description.abstractAroma and aroma-active compounds of the heat-treated Turkish sausages obtained from beef, turkey, and chicken meats were studied. Aroma compounds were isolated by using solvent-assisted flavor evaporation and analyzed by gas chromatography/mass spectrometry-olfactometry (GC-MS-O) for the first time. A total of 47, 63, and 64 aroma compounds, including esters, terpenes, terpenols, aldehydes, phenols, ketones, acids, alcohols, lactones, furans, sulfur compounds, and pyrazines, were identified and quantified in the beef, turkey, and chicken sausages, respectively. The most prominent differences between the sausage samples were as follows: (E)-sabinene hydrate, beta-cubebene, 2-hexanol, 5-methyl-2-heptanol, 2-heptanol, 2-nonanol, 4-methyl-3-hexanol, and heptanoic acid were detected only in chicken sausage samples; (Z)-p-mentha-1(7)8-dien-2-ol, dimethylallyl alcohol, 1,2-ethanediol, furfuryl alcohol, furfural, 2-ethyl-6-methylpyrazine, trimethyl pyrazine, and 2(5H)-furanone were detected only in turkey sausage samples; and 2-butoxyethanol, octanoic acid, and nonanoic acid were detected only in beef sausage samples. The aroma-active compounds of sausages were elucidated by using aroma extract dilution analysis (AEDA) for the first time. A combined total of 31 different aroma-active compounds were detected. The aroma-actives with the greatest flavor dilution (FD) factors in beef (FD 1024 and odor activity value (OAV) 178.07), and chicken (FD 2048 and OAV 262.63) sausages were gamma-terpinene, and in turkey (FD 2048 and OAV 353.86) sausages were linalool.
dc.identifier.doi10.1007/s12161-018-1403-y
dc.identifier.endpage741
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85057787921
dc.identifier.scopusqualityQ1
dc.identifier.startpage729
dc.identifier.urihttps://doi.org/10.1007/s12161-018-1403-y
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3148
dc.identifier.volume12
dc.identifier.wosWOS:000458637600012
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood Analytical Methods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectTurkish sausages
dc.subjectAroma-active compounds
dc.subjectOAV
dc.subjectGC-MS-O
dc.subjectSAFE
dc.titleGC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis
dc.typeArticle

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