Kozan yerli portakalının olgunlaşması süresince aroma maddeleri ve bazı enzim aktivitelerindeki değişimlerin belirlenmesi
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Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Akdeniz Bölgesi'nin önemli portakal çeşitlerinden biri olan Kozan Yerli portakal çeşidinde; yeşil, yeşil-sarı ve sarı olgunluk dönemlerindeki aroma profili belirlenmiş, bu olgunluk dönemlerinde ?-glikozidaz ve alkol dehidrogenaz enzimlerinin spesifik aktiviteleri hesaplanarak serbest aroma maddeleri ile ilişkisi saptanmıştır. Kozan Yerli portakal suyu örneklerinde HS-SPME/GC-MS yöntemi ile ile 3 farklı olgunluk döneminde 14 monoterpen, 9 seskiterpen, 25 aromatik hidrokarbon, 10 aldehit, 2 yüksek alkol, 3 keton, 8 fenol bileşiği, 1 uçucu asit olmak üzere toplam 73 uçucu aroma bileşeni tespit edilmiştir. Sarı portakallardaki toplam uçucu aroma maddesi miktarının, yeşil portakallardaki toplam uçucu madde miktarının 3,5 katına ulaştığı belirlenmiştir. Son olgunluk döneminin en baskın serbest aroma bileşenleri l- limonen, valensen, ? terpinolen, beta osimen, beta fellandren olarak kaydedilmiştir. ?-glikozidaz ve alkol dehidrogenaz enzimleri spesifik aktivite değerleri yeşil portakal örneklerinde en yüksek iken; yeşil- sarı portakal örneklerinde büyük oranda azalmış, sarı portakal örneklerinde ise kısmi azalış göstererek en düşük düzeye ulaşmıştır.Olgunlaşma dönemleri süresince bu enzimlerin tanımlanan uçucu aroma maddeleri miktarının artışına belirgin bir katkıda bulunmadığı olasıdır.
In this study, the aroma profile of cv. Kozan yerli orange one of the most important orange varieties in the Mediterranean Region was determined in green, green-yellow and yellow maturity periods, the specific activities of ?-glucosidase and alcohol dehydrogenase enzymes were calculated during these maturity periods and their relationship with free volatile compounds was determined. A total of 73 different volatile aroma components, including 14 monoterpenes, 9 sesquiterpenes, 25 aromatic hydrocarbons, 10 aldehydes, 2 high alcohol, 3 ketones, 8 phenol compounds and 1 volatile acid were detected in Kozan yerli orange juice samples by the HS-SPME / GC-MS method.It was determined that the total amount of volatile aroma compounds in yellow oranges reached 3.5 times of the total amount of volatile aroma components in green oranges.The most dominant free volatile components of last maturity period were recorded as l-limonene, valencene ? terpinolene, beta ocimene, beta phellandrene. While the specific activity of ?-glucosidase and alcohol dehydrogenase enzymes were the highest level in green orange samples; it decreased substantially in the green-yellow orange samples, and reached the lowest level by showing a partial decrease in the yellow orange samples. These enzymes are probably not significant contributors to the increase in the amount of volatile aroma compounds identified during the ripening periods in Kozan yerli orange.
In this study, the aroma profile of cv. Kozan yerli orange one of the most important orange varieties in the Mediterranean Region was determined in green, green-yellow and yellow maturity periods, the specific activities of ?-glucosidase and alcohol dehydrogenase enzymes were calculated during these maturity periods and their relationship with free volatile compounds was determined. A total of 73 different volatile aroma components, including 14 monoterpenes, 9 sesquiterpenes, 25 aromatic hydrocarbons, 10 aldehydes, 2 high alcohol, 3 ketones, 8 phenol compounds and 1 volatile acid were detected in Kozan yerli orange juice samples by the HS-SPME / GC-MS method.It was determined that the total amount of volatile aroma compounds in yellow oranges reached 3.5 times of the total amount of volatile aroma components in green oranges.The most dominant free volatile components of last maturity period were recorded as l-limonene, valencene ? terpinolene, beta ocimene, beta phellandrene. While the specific activity of ?-glucosidase and alcohol dehydrogenase enzymes were the highest level in green orange samples; it decreased substantially in the green-yellow orange samples, and reached the lowest level by showing a partial decrease in the yellow orange samples. These enzymes are probably not significant contributors to the increase in the amount of volatile aroma compounds identified during the ripening periods in Kozan yerli orange.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Biyoteknoloji, Biotechnology