Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

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dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridTsouli Sarhir, Salwa/0000-0002-0502-7136
dc.authoridAmanpour, Armin/0000-0001-9783-691X
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorKesen, Songul
dc.contributor.authorAmanpour, Armin
dc.contributor.authorSarhir, Salwa Tsouli
dc.contributor.authorSevindik, Onur
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:43:47Z
dc.date.available2025-01-06T17:43:47Z
dc.date.issued2018
dc.description.abstractTurkish 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.
dc.identifier.doi10.3390/foods7070098
dc.identifier.issn2304-8158
dc.identifier.issue7
dc.identifier.pmid29954052
dc.identifier.scopus2-s2.0-85063191878
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods7070098
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2800
dc.identifier.volume7
dc.identifier.wosWOS:000440214000003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectNigella sativa L
dc.subjectblack cumin seed
dc.subjectpurge and trap extraction
dc.subjectvolatile compounds
dc.subjectkey odorants
dc.subjectGC-MS-Olfactometry
dc.titleCharacterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis
dc.typeArticle

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