Comparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorKilic-Buyukkurt, Ozlem
dc.contributor.authorGuclu, Gamze
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorKelebek, Hasim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-04-09T12:32:04Z
dc.date.available2025-04-09T12:32:04Z
dc.date.issued2025
dc.description.abstractBackground and Objectives Bulgur is an important cereal product preferred due to its aroma, nutrition, and economic values. In this study, the effect of cooking process applied to two different bulgur types (regular and firik) on the aroma profile, color properties, total phenolic content (TPC), and antioxidant activity (AA) was evaluated. Findings A total of 27 and 33 aroma compounds were detected in the uncooked and cooked regular bulgur samples, while the firik bulgur samples (uncooked and cooked) had 27 and 34 compounds, respectively. Cooking process caused significant changes, with carboxylic acids and aldehydes being the dominant aroma groups. Uncooked firik bulgur exhibited the highest aroma concentration. Generally, both cooked (4225.6 ng/kg) and uncooked (4745.2 ng/kg) firik bulgurs had higher total aroma concentrations compared to the regular bulgurs (2333.0 and 3255.1 ng/kg). It was found that significant differences (p < 0.05) were observed in the TPC and AA levels; they were higher in firik bulgurs but decreased with the effect of cooking. Conclusion The study highlights that bulgur type and cooking process significantly affect its aroma and phenolic properties, potentially influencing consumer preferences. This is the first study to examine the aroma and bioactive compound variations in two bulgur types with respect to cooking.
dc.identifier.doi10.1002/cche.10877
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.urihttp://dx.doi.org/10.1002/cche.10877
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4300
dc.identifier.wosWOS:001438559600001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofCereal Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20250371
dc.subjectantioxidant
dc.subjectaroma
dc.subjectbulgur
dc.subjectGC-MS
dc.titleComparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs
dc.typeArticle; Early Access

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