Characterization of aroma and aroma-active compounds of black carrot ( Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis

Basit Öğe Kaydı
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorBuyukkurt, Özlem Kılıç
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSevindik, Onur
dc.contributor.authorKelebek, Haşim
dc.contributor.authorKelebek, Pinar Kadiroglu
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:36:41Z
dc.date.available2025-01-06T17:36:41Z
dc.date.issued2024
dc.description.abstractThe aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique. The extract samples were determined to represent the odor of black carrot pomace quite well according to the results of the representative test. Accordingly, the aromatic extract scored 77.7 mm for intensity and 87 mm for similarity on a 100 mm unstructured scale. A total of 47 volatile constituents were identified and quantified including terpenes (20), alcohols (11), acids (7), esters (4), ketones (4), and lactone (1). It was observed that terpenes were the major aroma group. The use of aroma extract dilution analysis (AEDA) revealed only 29 of these compounds as aroma-active constituents. Phenylethyl alcohol (FD:512, OAV: 2488, rose) and phenylethyl acetate (FD:256, OAV:280, rose) were the aroma substances providing the strongest rose odor. Following these compounds, acetic acid (vinegar), dimethyl-propanedioic acid (pungent), (E)-beta-caryophyllene (salty cheese) and elemicin (spicy) were identified as other strong aroma-actives with FD values of 128 contributing to the characteristic odor of the black carrot pomace samples. The odor activity values (OAVs) ranged from 1 to 2488. The highest OAVs represent the high aromatic active compounds (FD >= 128). The distinctive aroma and rich color of black carrot pomace make it a recommended choice for enhancing flavor and adding natural coloring to food products.
dc.description.sponsorshipCukurova University Research Fund [FBA-2022-15250]
dc.description.sponsorshipWe thank the Cukurova University Research Fund (No: FBA-2022-15250) for its financial support for this study.
dc.identifier.doi10.1016/j.heliyon.2024.e35013
dc.identifier.issn2405-8440
dc.identifier.issue15
dc.identifier.pmid39165960
dc.identifier.scopus2-s2.0-85199941400
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.heliyon.2024.e35013
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1960
dc.identifier.volume10
dc.identifier.wosWOS:001286502500001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherCell Press
dc.relation.ispartofHeliyon
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectBlack carrot pomace
dc.subjectAroma
dc.subjectAroma-active
dc.subjectOlfactometry
dc.titleCharacterization of aroma and aroma-active compounds of black carrot ( Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu