Analyzing aroma-active compounds of traditional herbal coffee (Mırra) using the headspace-solid phase microextraction method combined with GC-MS/O

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dc.authoridayseli, mehmet turan/0000-0002-4196-1348
dc.contributor.authorAyseli, Mehmet Turan
dc.contributor.authorCoskun, Ismail
dc.date.accessioned2025-01-06T17:38:20Z
dc.date.available2025-01-06T17:38:20Z
dc.date.issued2024
dc.description.abstractM & imath;rra is a widely consumed herbal coffee brew (HCB) in T & uuml;rkiye and Arabic countries due to its bitter taste and health benefits. In this study, headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry/olfactometry (GC-MS/O) used to analyze the aroma-active compounds of m & imath;rra coffee brew. A total of fourteen aroma-active compounds were identified. Among them, alpha-Terpinyl acetate (TA)(Pleasant), alpha-Terpinyl formate (Mildly herbaceous, spicy), furfuryl alcohol (Caramellic, smoky, and burned sugar), and 1,8-cineole (Minty) were the key aroma-active compounds. Furthermore, chlorogenic acids (CGA), phloridzin dihydrate, catechin hydrate, gallic acid, rutin, and naringenin are the most abundant polyphenols in m & imath;rra. Citric, malic, acidic, and succinic acid were determined to be important organic acids in m & imath;rra. The limit of detection (LOD) and limit of quantification (LOQ) of organic acids were in the range of 0.03 to 0.63 and 0.09-1.90 mu g/mL, respectively. Recovery of the applied method was found between 83.51% and 102.53%.
dc.description.sponsorshipThe authors express their special thanks to Prof. Dr. Serkan SELLI, Assoc. Prof. Dr. Erdal AGCAM and his team (University of Cukurova Faculty of Agriculture, Department of Food Engineering) for their assistance in aroma, antioxidant, pH, total acidity, and color analysis. The authors also express their special gratitude to Asst. Prof. Dr. Turgay Cetinkaya (Department of Aquatic Biotechnology, Faculty of Aquatic Sciences, Istanbul University) for reviewing the article.
dc.identifier.doi10.1016/j.microc.2024.111226
dc.identifier.issn0026-265X
dc.identifier.issn1095-9149
dc.identifier.scopus2-s2.0-85199142993
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.microc.2024.111226
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2555
dc.identifier.volume205
dc.identifier.wosWOS:001278879800001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofMicrochemical Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectHerbal coffee
dc.subjectCardamom
dc.subjectM & imath;rra
dc.subjectVolatile compound
dc.subjectHS-SPME
dc.subjectDiabetes
dc.titleAnalyzing aroma-active compounds of traditional herbal coffee (Mırra) using the headspace-solid phase microextraction method combined with GC-MS/O
dc.typeArticle

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