Effect of different raw materials on aroma fingerprints of 'boza' using an e-nose and sensory analysis

dc.authoridKemahlioglu, Omer Kemal/0000-0002-8125-6563
dc.contributor.authorKemahlioglu, K.
dc.contributor.authorKendirci, P.
dc.contributor.authorKadiroglu, P.
dc.contributor.authorYucel, U.
dc.contributor.authorKorel, F.
dc.date.accessioned2025-01-06T17:37:44Z
dc.date.available2025-01-06T17:37:44Z
dc.date.issued2019
dc.description.abstractBoza is a Turkish traditional beverage produced by fermentation of maize, rice, wheat, millet, cracked wheat, and durum clear flour. The aim of this study was to determine the effect of different raw material combinations on the aroma fingerprints of boza samples using an electronic nose equipped with surface acoustic wave detector in combination with sensory analysis. According to flavour profile analysis of boza samples, significant differences were obtained among the samples. Hierarchical clustering analysis of e-nose and sensory analyses indicated that boza samples were clustered based on their aroma profiles, odour and taste properties revealing the effect of different cereals as raw materials. Rheological analysis showed that all boza samples exhibited pseudoplastic flow behaviour as the apparent viscosity decreased with increasing shear rate. This revealed that differences in raw materials did not change flow behaviour of boza samples. The results indicated that e-nose could be used as a fast and non-destructive method to assess the influence of raw material formulation on aroma profiles of boza samples in correlation with sensory analysis.
dc.identifier.doi10.3920/QAS2019.1584
dc.identifier.endpage429
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85075019930
dc.identifier.scopusqualityQ2
dc.identifier.startpage421
dc.identifier.urihttps://doi.org/10.3920/QAS2019.1584
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2321
dc.identifier.volume11
dc.identifier.wosWOS:000485712700002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWageningen Academic Publishers
dc.relation.ispartofQuality Assurance and Safety of Crops & Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjecte-nose
dc.subjectboza
dc.subjectcereals
dc.subjectflavour profile analysis
dc.subjectrheology
dc.titleEffect of different raw materials on aroma fingerprints of 'boza' using an e-nose and sensory analysis
dc.typeArticle

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