Search

Valorization of bioactive-rich wastes of food industry, such as grape seeds, is one of the most popular topic worldwide. The present study is designed to examine the volatiles of grape seed oils obtained by two Turkish (cvs. Okuzgozu and Emir) and two Italian (cvs. Sangiovese and Moscatello) cultivars by using two well-known oil extraction methods, cold percolation (CP) and soxhlet (SX). In order to evaluate their volatile composition, obtained oil extracts were subjected to purge and trap aroma extraction chamber combined with gas chromatography–mass spectrometry GC–MS. Revealed results showed that the oil yield, volatile compositions and odor activity values (OAVs) of grape seed oils altered depending on both variety and extraction method of the oil. According to results, a total of 60 and 67 volatile compound were detected in CP and SX aromatic extracts. High temperature applied during SX led to form new volatiles and increase in overall volatile composition due to oxidation reactions. Among all aroma groups, alcohols were the dominating aroma group followed by esters in each cultivar for both extraction methods. GSOs obtained by red grape varieties exhibited apparently higher ester concentration while white varieties were abundant in terpenes. Additionally, SX method caused to form some heat derived volatiles. Moreover, a total of 26 and 33 aroma compounds possessed OAVs greater than 1 and ethyl octanoate (sweet-apple odour), nonanal (fatty-citrus odour) and 1-octen-3-ol (mushroom, earthy odour) were found to be dominant volatiles with respect to their OAVs.

Fig fruit (Ficus carica L.) is highly popular and consumed in the world for its nutritional and health benefits. The aroma, aroma-active, total phenolics and antioxidant activity of the peels and pulps of fig samples from two popular Turkish cultivars (Sarilop and Bursa Siyahi) were investigated in this study. A total of 57 and 58 aroma compounds were quantified in the pulps and peels of Sarilop cultivar while the pulps and peels of Bursa Siyahi cultivar had a total of 54 and 55 aroma compounds, respectively. The terpenes, followed by esters and alcohols, were the most dominant aroma compounds in all fig samples. The results of the gas chromatography-mass spectrometry-olfactometry (GC-MS-O) analysis showed that a total of 19 aroma-active compounds were detected in all samples. Based upon the FD (flavour dilution) factor, the most potent aroma-active compounds were benzyl alcohol for the pulps of cv. Sarilop; β-caryophyllene and benzyl alcohol for the peels of cv. Sarilop; DL-limonene, acetoin and benzyl alcohol for the pulps of cv. Bursa Siyahi and DL-limonene, acetoin and β-caryophyllene for the peels of cv. Bursa Siyahi. It was determined that the peels of Bursa Siyahi cultivar had significantly higher total phenolics and antioxidant activity.

The undeclared blending of extra virgin olive oils (EVOOs) with refined pomace olive oils (RPOO) is a well-known fraudulent practice. Despite the efforts made, it still remains a highly challenging authenticity issue to deal with. The present paper presents a fast fingerprint aroma technique, namely gas chromatography–olfactometry-mass spectrometry, which were tested as rapid screening tools for the detection of this adulteration.To overcome the lack of real adulterated samples was used to prepare EVOO mixtures with RPOO at different percentages. Besides, the quality indices was used as good markers to detect the illicit blends from the authentic oils such as K232 with 4% RPOO, K270 with 3% RPOO, and the variation of specific extinction (ΔK) of the adulterated EVOO with 10% RPOO. The addition of > 20% RPOO to EVOO would not be detected by the amount of TC18:1, fatty acids, and peroxide value. Moreover, using the sum of octadecadienoic and octadecatrienoic TFA isomers (TC18:2 + TC18:3) was confirmed to be good purity indices for the adulteration with 10 and 20% of RPOO. However, the main triglyceride found in oils samples were SOL + POO, OOL + LnPP, and OOO + PoPP as expected from the high oleic acid and low contents in linoleic and linoleic acid. Regarding volatile composition, thirty-four relevant aroma compounds and twenty-one key odorants were quantified in EVOO, RPOO, and EVOO adulterated with 1–20% of RPOO.

Carrot is an important food in human nutrition. The effects of different microwave (MW) powers on the aroma, phenolic and antioxidant properties of MW-dried and powdered carrot samples were investigated. Fresh carrot samples (Daucus carota ‘Nantes’) were dried using seven different MW power levels of 150, 200, 250, 300, 350, 400 and 450 W (0.50, 0.67, 0.83, 1.00, 1.17, 1.33 and 1.50 W/g, respectively). The aroma compounds of the carrot samples were extracted by purge and trap method and determined by gas chromatography-mass spectrometry (GC[sbnd]MS). In fresh samples, terpenes were identified as the dominant aroma group and a significant reduction was found in the amount of these compounds depending on the applied MW power level. Terpinolene, (E)-?-bisabolene, elemicin and myristicin were identified as dominant terpenes. In the dried samples, aldehydes, furans, alcohols, acids and pyrazines were determined as major components depending on the applied MW power levels. Hexanal, 3-methyl-butanal, acetic acid and hexanoic acid were dominant in the dried samples. For the determination of the phenolic compounds, the method of liquid chromatography coupled with tandem mass spectrometry (LC[sbnd]MS/MS) was employed. As a result of the analysis, a total of seven phenolic compounds, two of which were more dominant (3-caffeoylquinic acid and di-caffeic acid derivative) were identified. The total phenolic content of the carrot samples dried with lower MW power level of 150 and 200 W (0.50 and 0.67 W/g) was found to be relatively better preserved. When both aroma and phenolic compounds were evaluated, it was observed that they were better preserved in the carrot samples dried with low MW power levels (150 and 200 W). © 2019 Institution of Chemical Engineers

Smen is a fermented Moroccan butter highly regarded for its unique flavor characteristics. For the first time, this study aimed to evaluate the suitability and complementary performance of purge-and-trap extraction (PTE) and solvent-assisted flavor evaporation (SAFE) extraction methods prior to gas chromatography–mass spectrometry–olfactometry (GC–MS–O) in order to characterize key compounds in Smen. According to the representativeness tests, both SAFE and PTE aromatic extracts gave satisfactory similarity and intensity scores and were representative aromatic extracts, being similar to the Smen reference odor. Thirty-four volatile compounds were identified in Smen including acids, alcohols, esters, and ketones. Aroma extract dilution analysis (AEDA) was applied to characterize potent odorants, and odor activity values (OAVs) were calculated to authenticate these compounds. Twenty-two and nineteen aroma-active compounds were revealed by SAFE and PTE methods, respectively, with flavor dilution (FD) factors ranging from 4 to 4096, and OAVs between 1 and 3359. Ethyl butanoate, ethyl lactate, ethyl hexanoate, butanoic acid, and hexanoic acid were the main potent odorants in Smen, producing fruity-rose, creamy-whey, overripe fruit, ripened cheese, and rancid buttery/soapy odors, respectively. Therefore, SAFE and PTE methods were not only representative, but also complementary for elucidating potent aroma compounds of Smen.

PubMedID: 31476250 Abstract: Caper (Capparis spinosa) is an important food ingredient whose fresh parts, particularly the flower buds, are consumed as a starter with olives, cheese, and nuts, or are used as a component in other foods. It is one of the most popular species of aromatic plants grown in the Mediterranean zone. Fermentation makes the caper edible and affects the overall aroma as well as sensory and nutritional characteristics. This study aimed to evaluate the changes in aroma, aroma-active, and phenolic compounds of caper as affected by fermentation. Purge and trap method was used for the extraction of the aroma compounds, while gas chromatography-mass spectrometry olfactometry and Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) were employed for the detection of aroma-active compounds and phenolics, respectively. The results showed that the total amount of aroma compounds decreased drastically (62,616 to 21,471 µg/kg) in fermented sample. Twelve and 10 aroma-active compounds were detected in fresh and fermented caper buds, respectively, for the first time by the application of aroma extract dilution analysis. Among these compounds, methyl isothiocyanate (flavor dilution [FD] factor = 512) in fresh caper and acetic acid (FD factor = 128) in the fermented caper had the highest FD factor. With regard to the phenolic compounds, a total of 16 components were identified in fresh and fermented capers. As observed in aroma compounds, the total phenolic concentration decreased as a result of fermentation. Two phenolic compounds being kaempferol-3-O-glucosyl-rhamnosyl-glucoside and isorhamnetin hexoside were newly identified in caper. Practical Applications: Capparis spinosa is one of the most popular sources of different secondary metabolites of interest to consumers. The results of the present study showed that the fermentation process of the capers is highly influential on the neutral composition of the sample. The total concentrations of aroma and phenolic compounds were reduced by 66% and 78%, respectively, in response to fermentation process. © 2019 Institute of Food Technologists®

PubMedID: 30758196 Infusion-induced changes in the aroma and key odorants and their odor activity values of Iranian endemic herbal (Gol-Gavzaban) tea obtained from shade-dried violet-blue petals of borage (Echium amoenum) were studied for the first time. Two hot teas and one cold tea were investigated and coded as 4MN (4 min/98 °C), 16MN (16 min/98 °C), and 24HR (24 h/ambient temperature), respectively. Aromatic extracts of the tea samples were isolated by the liquid-liquid extraction method and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) for the first time. According to the results of the aroma profiling, a total of 35 common aroma compounds comprising alcohols, acids, volatile phenols, lactones, aldehydes, ketone, pyrroles, and furans were identified and quantified in the tea samples. Indeed, it is worth noting that the aroma profiles of the borage teas were similar. However, the effects of the infusion techniques were clearly different as observed on the content of each individual and total compounds in the samples. The highest mean total concentration was detected in 24HR (266.0 mg/kg), followed by 16MN (247.1 mg/kg) and 4MN (216.1 mg/kg). 1-Penten-3-ol was the principal volatile component in all borage teas. On the basis of the result of the flavor dilution (FD) factors, a combined total of 22 different key odorants was detected. The potential key odorants with regard to FD factors in all samples were prevailingly alcohols, acids, and terpenes. The highest FD factors were observed in 2-hexanol (2048 in 4MN and 24HR; 1024 in 16MN) and 1-penten-3-ol (2048 in 24HR; 1024 in 4MN and 16MN) in samples providing herbal and green notes. Principal component analysis (PCA) showed that the tea samples could clearly be discriminated in terms of their aroma profiles and key odorants. The findings of the current study demonstrate that the tea preparation conditions have a significant impact on the organoleptic quality of borage tea. Copyright © 2019 American Chemical Society.

The aim of this work is to study the content of phenolic compounds in P lentiscus leaves and their antioxidant effect. After extracting the phenolic compounds, fractionation by liquid/liquid partit...

This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L−1) had more anthocyanin compounds followed by HPJ (555 mg L−1) and MAJ (408 mg L−1) samples. GC-MS analysis revealed a total of 34 volatile compounds. The highest number of volatiles was found in the MAJ sample (1872 µg L−1), thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 µg L−1) and AJ (710.7 µg L−1) samples. Sensory analysis showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochemical profiles, sensory quality, and antioxidant activity of pomegranate juices.

Black carrot pomace is a juice industry by-product that can be easily spoiled due to its high moisture content and usually considered as waste; however, it is a valuable product with high amount of bioactive compounds that can be recovered for further application in several industrial fields. Drying is an effective method for the preservation of this product. Thus, the influence of five drying methods (FD: freeze drying, MWD: microwave drying, CD: convective drying, VCD: vacuum/convective drying, CHD: conductive hydro drying) on colour, phenolics and volatiles of pomace were investigated. Findings revealed that drying process decreased the amount of anthocyanins, colourless phenolics and volatile compounds. CHD resulted in similar colour quality and yielded a better preservation of colour and phenolics while FD provided dried sample with an aroma quality similar to fresh sample. The shorter duration of the CHD makes it a better choice.

Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family Malvaceae. The dried calyx of roselle is utilized in different types of food and beverage production for its rich aroma content, color, and bioactive components. More than 200 aroma compounds have been identified in the roselle aromatic extracts. These compounds are an important quality indicator of roselle because of the effect on consumer acceptance and preference. Roselle calyx attracts much attention due to its potential health benefits, which arise from its main phenolic compounds including anthocyanins, phenolic acids, flavanols, and flavonols. Among these, anthocyanins, a group of water-soluble pigments, are highly valued in the food and beverage industry, as they not only provide powerful colors to these products but also exert strong antioxidant activity. The purpose of this chapter is to provide an understanding of the aroma, aroma-active, and phenolic compounds and the antioxidant properties of roselle.

Volatiles, key odorants, phenolics and antioxidant properties of raw, boiled and oven-cooked champignon and oyster mushrooms were investigated. Total concentration of the volatiles was drastically reduced by both cooking treatments and the lowest contents were found in the oven-cooked sample. Alcohols and terpenes were the dominant aroma groups in the raw champignon and oyster sample, respectively. The highest FD factor (FD = 2048) was found for 1-octen-3-one and methional in raw and boiled champignon samples while the same FD factor was determined in 1-octen-3-ol and methional in raw and boiled oyster samples. It was determined that the phenolics were more abundant in champignon samples than the oyster samples and that the boiling process caused a decrease while oven-cooking resulted in an increase in the amount of phenolics in both varieties. It was revealed that cooking was a crucial factor for the key odorants and phenolics in champignon and oyster mushrooms.

Aroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was higher in conventional samples. In both organic and conventional samples, alcohols were the dominant aroma group. (E)-β-ionone and β-ocimene, which are important compounds in peppers, were determined only in organic peppers. Among the drying methods, intermittent microwave drying was more effective in creating new aroma compounds. The liquid chromatography, coupled with tandem mass spectrometry (LC-MS/MS) revealed that luteolin derivative compounds comprised an average of 70% of the phenolics. Higher amount of phenolic were determined in organic samples. Infrared drying was more effective in retaining of phenolics than the other two methods. Sensory analysis revealed that hot air-dried samples were least preferred.

Turkish coffee is a popular hot beverage owing to its delicious taste and pleasant aroma in Turkey. In the present study, key odorants of medium (MRC) and dark roasted Turkish coffee (DRC) brews were studied using GC-MS-Olfactometry. A total of 26 and 28 key odorants were detected in the MRC and DRC samples, respectively, with flavour dilution (FD) factors varying between 4 and 2048. The highest FD factor (2048) was found for 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methyl pyrazine in the MRC and DRC brew samples, respectively. One of the main differences between the two brew samples was the guaiacol with phenolic-burnt odour. A higher amount of chlorogenic acids (CGAs) was determined in the MRC as compared to the DRC using LC-DAD-ESI-MS/MS. According to the sensory analysis, the Turkish coffee sample brewed from the MRC beans had a higher score of general impression and pleasant coffee sensory descriptors as compared to the DRC.

Saffron declared as the world's most precious herb has its reputation mainly because of its unique and redolent aroma in addition to its health benefits and low production rate all over the globe. The dark-red stigmas of Crocus sativus L., namely saffron, are commonly used as a flavoring and coloring agent for culinary purposes. As the herb enhances the flavor of a food product perceptibly when it is added, it has gathered an enormous interest from both researchers and consumers for a long time now. The combination of taste and aroma is a crucial quality parameter for consumers, highly affecting the acceptability of a product. Hence, approvingly precise methods were established to analyze especially key odorants of food, with the most recent technique being gas chromatography mass spectrometry olfactometry. Saffron is a rich spice in terms of aroma compounds, especially safranal, the key odorant of saffron, is known for its health-promoting effect. Thus, this chapter gives enhanced information about aroma compounds and key odorants of saffron.

Alaria esculenta is one of the most abundant edible brown seaweeds in Irelandandisconsidered an excellent source of nutrients, sought after by the food, nutraceutical and pharmaceutical industries. Seaweed is typically blanched and dried prior to consumption to enhance the end-product quality attributes and shelf life. Three blanching techniques were examined in this work; conventional hot water blanching, novel ultrasound blanching and microwave blanching. The L* and b*colour metrics were affected significantly (P 0.01) by the processing methods. There were 76 volatile compounds detected in blanched and dehydrated Alaria esculenta. Freeze-dried samples after treatment with microwave alone (at 1000 W) and microwave (800 W) combined with ultrasound (at 50% amplitude) had the highest retention rate of volatile compounds (up to 98.61%). Regarding mineral content, drying methods significantly affected (P 0.05) the content of Ca, Co, Cu and Fe, while blanching treatments significantly affected (P 0.05) the content of Na, Cu, Fe and Mn.

Volatile profile, aroma-active compounds and odor activity values of the shade-dried aerial parts of basil (Ocimum basilicum) were investigated. Basil samples used under the study were provided from Iran and Turkey. Volatile compounds were isolated using a purge and trap extraction system and analyzed by gas chromatography olfactometry. A total of 50 volatile compounds of which 29 originated from Iranian and 32 were of Turkish origin were determined. Terpenes were present at the overwhelmingly highest levels, followed by alcohols and aldehydes. Of the terpenes, methyl chavicol was the main compound of both samples. The aroma-active compounds of basils were investigated by using aroma extract dilution analysis (AEDA) for the first time. The application of AEDA revealed 18 aroma-active compounds, including terpenes (10), aldehydes (3), ketone (1), phenol (1), alcohol (1), and unknown compounds (2) were detected. Linalool and methyl chavicol had the greatest flavour dilution (FD) factors in both samples, amounting to 2048 and 1024, respectively. © 2018 Elsevier B.V.

Background: The present study aimed to investigate how olive maturity indices (MI) (2.5, 3.5 and 4.5 MI) affect the aroma, aroma-active compounds, fatty acid profiles and color properties of cv. Nizip Yaglik olive oils. Various techniques for extracting volatiles from oil materials are available in the literature. Aroma compounds were extracted by the solvent-assisted flavor evaporation extraction method for the first time in olive oil.; Results: The type and number of aroma-active compounds varied according to maturity periods of olives. A total of 22, 21 and 20 different key odorants were found in aromatic extracts of samples with 2.5, 3.5 and 4.5 MI, respectively. The most potent aroma-active compounds based on flavor dilution (FD) factor values were hexanal (green) for 2.5 MI (FD: 1024) and 3.5 MI (FD: 512), as well as 1-penten-3-ol (green-leafy) for 4.5 MI (FD: 512).; Conclusion: Overall, olive oils obtained from unripe and medium-ripe olives had stronger green and fruity odours compared to ripe olives. Principal component analysis demonstrated that oils were clearly discriminated according to their general physicochemical analysis, fatty acids, aroma profiles and key odorants. The results of the present study show that the olive maturity period has a significant influence on the quality parameters of olive oil. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

Olives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma and aroma-active compounds of black dry-salted olives using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) techniques.; Results: Thirty-nine volatile compounds which they have a total concentration of 29 459 µg kg-1 , were determined. Aroma extract dilution analysis (AEDA) was used to determine key aroma compounds of table olives. Based on the flavor dilution (FD) factor, the most powerful aroma-active compounds in the sample were methyl-2-methyl butyrate (tropical, sweet; FD: 512) and (Z)-3-hexenol (green, flowery; FD: 256). Phenolic compounds in table olives were also analyzed by LC-DAD-ESI-MS/MS. A total of 20 main phenolic compounds were identified and the highest content of phenolic compound was luteolin-7-glucoside (306 mg kg-1 ), followed by verbascoside (271 mg kg-1 ), oleuropein (231 mg kg-1 ), and hydroxytyrosol (3,4-DHPEA) (221 mg kg-1 ).; Conclusion: Alcohols, carboxylic acids, and lactones were qualitatively and quantitatively the dominant volatiles in black dry-salted olives. Results indicated that esters and alcohols were the major aroma-active compounds. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

PubMedID: 29485281 Gas chromatography-mass spectrometry-olfactometry was used for the analysis of volatile compounds and key odorants of three less studied Tunisian olive oil cultivars for the first time. A total of 42 aroma compounds were identified and quantified in extra virgin olive oils. The present study revealed that the most dominant volatiles in olive oil samples qualitatively and quantitatively were aldehydes and alcohols, followed by terpenes and esters. Indeed, chemometric analysis has shown a correlation between chemical compounds and sensory properties. The determination of aroma-active compounds of olive oil samples was carried out using aroma extract dilution analysis. A total of 15 aroma-active compounds were detected in the aromatic extract of extra virgin olive oil, of which 14 were identified. On the basis of the flavor dilution (FD) factor, the most potent aromatic active compound was hexanal (FD = 512) in Fakhari olive oil, (FD = 256) in Touffehi oils, and (FD = 128) in Jemri olive oil. © 2018 American Chemical Society. Ministère de l’Enseignement Supérieur et de la Recherche Scientifique: LR14ES08 *Telephone: +216-98-667-581. Fax: +216-74-674-364. E-mail: mohamed.bouaziz@fsg.rnu.tn. ORCID Serkan Selli: 0000-0003-0450-2668 Mohamed Bouaziz: 0000-0001-9107-7027 Funding The authors thank the Ministry of Higher Education and Scientific Research (Laboratory LR14ES08), Tunisia, for its financial support to this research work. Notes The authors declare no competing financial interest.

PubMedID: 28946268 Volatile, aroma-active, and phenolic compounds of pistachio oil obtained from cv. Uzun were investigated in the current study. To obtain a representative aromatic extract, three of the most widely used extraction methods were compared using a representative test; the solvent-assisted flavour extraction (SAFE) aromatic extract from pistachio oil was found to be the most representative. A total of 50 aroma compounds were determined in pistachio oil and it was found that terpenes, aldehydes, and alcohols were the most abundant volatile compounds. Applying GC-MS-olfactometry and aroma extract dilution analysis (AEDA) resulted in a total of 14 aroma-active areas being detected in the extract of pistachio oil. In the phenolic fraction obtained by the LC-ESI-MS/MS method, a total of 12 phenolic compounds was found in the pistachio oil, of which seven compounds were reported for the first time. Eriodictyol-7-O-glucoside and protocatechuic acid were the most dominant phenolic compounds. © 2017 Elsevier Ltd

Safflower (Carthamus tinctorius L.) belongs to the Compositae family and it is known as “false saffron”. The flowers and seeds of this plant have a wide range of uses in different sectors including food, medicine, cosmetic, pharmaceutical, etc. The aim of this work was to investigate the phenolic compounds, total phenolic content, antioxidant activity and colour properties of fresh petals from three important Turkish safflower cultivars (cvs. Balci, Dincer, Gokturk). The phenolic compounds of the safflower petal extracts were analyzed by using liquid chromatography-diode array detection-electrospray ionization-tandem mass spectrometry (LC-DAD-ESI-MS/MS). A total of 34 phenolics were identified in all safflower extract samples, 32 of which were quinochalcone C-glycosides and the remaining two were alkaloids. The main compounds were the hydroxysafflor yellow A (HSYA) and anhydrosafflor yellow B (AHSYB) in all samples. The results showed that the cv. Gokturk had higher phenolic content (126.6 mg/g) than cvs. Dincer (76.6 mg/g) and Balci (65.8 mg/g). N–Feruloylserotonin (moschamine) and N-coumaroylserotonin were identified for the first time in safflower petals in this research. Similar to the phenolic content results, the total phenolics and antioxidant activity of cv. Gokturk was found to be the highest among the cultivars. As a result, significant variations were found among the three safflower cultivars in terms of the phenolic profiles, antioxidant activities and colour properties of petals.

Drying is a common method in the post-harvest processing of fruits and vegetables and it can play a crucial role on the quality of the final product. This work examined the influence of three drying processes (freeze-drying: FD, intermittent microwave drying: IMWD and hot air convective drying: HACD) on the aroma and phenolic constituents of black carrot which is an essential vegetable in terms of its nutritive and health benefits. It was found that the drying process had substantial effects on the aroma and phenolic compositions of the black carrot powder samples. GC–MS analysis revealed a total of 32 volatiles in all samples. The FD samples had more numbers of aroma compounds after the fresh samples. Prevailing aroma groups were terpenes and alcohols. The highest amount of volatiles was found in the FD samples meaning that the FD played a crucial role in conserving the volatiles as compared to the HACD and IMWD. HPLC-DAD-ESI-MS/MS analysis yielded 34 constituents including 22 colorless phenolics and 12 anthocyanins. Regarding the phenolics, the highest amount was quantified in the HACD and IMWD samples. Chlorogenic acids were the major phenolic acids. The FD and IMWD caused a decline in the amount of anthocyanins while HACD resulted in an increase. Sensory analysis revealed that the FD method conserved the aroma to a greater extent and its overall acceptability was higher.

PubMedID: 28862440 Raw red mullet (Mullus barbatus) and its cooked samples, obtained from steam and oven cooking, were subjected to aroma and key odorant analysis for the first time using GC-MS-O. The extraction of the aroma compounds was carried out by the direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE) method. Principal component analysis (PCA) was used to determine the relations between cooking processes and fish aroma compounds. By applying the aroma extract dilution analysis (AEDA), 8 and 13 aroma-active compounds were detected in raw and cooked fish samples, respectively. The most prominent differences between raw and cooked fish samples were as follows: 3-hydroxybutan-2-one, 2,3-octadienone, (E,E)-2,4-heptadienal, linalool, ?-butyrolactone, 1-methylpyrrolidin-2-one, 2H-furan-5-one and pyrrolidin-2-one were only detected in cooked samples while hexanal and 2-phenoxyethanol in only raw fish samples. GC-MS-O results clearly indicated that cooking process results in the development of characteristics and pleasant aroma of red mullet samples due to the lipid oxidation. The most dominant aroma-active compound in the cooked fish samples was the 1-octen-3-ol which is responsible for the mushroom-like odor. © 2017 American Chemical Society. FYL-2016-5484 *E-mail: sselli@cu.edu.tr. Phone: + (90) 322 338 6173. Fax: + (90) 322 338 6614. ORCID Serkan Selli: 0000-0003-0450-2668 Funding We thank the Cukurova University Research Fund (No.: FYL-2016-5484) for its financial support. Notes The authors declare no competing financial interest.

The present research was planned to characterize the aroma composition of Viburnum opulus L. which is one important members of the Caprifoliaceae family. Volatile components of Viburnum opulus L. were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction method gave highly representative aromatic extract of the studied sample. A total of 47 aroma compounds were found including acids, alcohols, ketones, volatile phenols, aldehydes, furans, lactones, an ester a terpene and a pyranone. Among all aroma compounds, isovaleric acid was found as the most abundant aroma compound in the fermented GR juice, having a 30% of total aroma concentration. Butanoic acid, 4-methyl catechol and propanoic acid were other aroma compounds found in higher concentrations (18%, 11% and 6% respectively).

The Fondillon is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alcohol content and a minimum barrel ageing of 10 years. The objective of this study was to analyze the Fondillon volatile composition, key aroma-active compounds, sensory profile and phenolic composition. Fifty-four volatile compounds were identified, quantified and classified as alcohols, esters, acids, aldehydes, lactones, phenols, hydrocarbons and ketone. From these compounds, 22 aroma-active compounds were identified, with phenylethyl alcohol, diethyl succinate and ethyl lactate having the highest flavor dilution factor. The Fondillon wines were characterized by having high intensity of alcohol, fruity and toasted odor and flavor notes, and long aftertaste. Besides, 25 phenolic compounds were also identified and quantified; the phenolic acids (gallic, protocatechuic and syringic acids) were the predominant phenolic compounds.

Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for this kind of fermented dairy products. In this study, aroma compounds were extracted by four different methods. According to the sensory analysis, solvent-assisted flavor evaporation exhibited the most representative and reproducible method of Lben matrices. In general, a total of 24 volatile compounds were found for the first time in Lben, including aldehyde, alcohols, acids, esters, and ketones. The Lben characteristic aroma was characterized by 15 odour-active compounds using the application of the aroma extract dilution analysis. On the basis of flavor dilution (FD) results, butanoic acid (FD = 1024, ripened cheese), acetoin (FD = 512, buttery-creamy), 2-heptanol (FD = 512, fatty) and hexanoic acid (FD = 512, cheesy-goat) were the most powerful key odorants in Lben. © 2019, Association of Food Scientists & Technologists (India). Grateful acknowledgment is made for the laboratory of Agri-food and Food Safety, Dhar El Mahraz Faculty of Sciences, of Sidi Mohamed Ben Abdellah University, for the partial financial support of Salwa Tsouli Sarhir. We are also grateful to the members of the sensorial analysis panel, and to Research Assistant Gamze Guclu for her technical assistance. We thank also Dr. Aziz Amine for his valuable and careful revision of the manuscript.

Infusion-induced changes in the phenolics, antioxidant and colour propeties of St John’s wort (genus, Hypericum; specie, Hypericum perforatum L.) teas were studied for the first time. SJW teas prepared as three different infusions and coded as three (3 min), six (6 min) and twelve minutes (12 min). Investigation of phenolic compounds were performed by LC-DAD-ESI-MS/MS. A total of 18 phenolics including six chlorogenic acids, three phenolic acids, seven flavonoids and two naphtodianthrones were detected. It is worth noting that the phenolic profiles of St John’s wort teas were similar. However, the quantities of phenolic compounds individually and totally changed significantly for different infusion times. The highest total concentration was detected in 12 min (60.03 mg/L), followed by 6 min (54.81 mg/L) and 3 min (33.07 mg/L). The main difference for different infusion times was the hyperoside found as the most abundant phenolic only in 3 min samples. However, for 6 min and 12 minin infusions, chlorogenic acid was the most dominant phenolic compound. Similar to phenolics, antioxidant capacity of tea infusions showed an increasing trend with the extension of infusion time. © 2019, © 2019 Taylor & Francis Group, LLC.

WOS: 000457513000014 Aroma, key aroma compounds, and their odor activity values of fresh and roasted P. terebinthus fruits were studied. Aroma compounds were extracted by the solvent-assisted flavor evaporation technique and analyzed by GC-MS-Olfactometry for the first time. A total of 64 different aroma compounds were detected (57 in fresh and 62 in roasted samples), including terpenes (34), acids (8), aldehydes (4), ketones (4), pyrazines (5), alcohols (5), pyrrole (1), furan (1), lactone (1) and ester (1). Terpenes were the predominant group followed by acids. Aroma profiles of both samples were quite analogous. Nonetheless, pinocarvone and dodecanoic acid were detected only in fresh fruits, while pyrazine class, 5-methylfurfural and gamma-butyrolactone were emerged only in roasted fruits. Aroma extract dilution analysis (AEDA) was applied for the first time and revealed 31 key aroma compounds. Among them, the most powerful key aroma compounds with the greatest FD factors were alpha-pinene and beta-myrcene.

Aroma and aroma-active compounds of the heat-treated Turkish sausages obtained from beef, turkey, and chicken meats were studied. Aroma compounds were isolated by using solvent-assisted flavor evaporation and analyzed by gas chromatography/mass spectrometry-olfactometry (GC-MS-O) for the first time. A total of 47, 63, and 64 aroma compounds, including esters, terpenes, terpenols, aldehydes, phenols, ketones, acids, alcohols, lactones, furans, sulfur compounds, and pyrazines, were identified and quantified in the beef, turkey, and chicken sausages, respectively. The most prominent differences between the sausage samples were as follows: (E)-sabinene hydrate, ß-cubebene, 2-hexanol, 5-methyl-2-heptanol, 2-heptanol, 2-nonanol, 4-methyl-3-hexanol, and heptanoic acid were detected only in chicken sausage samples; (Z)-p-mentha-1(7)8-dien-2-ol, dimethylallyl alcohol, 1,2-ethanediol, furfuryl alcohol, furfural, 2-ethyl-6-methylpyrazine, trimethyl pyrazine, and 2(5H)-furanone were detected only in turkey sausage samples; and 2-butoxyethanol, octanoic acid, and nonanoic acid were detected only in beef sausage samples. The aroma-active compounds of sausages were elucidated by using aroma extract dilution analysis (AEDA) for the first time. A combined total of 31 different aroma-active compounds were detected. The aroma-actives with the greatest flavor dilution (FD) factors in beef (FD 1024 and odor activity value (OAV) 178.07), and chicken (FD 2048 and OAV 262.63) sausages were ?-terpinene, and in turkey (FD 2048 and OAV 353.86) sausages were linalool. © 2018, Springer Science+Business Media, LLC, part of Springer Nature.

Effects of non-thermal plasma (NTP) technology on the aroma and phenolic compositions and inactivation of lipoxygenase (LOX) enzyme activity of extra virgin olive oil were investigated for the first time. A short non-thermal plasma treatment with pure argon gas (2 standard liters per minute and an average voltage of 7 kV) was applied for 135 s on the olive oil sample. The LOX activity in the NTP treated oil was inhibited up to 42.9% in comparison with untreated oil. Mean values of the peroxides in both samples, expressed in meq oxygen/kg of oil, did not show any statistically significant difference. The values of the antioxidant potentials in the samples proved a mild reduction after NTP treatment. A total of 14 phenols and 31 volatiles were found in both samples with same profile. Although there was a slight difference in the test samples with regard to the concentration of individual phenolic and aroma compounds, this difference was not statistically significant. Therefore, NTP treatment had no statistically significant influence on the antioxidant activity, peroxide value, phenols and volatiles, except LOX activity. © 2019 Elsevier Ltd FDK-2015-5285 We thank the Çukurova University Research Found (No: FDK-2015-5285 ) for financial support. We also wish to thank Assoc. Prof. Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Turkey and Prof. Dr. Abdul Malik from Aligarh Muslim University, India for their outstanding editing and proof reading.

Sunflower oils obtained after frying potatoes for different times (1, 5, and 10) and non-fried oils were analyzed. In total, 43 aroma substances were identified by GC-MS analyses and aldehydes were detected as the main chemical group. The concentration of aldehydes increased with the frying process and among them, (E,E)-2,4-decadienal, (E)-2-heptenal, and hexanal were found to be the major aroma compounds. High performance liquid chromatography with diode array detector, coupled with mass in tandem mode, were employed for quantitative and qualitative analysis of phenolic compounds. Rutin was the major phenolic compound in sunflower oils followed by chlorogenic acid, and they constituted the largest proportion of the total phenolic content in all oil samples. The concentration of phenolic compounds of sunflower oil revealed essential changes during several thermal processes and underwent degradation during heating. Only about 2% of its initial content presented after 10 frying process. Practical applications: The present study explores the effects of the deep-fat frying process on aroma and phenolic compositions of sunflower oil. The cooking technique plays a significant role in the expanding global food industry. The findings of the research could be helpful for standardizing and preserving the taste, aroma, and nutritional value of the used oils and foods. Additionally, for the researchers, this study would give insight for identification and qualification phenolic and aroma compounds of sunflower oil. © 2019 Wiley Periodicals, Inc.

The aroma and aroma-active compounds of astragalus and citrus honeys were determined by GC-MS-olfactometry (GC-MS-O). The honey extracts were obtained by two different extraction techniques including liquid–liquid extraction (LLE) and solid phase extraction (SPE), and compared to determine the more representative odour aromatic honey extract. According to sensory analysis, the aromatic extract (40 g honey with 22 mL water) obtained by LLE was the most similar of honey odour. The amount of aroma compounds of citrus honey (14391.6 µg kg-1) was higher than astragalus honey (4270.1 µg kg-1). Terpenes and acids in citrus honey and esters and aldehydes in astragalus honey were the most dominant aroma compounds. Aroma extract dilution analysis (AEDA) was used to determine the aroma-active compounds of honey samples. By application of AEDA on the aromatic extracts isolated by LLE, 12 aroma-active compounds in astragalus honey and 23 in citrus honey could be detected within a flavour dilution (FD) factor range of 8–128. On the basis of the FD factor, phenylethyl alcohol in both honeys was the most powerful key compound and was described as the flowery odour. © 2016, Springer Science+Business Media New York.

Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family of Malvaceae. Aroma is one of the crucial parameters to determine the final tea overall quality and the consumer's preference and it is affected by different processing factors (drying, heating, brewing etc.). The aim of this study was to compare hot and cold brewing procedures on the aroma and aroma-active compounds of Beninese Roselle for the first time. Three different infusions were prepared and coded as R16M (16 min/98 °C), R40M (40 min/98 °C) and R24H (24 h/at ambient temperature). The aroma compounds of the infusion samples were extracted by liquid liquid extraction (LLE) method and determined by gas chromatography-mass spectrometry (GC-MS). A total of 38, 38 and 39 aroma compounds including alcohols, furans, acids, ketones, aldehydes, volatile phenols, lactones, pyranone, pyrrole, terpene and ester were detected in R16M, R40M and R24H infusions, respectively. The total aroma concentration of the cold infusion sample (R24H) was higher than those of two hot infusions. A significant reduction was found in the amount of these compounds in the sample prepared by hot infusion with 16 min (R16M). In all three samples, furans were identified as the dominant aroma group followed by alcohols. Based on the results of the aroma extract dilution analysis (AEDA), a total of 22 and 23 different key odorants were detected in hot infusions (R16M and R40M) and cold infusion (R24H) (ambient temperature), respectively. The powerful key odorants with regard to FD (flavor dilution) factors in all samples were prevailingly furans, alcohols, and aldehydes. The highest FD factors were found in furfural and 5-methyl-2-furfural providing caramel and bready notes. Principal component analysis (PCA) showed that Roselle infusions could clearly be discriminated in terms of their aroma profiles. The findings of this study demonstrate that the brewing procedures have a important impact on the final aroma and key odorants of Roselle infusions.

WOS: 000447304900053 PubMed ID: 30309564 The aim of this study was to identify phenolic compounds and measure the physicochemical properties of two pistachio (Pistacia vera L.) cultivars ('Uzun' and 'Ohadi'). For this purpose, the pistachios were subjected to four different hulling methods (wet hulling-WT, brine hulling-BR, wet-dry hulling-WD, and dry-dry hulling-DD) and a standard roasting treatment. Phenolic compounds were analyzed by HPLC-DAD-ESI-MSn. Twelve phenolics were identified and quantified in the samples, 10 of which were flavonoid and two non-flavonoid phenolic acids. In both cultivars, the major compounds were found to be gallic acid and catechin followed by eriodictyol-7-O-glucoside and eriodictyol. The dry-dry hulling method treated sample had higher antioxidant capacity, total phenol content, and phenolic compounds than the other hulling methods in both pistachio cultivars. After the roasting treatment, the antioxidant capacity, phenolic content, and a* value increased while the L* and b* values decreased. Cukurova UniversityCukurova University [ZF2013D33] We thank the Cukurova University Research Found [ZF2013D33] for financial support. We also wish to thank Bryan Christiansen from Global Research Society, LLC of New York, USA for his outstanding editing and proofreading.

The aroma and fatty acid compositions of selected Iranian nut oils including bitter almond, sweet almond, walnut, and hazelnut oils are analyzed. The volatile compounds are extracted using purge and trap extraction and identified by gas chromatography–mass spectrometry (GC–MS). In total, 21, 24, 25, and 37 aroma compounds are detected in extracts of bitter almond, sweet almond, walnut, and hazelnut oils, respectively. A total of 54 different volatile compounds composed of aldehydes, alcohols, terpenes, carboxylic acids, pyrazines, ketones, furans, and lactones are identified and quantified. Among them, aldehydes present the highest quantity of the overall volatiles in all samples, followed by terpenes in bitter and sweet almond oils, alcohols in walnut oil, and carboxylic acids in hazelnut oil. In addition to aroma compounds, a total of 15 fatty acids are identified and quantified in all oils. Among them, oleic acid in bitter almond, sweet almond, and hazelnut oils, while linoleic acid in walnut oils show the highest concentration. In addition, oleic acid is more dominant in hazelnut oil (80.48%) than the others. The findings of principal component analysis (PCA) exhibits that oils are discriminately different from each other according to fatty acids and aroma profiles. Practical Applications: Nut oil is one of the most widely consumed oils in Iran. The outcomes of this first investigation provide valuable information for understanding the aroma differences between oils of four well-known Iranian nuts. The purge and trap extraction set for separation followed by analysis and identification of those compounds by gas chromatography–mass spectrometry is an effective practical application tool for volatile description in valuable and expensive oil samples. It is observed that the aroma profiles of four samples are quite different than each other. This research provides valuable information to understand the fatty acids and aroma profile of the four well-known Iranian nut oils (walnut, hazelnut, bitter and sweet almond oils). Based on the results, sweet and bitter almond oils can be described with relatively similar flavor characteristics due to terpene and aldehyde groups, but hazelnut and walnut oils have different aroma profiles depending on other chemical groups. It can be said that walnut oil is associated with alcohols and furans, while hazelnut nuts oil with acids, lactones, pyrazines, and ketones. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

The popular flavor of tomato and its products are primarily due to a complex mixture of acids, sugars, amino acids, minerals, and volatile compounds. Within this mixture, the aroma of tomato and its products is an important attribute that greatly influences consumer acceptability and preference. In the present study, tomato and its two types of pastes, produced from hot and cold break methods, were subject to sensory profiling, aroma, and aroma-active compounds analysis. The key aroma compounds in tomato and its two types of pastes were characterized by application of direct solvent extraction with dichloromethane/solvent assisted flavor evaporation (SAFE), gas chromatography–mass spectrometry–olfactometry (GC–MS–O) technique and aroma extract dilution analysis (AEDA). Fresh tomato and its paste volatiles were composed of alcohols, aldehydes, lactones, carboxylic acids, ketones, furans, esters, volatile phenols, 13-C norisoprenoid, terpene, and pyrrols. Via AEDA application, a total of 21 and 13 key odorants were detected in tomato and its pastes, respectively. In tomato pastes, lower numbers of aroma-active compounds than in fresh tomato were determined. The most important difference of aroma-active compounds in tomato and its pastes was hexanal, (Z)-3-hexenal, 2,3-butanediol, (Z)-3-hexenol, (E)-2-octenal, benzaldehyde, (E,Z)-2,6-nonadienal, methyl salicylate, ß-ionone, 5-penthyl-2-(5H)-furanone and eugenol was not detected in tomato paste samples. On the basis of flavor dilution (FD) factors obtained by AEDA, the most powerful aroma-active compounds were (Z)-3-hexenal (FD = 512; green-grassy), 4-methyl-(5H)-furan-2-one (FD = 512; fruity), ß-ionone (FD = 512; floral-violet) in tomato; 6-methyl-5-hepten-2-one (FD = 1024; green-leafy) in cold break tomato paste and furfural (FD = 512; pungent) in hot break tomato paste. In the sensory analysis, the tomato paste produced with the cold processing method was more acclaimed in terms of color, smell, taste and fruity aroma than the paste produced via the hot processing method. © 2018, Springer Science+Business Media, LLC, part of Springer Nature. 114O884 The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) for financial support for this research project (Project No. 114O884). We also wish to thank Tufan Ozsari (Tat Industry Company, Turkey), for providing the samples and Bryan Christiansen for his outstanding editing and proof reading.

PubMedID: 28764557 This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography was coupled to mass spectrometry (GC–MS) allowed the quantitative and qualitative detection of 22 compounds in the sample. Aldehydes were the main chemical group in the sample and followed by aromatic alcohols and lactone. Aroma extract dilution analysis was implemented for the specification of key odourants of B. crataegina. In total, eight key odourants were detected in the extract of the sample, using GC–MS–Olfactometry and aldehydes were the leading chemical group. The key odourants, found to be contributing to the overall aroma in B. crataegina, were nonanal (FD = 1024; green, flowery), hexanal (FD = 512; green) and linalool (FD = 256; flowery, rose) because of high FD factors. © 2017 Informa UK Limited, trading as Taylor & Francis Group.

The present study was designed to characterize the volatile, aroma-active and phenolic compounds of wild thyme. Volatile components of T. serpyllum were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatography–mass spectrometry (GC-MS). The extraction method gave highly representative aromatic extract of the studied sample based on the sensory analysis. A total of 24 compounds were identified and quantified in Thymus serpyllum. Terpenes were qualitatively and quantitatively the most dominant volatiles in the sample. Aroma extract dilution analysis (AEDA) was used for the first time for the determination of aroma-active compounds of Thymus serpyllum. In total, 12 aroma-active compounds were detected in the aromatic extract by GC-MS-Olfactometry and terpenes were the most abundant compounds. High-performance liquid chromatography/electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) method was used for the phenolic compounds analysis. 18 phenolic compounds were identified and quantified in the T. serpyllum. Luteolin 7-O-glucoside, luteolin and rosmarinic acid were the most abundant phenolics in this herb. © 2015, Association of Food Scientists & Technologists (India).

Volatile compositions of coffee obtained from two different coffee brewing methods, Turkish coffee (TC) and French press coffee (FPC), were analyzed by the gas chromatography-mass spectrometry technique. Liquid–liquid extraction with dichloromethane was used for extraction of volatile compounds. A total of 60 and 58 volatile compounds comprising furans, lactones, phenolic compounds, pyridines, pyrazines, acids, cyclopentenes, pyrroles, furanones, ketones, alcohols, aldehydes and thiols were identified and quantified in TC and FPC, respectively. Among the detected compounds, furans were present in the highest levels, followed by lactones. Furfuryl alcohol followed by ɣ-butyrolactone, pyridine, hexadecanoic acid, maltol, 2-methyl pyrazine and furfuryl acetate were found in large amounts in both coffee brews. It was observed that the volatile profiles of both samples were quite similar. Based on the odor activity values (OAVs), 13 volatile compounds presented OAVs greater than 1 and guaiacol, 2,3-butanedione and furfuryl acetate were the highest OAVs in both coffee samples. Practical Applications Coffee is one of the most widely consumed beverages in the world. The results of this first study provide valuable information for understanding the aroma and odor activity value differences between Turkish coffee and French press coffee. The liquid–liquid extraction technique for isolation followed by analysis and identification of those compounds by gas chromatography-mass spectrometry is an effective practical application tool for volatile description in coffee samples. It was observed that the volatile profiles of both samples were quite similar.

PubMedID: 29469168 The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins. Copyright © 2018 John Wiley & Sons, Ltd. ZF2013YL2 We thank the Cukurova University Research Fund (No: ZF2013YL2) for its financial support. We also wish to thank Bryan Christiansen for his outstanding editing and proofreading.

European Biotechnology Congress -- MAY 25-27, 2017 -- Dubrovnik, CROATIA WOS: 000413585400076 …

Pistachio hull is a good source of natural phenolics and antioxidants. Thanks to these bioactive molecules, the use of pistachio hull as nutritional ingredients in foods has attracted the interest of the food industry. In this study, phenolic compounds, antioxidant capacity, total phenol content, and volatile compounds were measured in the hull of two cultivars of pistachio, Uzun and Ohadi. LC-ESI-MS/MS method was used for the phenolic compounds analysis; 11 compounds were identified and quantified in the samples in which the major phenolic compound was gallic acid. The aroma composition of the pistachio hulls was isolated by SAFE (solvent-assisted flavor evaporation) method with dichloromethane and analyzed by GC–MS. Aroma compounds, including terpenes, acids, alcohols, phenols, and benzenes, were identified in both types of hulls, numbering 22 in the Uzun variety and 20 in the Ohadi. A significant linear correlation was confirmed between total phenolic compounds and antioxidant activity of hull extracts. © 2016 Informa UK Limited, trading as Taylor & Francis Group.

The present study was designed to investigate the effect of microencapsulated Lactobacillus rhamnosus (L. rhamnosus) for aroma and other quality characteristics of Turkish dry-fermented sausage (sucuk). L. rhamnosus was microencapsulated with an optimal coating material combination and used in sucuk production as a probiotic culture. The samples were stored for a 2-, 4-, and 6-month period. After each storage period, physicochemical, microbiological, aroma, and sensorial properties of sucuk with microencapsulated L. rhamnosus were compared with the control sample (L. plantarum) and sucuk with free L. rhamnosus. At the end of the 6-month storage, the viability of the probiotic cell showed an approximately 1.0 log cfu/g reduction in sucuk with free L. rhamnosus and 0.20 log cfu/g reduction in sucuk with microencapsulated L. rhamnosus. The sucuk aromatic extracts were obtained by a Likens-Nickerson distillation and extraction system and analyzed by GC-MS. A total of 60 aroma compounds, including six aldehydes, nine acids, five alcohols, four esters, three volatile phenols, two sulphur compounds, and 31 terpenes were identified and quantified in the samples. The concentration of total aroma compounds was found to be between 9964.5 and 45135.3 µg/kg. Except for the 6-month storage treatment, the highest total amounts of aroma compounds were found in sucuk with microencapsulated L. rhamnosus followed by free L. rhamnosus and the control sample. It can be concluded that a novel sucuk production with microencapsulated L. rhamnosus probiotic had better quality in terms of overall aroma properties. © 2017, Springer Science+Business Media, LLC.

WOS: 000404745100030, PubMed ID: 28720958, Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty aroma compounds were identified in shalgam samples including 20 terpenes, 9 esters, 9 alcohols, 5 volatile acids, 6 volatile phenols, 5 lactones, 3 naphthalenes, 2 carbonyl compounds and 1 C13-norisoprenoids. It was found that the aroma profiles of shalgams were quite similar. However, the total volatile content of the shalgam samples increased with addition of Lb. plantarum., Scientific and Technical Research Council of Turkey (TUBITAK) [106O670]; Cukurova University Academic Research Projects Unit [ZF2006D31], The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) (Project No: 106O670), Cukurova University Academic Research Projects Unit (ZF2006D31) for their financial support and Hacinin Salgami Co. (Adana, Turkey) for providing raw materials for this study.