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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.

WOS: 000474706700013 Eight different commercial enzyme-modified cheeses (EMCs) were analysed, and the distinctive/common features of the products and production methods were investigated. Results showed that the total free fatty acid contents of EMC samples were 10 to 100 times higher than the values reported for the related cheese varieties. A total of 37 volatile compounds were identified, and acids were found as the most dominant group in all EMC samples. While furan compounds and 2-acetylpyrrole were most intensively detected in the goat cheese EMC, methyl ketones were found in the highest amounts in Blue cheese EMC. Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [115O229] This work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no: 115O229].

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.

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.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).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.

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.

The influence of different infusion times on phenolic, volatile, antioxidant, and colour properties of thyme (Thymus vulgaris L.) teas was investigated in the present study. The thyme teas were prepared using freshly boiled water at infusion times of 0, 2, and 5 min. The effect of infusion time on phenolics, volatiles, and antioxidant properties was clearly observed. Among the phenolic compounds identified in the samples by LC–MS–MS, luteolin-diglucuronide-glucuronide and protocatechuic acid-hexoside were identified for the first time ever in thyme teas, with the most dominant phenolic compound in all samples subsequently being luteolin-diglucuronide-glucuronide. A significant correlation between the phenolic compounds and antioxidant properties demonstrates that phenolic compounds affected the antioxidant potential of the thyme tea infusions. A total of 27 volatile compounds were identified and quantified in the samples. The main chemical group of the volatile compounds in the thyme teas was terpenes and represented almost 90% of the total volatiles in thyme teas. Among the terpenes, thymol (61.74–78.82%), p-cymene (8.92–17.90%) and carvacrol (4.41–5.62%) being the most abundant volatiles in all the teas. Results obtained by sensory evaluation indicate that taste panelists preferred thyme tea prepared at a 0-min infusion time. © 2018, Springer Science+Business Media, LLC, part of Springer Nature.

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.

Bu çalışmada, Kayseri iline ait çiçek balının aroma maddeleri bileşimi gaz kromatografisi -kütle spektrometresi (GC-MS) yardımıyla incelenmiştir. Baldaki aroma maddeleri diklorometan çözgeni kullanılarak sıvı-sıvı ekstraksiyon yöntemiyle ekstrakte edilmiştir. Temsili test ile yapılan analiz sonuçlarına göre kullanılan ekstraksiyon yöntemiyle elde edilen aromatik ekstrakt, bal kokusuna oldukça benzer bulunmuştur. GC-MS analiz sonuçlarına göre çiçek balında 11 adet asit, 5 adet alkol, 5 adet aldehit, 4 adet keton, 3 adet terpen, 3 adet lakton, 3 adet fenol, 3 adet ester, 3 adet piran ve 1 adet norisoprenoid olmak üzere toplam 41 adet aroma maddesi belirlenmiştir. In this study, aroma composition of floral honey obtained from Kayseri province was analyzed by gas chromatography-mass spectrometry (GC-MS). Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis (representivaness test), the aromatic extract obtained by liquid-liquid extraction was representative of honey odour. The results of GC-MS analysis showed that totally 41 aroma compounds including 11 acids, 5 alcohols, 5 aldehydes, 4 ketones, 3 terpenes, 3 lactones, 3 phenols, 3 esters, 3 pyrans and 1 norisoprenoid were identified and quantified.

Bu çalışmada, Adana ilinde yetiştirilen Gemlik ve Barnea zeytin çeşitlerinden elde edilen zeytinyağlarının aroma maddeleri belirlenmiştir. Aroma maddelerinin ekstraksiyonunda Likens-Nickerson buharlı distilasyon-ekstraksiyon tekniği (SDE) kullanılmıştır. Aroma maddelerinin tanımlanmaları ve miktarları sırasıyla GC-MS ve GC-FID teknikleri ile gerçekleştirilmiştir. Gemlik çeşidi zeytinyağının aroma maddeleri açısından, Barnea çeşidine göre daha zengin olduğu saptanmıştır. Gemlik çeşidinden elde edilen yağda toplam 51 (18 aldehit, 16 alkol, 5 keton, 7 terpen, 2 karboksilik asit ve 3 uçucu fenol), Barnea çeşidinden elde edilen yağda ise toplam 46 (18 aldehit, 13 alkol, 5 keton, 1 ester, 6 terpen, 1 karboksilik asit ve 2 uçucu fenol) adet aroma maddesi tanımlanmıştır. Her iki zeytinyağı örneğinin aroma maddelerinin benzerlik gösterdiği ve bu bileşiklerin toplam miktarının Gemlik’te 24640 µg/kg ve Barnea çeşidinde ise 21365 µg/kg olduğu belirlenmiştir. (E)-2-hekzenal her iki zeytinyağı örneğinde de en yüksek oranda bulunan aroma maddesidir. Öte yandan, Gemlik ve Barnea çeşidinden elde edilen zeytinyağlarında serbest yağ asitleri sırasıyla % 0.30 ve % 0.25 ve peroksit değerleri 10.37 ve 8.60 olarak bulunmuştur.

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.

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.Thirty-nine volatile compounds which they have a total concentration of 29 459 µg kgAlcohols, 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.

The effects of principal extraction conditions on the extraction rates of 10 selected volatile compounds (isoamyl alcohol, ethyl lactate, 2-nonanone, ethyl octanoate, 2-ethyl-1-hexanol, butanoic acid, phenethyl alcohol, phenol, ?-decalactone, and decanoic acid) with the headspace solid-phase microextraction (SPME) method for the analysis of white-brined cheese with two different fibers (CAR/PDMS and DVB/CAR/PDMS) were investigated. Optimum conditions were determined by using response surface methodology (RSM). Results showed that boiling points of volatile compounds significantly affected the effectivity of fibers. CAR/PDMS fiber was more suitable in isolation of the volatile compounds with low boiling point and suggested to be used in the SPME analysis of volatile compounds in white-brined cheese. The optimum condition for CAR/PDMS fiber was found to be as 56.20 °C, 84.92 min, and 549 min-1, for extraction temperature, time, and agitation speed, whereas it was calculated to be as 54.75 °C, 85.60 min, and 250 min-1 for DVB/CAR/PDMS fiber, respectively. © 2016, Springer Science+Business Media New York.

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.

The purpose of this study was to evaluate and compare the effects of early (EHVOO) and late harvest (LHVOO) dates on phenolic composition of virgin olive oils (VOO) from the Ayvalik (Edremit) variety. Liquid chromatography combined with a diode array detector and ion spray mass spectrometry in the tandem mode (LC-DAD-ESI-MS/MS) with negative ion detections was used for identification of phenolic compounds in the VOOs. A total of 14 phenolic compounds were identified and quantified in VOOs, including phenolic alcohols (2), phenolic acids (4), secoiridoids (5), and flavonoids (3). Secoiridoids followed by phenolic alcohols and flavonoids were the most abundant compounds of the VOOs. Among secoiridoids 3.4-DHPEA-EDA and 3.4-DHPEA-EA were the most dominant compounds. The antioxidant capacity of VOOs was determined by two different methods, including DPPH and ABTS. The antioxidant capacity of LHVOO was found to be higher than that of EHVOO. Additionally, significant linear correlation was confirmed between the phenolic content and antioxidant capacities of VOOs. © 2016, European Union.

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.

PubMedID: 28964371 The aim of the present research is to evaluate the chemical characterization of main compounds from Tunisian monocultivar extra virgin olive oil (EVOO) (‘Chemlali’, ‘Chétoui’, ‘Zalmati’ and ‘crossbreeding Chemlali by Zalmati’) extracted after the addition of different amounts (0% and 3%) of olive leaves. As expected for extra virgin olive oil, the main sterols found in all analyzed samples were ß-sitosterol, ?-5-avenasterol, campesterol and clerosterol. Stigmasterol, 24-methylene-cholesterol, cholesterol, campestanol, sitostanol, ?-7-stigmastenol, ?-5,24-stigmastadienol, and ?-7-avenasterol were also found in all samples, but in lower amounts. Most of these compounds were significantly affected by the cultivars but not to be affected by added leaves at 3% to olives prior to the extraction process. The obtained results revealed that 14 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all the studied olive oil samples, dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEA-EA) were the most abundant compounds. In addition, EVOO from ‘Chétoui’ cultivar extracted with 3% of olive leaves presented the highest amount of individual phenolic compounds. © 2016 Elsevier Ltd

PubMedID: 27855905 The effects of hot and cold break industrial tomato paste production steps on phenolic compounds, carotenoids, organic acids, hydroxy methyl furfural (HMF) and other quality parameters of tomato pastes were investigated in this study. Phenolic compounds, carotenoids, organic acids, and HMF analyses were performed with LC-DAD-ESI-MS/MS and LC-DAD-RID was used for the sugar analyses. Furthermore, the antioxidant capacities of tomato pastes were assessed via the DPPH and ABTS methods. The increase of phenol acids at the processing steps of cold break production method was higher than the hot break production method. According to PCA analyses, phenolic acids characterized cold break tomato pastes while hot break tomato pastes were characterized by flavanols and flavanones. The total amount of organic acids decreased with processing and the loss of organic acids was lower in cold break pastes. Heating and evaporation were determined as the most important processing steps in which the amount of different quality parameters change. © 2016 We wish to acknowledge the financial support by the “ TUBITAK Research Fund ” (Project no. TOVAG-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.

The aroma profile of shade-dried aerial part from Iranian dill (Anethum graveolens L.) and Savory (Satureja sahendica Bornm.) plants was analyzed by the gas chromatography–mass spectrometry (GC–MS) and gas chromatography–flame ionization detector (GC–FID). For the first time in these aromatic plants, the solvent-assisted flavour evaporation (SAFE) extraction method with dichloromethane was used prior to GC–MS. A total of 40 and 26 aroma compounds was identified in dill and savory. Dill contained 271.52 µg/g total amount of aroma compounds, which included terpenes (28), aldehydes (3), alcohol (1), acids (3), volatile phenols (3), ketone (1) and norisoprenoid (1). Savory possessed 10,547.16 µg/g total amount of aroma compounds, including terpenes (20), alcohol (1) and volatile phenols (5). Of all aroma compounds detected in both plants, terpenes were quantitatively the most dominant aroma volatiles. In the overall aroma volatiles, ?-phellandrene (160.0 µg/g) together with sabinene (26.5 µg/g), d-carvone (16.2 µg/g), dl-limonene (12.3 µg/g) and dill ether (7.8 µg/g) in dill and ?-terpinene (6236.83 µg/g) along with carvacrol (3239.19 µg/g), ?-pinene (267.08 µg/g), ?-thujene (219.36 µg/g) and ß-bisabolene (130.8 µg/g) in savory were the major compounds. © 2017, Springer Science+Business Media New York.

WOS: 000396939400001 PubMed ID: 28231089 The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography-mass spectrometry (GC-MS) technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples.

PubMedID: 25038709 Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample. A total of 21 aroma-active compounds were detected in aromatic extract of fresh tomato, of which 18 were identified. On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds identified in the extract were (Z)-3-hexenal (FD = 1024) and (E)-2-hexenal (FD = 256), which were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid and sugar found were citric acid and fructose, respectively. © 2014 Elsevier Ltd. All rights reserved.

European Biotechnology Congress -- APR 11-13, 2019 -- Valencia, SPAIN WOS: 000491118400040 …

[No abstract available]

BACKGROUND Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR and Sultaniye-SR) and two red (Antep karasi-AKR and Besni karasi-BKR) grape varieties were used in the present study. The aim of this study was to determine and compare the phenolic composition and antioxidant properties of Turkish raisins. RESULTS Four flavan-3-ols, six phenolic acids, four flavonols and 13 anthocyanins were identified and quantified in raisins. (+)-Catechin (range, 56.3–419 mg kg−1) was the mosst abundant flavanol, trans-caftaric acid (range, 20.48–114 mg kg−1) was the abundant dominannt phenol acid, quercetin-3-O-glucoside (range, 2.79–12.83 mg kg−1) was the dominant flavonoll and malvidin-3-O-(6-O-p-coumaroyl)-glucoside (range, 16.75–22.59 mg kg−1) wass the major anthocyanin in all raisins. Antioxidant capacity were 22.69–63.66, 5.07–40.47, 7.00–17.69 and 40.d 40.74–77.41 mmol Trolox kg−1 as determined bby the ABTS, DPPH, FRAP and ORAC assays, respectively. CONCLUSIONS 27 phenolic compounds from four phenolic families (i.e. flavan-3-ols, phenolic acids, flavonols and anthocyanins) have been characterised in the raisins of three white and two red grapes. The total phenolic and anthocyanins content vary widely among different raisins. Strong correlations between antioxidative capacity and phenolic content and between antioxidative capacity and flavonol content were noticed. © 2013 Society of Chemical Industry

Infectious diseases have represented a threat to human lives since the beginning of human existence. Many infectious diseases have been conquered through the discovery of antibiotics and antiviral agents. However, the antibiotic-resistant strains and mutant microorganisms that are now emerging are more powerful than the existing ones. In addition, some existing microorganisms have developed resistance to antibiotics, leading to infections that are more difficult to treat. Moreover, microbial biofilms cannot be treated by antibiotics and can cause chronic infections. Infectious diseases continue to pose a threat to humans, and continued efforts are needed to develop effective treatments.

Uzun yıllardır üzümyetiştiriciliğinde önemli bir konumda bulunan ülkemizde, üzüm işleyenişletmelerin atığı olarak her yıl açığa çıkan tonlarca üzüm posasınındeğerlendirilmesi, ülke ekonomisi için her geçen gün önem kazanmaktadır. Buanlamda üzüm çekirdek yağı, sahip olduğu zengin biyoaktif bileşikler nedeniylegıda, farmasotik ve kozmetik sektörlerince oldukça popüler bir ürün halinegelmiştir. Üzüm çekirdeği yağının ekstraksiyonunda soğuk pres yöntemi hembileşenlere zarar vermemesi, hem de maliyetinin düşük olması nedeniyle enyaygın kullanılan yöntem olmasına rağmen, günümüzde soğuk pres yöntemindeverimin düşük olması, daha yüksek verimle ekstraksiyon gerçekleştirebilen(çözücü destekli, süper-kritik sıvı destekli, mikrodalga destekli, ultrasesdestekli, enzim destekli vb.) farklı yöntemlerin geliştirilmesine olanaksağlamıştır. Bu derlemede üzüm çekirdeği yağı ekstraksiyonunda kullanılanönemli ekstraksiyon yöntemlerinin olumlu ve olumsuz özellikleri ayrıntılıolarak ele alınmıştır., Valorizationof grape marc, is a refuse of grape processing factories revealing each year intons, is gaining an economic importance for the Turkey which has a significantposition in viticulture for many years. In this manner, grape seed oil hasbecome a popular product for food, pharmaceutical and cosmetic industries dueto its rich bioactive components. Although, the cold press method is the mostused one for the grape seed oil extraction as both being innocuous for oil constituentsand having low cost; limited yield of this method lead to progress variousmethods (solvent assisted, supercritic liquid assisted, microwave assisted,ultrasound assisted, enzyme assisted etc.) which are able to carry out higherextraction yields so far. In this review, the advantages and disadvantages ofimportant methods used for grape seed oil extraction were discussed in detail.

WOS: 000388819600003 Aroma, aroma-active compounds and fatty acid profiles of Iranian olive oil obtained from the cv. Mari were investigated for the first time in the current study. Aroma extracts were isolated from the oil by using a purge and trap extraction system and their compositions were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). A total of 35 aroma compounds comprising alcohols, aldehydes, acids, esters, ketones, terpenes and volatile phenols were identified and quantified in the assayed samples. Aldehydes were present at the highest levels, followed by ketones and alcohols. (E)-2-Hexenal was quantitatively (1589 A mu g kg(-1)) the main aroma compound in the analyzed oils, followed by hexanal and (E)-2-heptenal. The aroma-active volatiles were elucidated in the aromatic extract by applying aroma extract dilution analysis (AEDA). The results of AEDA revealed 17 aroma-active compounds. Under these condition it was possible to completely identify 16 of these compounds. Regarding to the flavor dilution (FD) factor, the most potent odorants with the highest FD factor were (E)-2-hexenal (512), followed by hexanal, 6-methyl-5-hepten-2-one, (E)-2-decenal and one unknown compound (LRI = 1871). The fatty acid profile of the tested oils was composed of thirteen compounds. Oleic acid was the main fatty acid (76.01 %) followed by palmitic acid.

Aroma profile from ripened fruits of Dwarf Cavendish banana cultivars grown under open-field (OF) and protected area (PA) cultivation was studied in order to determine aroma differences. Aroma compounds were extracted with dichloromethane, and analysed by gas chromatography (GC)-flame ionisation detection and GC-mass spectrometry. According to sensory analysis, the aromatic extract of banana was representative of banana odour. A total of 80 components were identified and quantified in OF-banana and 76 in PA-banana. Open-field banana contained more aroma compounds both qualitatively and quantitatively. Of all aroma compounds measured, esters were present in the highest amounts, followed by aldehydes. The main esters were isoamyl acetate, 2-pentanol acetate and isoamyl butanoate. The total amount of esters in OF-banana was 23.8. mg/kg and in PA-banana 20.5. mg/kg. Based on the sensory analysis, OF-banana was preferred over bananas produced in protected areas, because of their aroma quality. © 2012 Elsevier B.V. Firat University Scientific Research Projects Management Unit The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) for financial support for this research project (Project No. TUBITAK-107O156). The paper was supported by the Scientific Research Projects Coordination Unit of Akdeniz University. The authors would like to express their gratitude to Assoc. Prof. Dr. David Turner, University of Western Australia/Australia and Dr. Tomas Ayala-Silva, Horticulturist, USDA/ARS, Miami, FL, U.S.A., and Emeritus Prof. Richard A. Weismiller, University of Maryland, U.S.A for critical review of the manuscript.

This research was undertaken to evaluate the phenolic compositions and antioxidant capacities of strawberry cultivars (Camarosa, Seyhun, and Osmanli) grown in Turkey. High performance liquid chromatography coupled with diode array and coulometric array detectors were used to characterize and quantify organic acids and phenolic compounds. Four organic acids (citric, malic, shikimic, and ascorbic acids) were determined. The major organic acid was found as citric acid. A total of 18 phenolic compounds, anthocyanins (6), phenol acids (4), ellagitannins (3), flavan-3-ol (1), and flavonol (4), were identified and quantified in strawberry cultivars. The total content of phenolics in strawberry cultivars ranged from 39.96 (Seyhun) to 73.87 (Camarosa) mg/100g of fw. Antioxidant activities of strawberry cultivars were measured by using the DPPH • (2,2-diphenyl-1-picrylhydrazyl) assay, and the highest antioxidant activity (AE) was observed for Camarosa (194.70×10 -3), followed by Osmanli (151.71×10 -3), and Seyhun (100.21×10 -3). © 2011 Copyright Taylor and Francis Group, LLC.

Summary This research was undertaken to evaluate the sugars, organic acids, phenolic compositions and antioxidant capacities of sweet cherry cultivars (Van, Noir de Guben, Larian and 0-900 Ziraat) grown in Turkey. High-performance liquid chromatographic methods were used to identify and quantify four sugars (sucrose, glucose, fructose and sorbitol) and four organic acids (malic, citric, shikimic, and fumaric acid). The major organic acid was found as malic acid (8.54–10.02 g kg−1 of FW). With regard to sugars, glucose was present in the largest amounts (44.71–48.31 g kg−1 of FW) for sweet cherry cultivars. The sum of sugars ranged from 103.87 (Larian) to 113.13 g kg−1 of FW (0-900 Ziraat) and that of organic acids from 12.01 (0-900 Ziraat) to 14.17 g kg−1 of FW (Noir de Guben). A total of eleven phenolic compounds were identified and quantified in sweet cherry cultivars, including hydroxycinnamic acids (3), anthocyanins (5), flavan-3-ols (2) and flavonol (1) compounds. Total phenolic contents ranged from 88.72 (Van) to 239.54 (Noir de Guben) mg/100 g of FW, while antioxidant activities ranged from 2.02 to 7.75 μm Trolox equivalents g−1 of FW.

PubMedID: 21922666 In this study, the differences in the aroma compounds released after the free-run and pressed juices of cv. Emir grape (Vitis vinifera L.) were evaluated. Aroma compounds were obtained by liquid-liquid extraction with CH 2Cl 2, and then analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). According to the results, pressing uniformly increased the levels of the aromatic constituents, but this treatment lowered the grape juice quality for winemaking by increasing the total phenolic compounds, browning index, and C 6-alcohol levels (green-herbaceaous odor) as compared to the free-run juice. From all the aroma compounds identified in both juices, hexan-1-ol, (E)-hex-2-en-1-ol, isobutanol, isoamyl alcohol, and 2-phenylethanol were the most abundant volatile compounds. Copyright © 2011 Verlag Helvetica Chimica Acta AG, Zürich.

BACKGROUND:Orangeflavouristheresultsofanaturalcombinationofvolatilecompoundsinawell-balancedsystemincluding sugars,acidsandphenoliccompounds.Thispaperreportstheresultsofthefirstdeterminationofaroma,organicacids,sugars, and phenolic components in Dortyol yerli orange juices. RESULTS: A total of 58 volatile components, including esters (nine), terpenes (19), terpenols (13), aldehydes (two), ketones (three), alcohols (four) and acids (eight) were identified and quantified in Dortyol yerli orange juice by GC-FID and GC-MS. Organic acids, sugars and phenolic compositions were also determined by HPLC methods. The major organic acid and sugar found were citric acid and sucrose, respectively. With regard to phenolics, 14 compounds were identified and quantified in the orange juice. CONCLUSION: Terpenes and terpenols were found as the main types of volatile components in Dortyol yerli orange juice. In terms of aroma contribution to orange juice, 12 compounds were prominent based on the odour activity values (OAVs). The highest OAV values were recorded for ethyl butanoate, nootkatone, linalool and DL-limonene. When we compare the obtained results of cv. Dortyol orange juice with the other orange juice varieties, the composition of Dortyol orange juice was similar to Valencia and Navel orange juices. c � 2011 Society of Chemical Industry

PubMedID: 21186818 Aroma and aroma-active compounds of wild grey mullet (Mugil cephalus) were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by simultaneous distillation and extraction (SDE) was representative of grey mullet odor. A total of 50 aroma compounds were identified and quantified in grey mullet. Aldehydes were qualitatively and quantitatively the most dominant volatiles in grey mullet. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of fish sample. A total of 29 aroma-active compounds were detected in aromatic extract of grey mullet, of which 24 were identified. On the basis of the flavor dilution (FD) factor, the most powerful aroma active compounds identified in the extract were (Z)-4-heptenal and nonanal, which were described as the strong cooked fish and green-fruity odor, respectively. © 2010 American Chemical Society.

Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting of different chemical classes acids (13), alcohols (7), phenols (3), terpene (1), esters (2), ketones (2), aldehyde (1), lactone (1) and hydrocarbons (2) were determined. The amounts of volatile compounds were found to be 21,544 &micro, g kg&minus, 1. The application of aroma extract dilution analysis (AEDA) revealed the presence of 13 odor-active compounds alcohols (2), carboxylic acids (4), phenols (2), terpene (1), ketone (1), hydrocarbon (1) and unknown compounds (2) in Nigella sativa L. extract. Flavor dilution (FD) factors of key odorants ranged between 4 and 1024, while odor activity values (OAV) were in the range of 1.0 to 170.8. Acetoin was the only aroma-active ketone detected in Nigella sativa L. seed extracts. It had the strongest aroma (FD = 1024) and provided a buttery odor. This compound represented the most abundant compound of overall aroma profile with a concentration of 9394 &micro, 1, followed by isobutanoic acid (FD = 512 with a concentration of 218 &micro, 1) and contributed a powerful aroma and a cheesy characteristic odor.

Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography-mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin-3-glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines. PRACTICAL APPLICATIONS Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid-chromatography- mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer. © 2009 Wiley Periodicals, Inc.

The odour-active and off-odour components of rainbow trout (Oncorhynchus mykiss) were evaluated by gas chromatography coupled with olfactometry and mass spectrometry. A microwave assisted distillation followed by solvent extraction (MAD-SE) method for isolation of volatiles in rainbow trout has been developed. Sensory analysis shows that the aromatic extract obtained by this method was representative of rainbow trout odour. A total of 34 and 32 odorous components were separated in DB-5 and DB-Wax column, respectively, and 29 and 27 of these compounds were identified. Among them, nonanal (green, floral), (E,E)-2,4-octadienal (green, cucumber), 2-methylisoborneol (musty), and geosmin (earthy) were the most important contributors to the aroma because they were perceived by all eight panellists in aromatic extracts by Gas chromatography-olfactometry. © 2008 Elsevier Ltd. All rights reserved. We thank all of the members of our sensory panel, who devoted a lot of their precious time to the sensory assessment of rainbow trout extracts. Serkan Selli is also grateful to Conseil Regional of Pays de Loire for a Post-Doc Grant. Special thanks are also to the Cécile Marzin, Michèle Moreau and Catherine Fillonneau for technical assistance.

Organic acids, sugars, phenolic compositions and antioxidant capacities of orange juice and orange wine obtained from the cv. Kozan of Turkey were determined. High-performance liquid chromatographic methods were used to identify and quantify of these compounds. Three organic acids (citric, malic and ascorbic acids) and three sugars (sucrose, glucose and fructose) were determined. The major organic acid was found as citric acid. With regard to sugars, sucrose was present in the largest amounts for orange juice and wine. A total of 13 phenolic compounds were identified and quantified in orange juice and wine, including hydroxybenzoic acids (2), hydroxycinnamic acids (5), and flavanones (6). Hesperidin, narirutin and ferulic acid were the most abundant phenolic compounds in orange juice and wine. Antioxidant activities of orange juice and wine were measured using the DPPH• (2,2-diphenyl-1-picrylhydrazyl) assay, and the antioxidant capacity of orange juice was found to be higher than that of orange wine. © 2008 Elsevier B.V. All rights reserved. The authors would like to thank the University of Cukurova for financial support to this research project (Project no. ZF-2006-BAP-18).

The phenolic compounds and antioxidant capacities of orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) were determined. A high-performance liquid chromatographic method coupled with diode-array detection was used to identify and quantify phenolic compounds of the orange juices. A total of 18 phenolic compounds were identified and quantified in Moro and Sanguinello orange juices, including hydroxybenzoic acids (2), hydroxycinnamic acids (5), flavanones (5), and anthocyanins (6). It was observed that total phenolic content of Moro juice was higher than that of Sanguinello juice. Ferulic acid was the most dominant hydroxycinnamic acid and cyanidin 3-(6¨-malonyl glucoside) and cyanidin 3-glucoside were the most dominant anthocyanins in both cultivars. Antioxidant activities of orange juices were measured using the DPPH· (2,2-diphenyl-1-picrylhydrazyl) method. According to DPPH· assays, the antioxidant capacity of Moro juice was found to be higher than that of Sanguinello juice. © 2007 Elsevier Ltd. All rights reserved. The authors would like to thank the University of Cukurova for financial support to this research project (Project no. ZF-2006-BAP-8).

The volatile constituents of blood orange wine were determined. Moro variety (Citrus sinensis [L.] Osbeck) was used for the production of wine. The fermentation was performed spontaneously at 20C. Volatile components were extracted with dichloromethane, and analyzed by gas chromatography-flame ionization detection (GC/FID) and gas chromatography-mass spectrometry (GC/MS). A total of 64 volatiles, including higher alcohols (20), esters (13), terpenes (11), acids (7), volatile phenols (6), lactones (2), acetal compounds (2), ketone (1), aldehyde (1) and acetoin (1) were identified in wine. The total amount of volatile compounds was 125.0 mg/L. Higher alcohols and esters were the largest groups and made up more than 86% of the volatiles. © 2007, The Author(s); Journal compilation © 2007, Blackwell Publishing.