Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana

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dc.contributor.authorRouseff, Russell L.
dc.contributor.authorSmoot, John M.
dc.contributor.authorDağdelen, A. Fatih
dc.contributor.buuauthorGöçmen, Duygu
dc.contributor.buuauthorGürbüz, Ozan
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.researcherid0000-0001-7871-1628tr_TR
dc.contributor.scopusid55967047900tr_TR
dc.contributor.scopusid8528582100tr_TR
dc.contributor.scopusid18133776200tr_TR
dc.date.accessioned2021-09-01T10:13:52Z
dc.date.available2021-09-01T10:13:52Z
dc.date.issued2004-05
dc.description.abstractThe influence of drying methods on the aroma active volatiles of sun-dried tarhana (SDT) and vacuum-dried tarhana (VDT) were compared using headspace SPME, GC-O and GC-MS. Although vacuum drying reduced the total amount of volatiles as compared to SDT (total FID peak area), more aroma active material was retained with VDT (total olfactory peak area). Vacuum drying retained a greater number of aroma active components (41) whereas the sun-dried method retained only 23. Aldehydes were the largest single class of aroma compounds in both types of tarhana: 17 in VDT and 10 in SDT. Other differentiating aroma compounds include alcohols, terpenes, and phenols such as geraniol, terpinolene, and 4-vinylguaiacol among others. A total of 22 aroma active components were present in greater amounts in the VDT versus only four aroma compounds present in greater amounts in the SDT.en_US
dc.identifier.citationGöçmen, D. vd. (2004). “Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana”. European Food Research and Technology, 218(6), 573-578.en_US
dc.identifier.endpage578tr_TR
dc.identifier.issn1438-2377
dc.identifier.issue6tr_TR
dc.identifier.scopus2-s2.0-19944377105tr_TR
dc.identifier.startpage573tr_TR
dc.identifier.urihttps://doi.org/10.1007/s00217-004-0913-6
dc.identifier.urihttps://link.springer.com/article/10.1007/s00217-004-0913-6
dc.identifier.urihttp://hdl.handle.net/11452/21598
dc.identifier.volume218tr_TR
dc.identifier.wos000221191600014tr_TR
dc.indexed.scopusScopustr_TR
dc.indexed.wosSCIEtr_TR
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.collaborationYurt dışıtr_TR
dc.relation.journalEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectTomato paste volatilesen_US
dc.subjectGhanaian maize doughen_US
dc.subjectCapsicum-annuumen_US
dc.subjectStarter cultureen_US
dc.subjectWheat-flouren_US
dc.subjectFermentationen_US
dc.subjectIdentificationen_US
dc.subjectTemperatureen_US
dc.subjectOriginen_US
dc.subjectAlcoholsen_US
dc.subjectAldehydesen_US
dc.subjectCharacterizationen_US
dc.subjectDryingen_US
dc.subjectGas chromatographyen_US
dc.subjectKetonesen_US
dc.subjectPhenolsen_US
dc.subjectQuality controlen_US
dc.subjectRaw materialsen_US
dc.subjectSulfuren_US
dc.subjectSunen_US
dc.subjectOdorsen_US
dc.subjectGC-MSen_US
dc.subjectAroma active compoundsen_US
dc.subjectOlfactometryen_US
dc.subjectTarhanaen_US
dc.subjectOdorsen_US
dc.subject.scopusBulgur; Wheat Flour; Debranningen_US
dc.subject.wosFood science & technologyen_US
dc.titleGas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhanaen_US
dc.typeArticle
dc.wos.quartileQ2en_US

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