Sızma zeytinyağında zeytinin olgunlaşması ve soğuk plazma işleminin aromaaktif, fenol bileşikleri ve diğer kalite parametreleri üzerine etkisi.

TEZ12929Tez (Doktora) -- Çukurova Üniversitesi, Adana, 2017.Kaynakça (s. 229-269) var.XXIII, 271 s. :_res. (bzs. rnk.), tablo ;_29 cm.Bu çalışmada, Türkiyenin önemli yağlık zeytin çeşitlerinden olan Nizip Yağlık (Nizip-Gaziantep) çeşidinden farklı olgunluk aşamalarında (yaklaşık 2.5, 3.5 ve 4.5 olgunluk indeks değerlerinde) zeytinyağları elde edilip analizlerde kullanılmıştır. Çalışmada, farklı olgunluk evrelerinde toplanan zeytinlerden elde edilen zeytinyağları, duyusal olarak değerlendirilmiş ve olgunluk aşamasının zeytinyağlarında aroma, fenol bileşikleri ve bazı genel kimyasal özellikleri üzerine etkileri incelenmiştir. Ayrıca, farklı olgunluk aşamalarında toplanan zeytinlerden elde edilen zeytinyağlarını karakterize eden aroma-aktif bileşikler, oldukça hassas bir teknik olan GC-MS-Olfaktometri (GC-MS-O) ile ilk kez belirlenmiş ve olgunluk aşamaları arasındaki farklılıklar gözlemlenmiştir. Ardından, duyusal analiz sonuçları açısından öne çıkan yağ örneği (3.5 olgunluk indeksi), son zamanlarda uygulanmaya başlanan ve gelecek vaat eden yöntemlerden biri olan “termal olmayan teknoloji (soğuk plazma)” ile muamele edilmiştir. Analizler sonucunda, zeytinyağlarında aroma ve aroma-aktif bileşiklerinin çeşidi ve sayısı, zeytin meyvesinin olgunluk aşamalarına göre önemli farklılıklar gösterdiği belirlenmiştir. Ayrıca, aroma, fenolik bileşiklerin profilinin, termal olmayan plazma muamelesinden sonra yağlarda öneml& bir farklılık göstermedi; ancak konsantrasyonları hafifçe değişti.In this research, extra-virgin olive oils obtained from Nizip Yaglik olive variety, one of the important olive varieties of Turkey, during the different olive ripening stages (about 2.5, 3.5 and 4.5 maturity index values), were used to investigate aroma profıle and phenolic compounds by instrumental, biotechnological, sensory and chemometric methods. Aroma profile in the olive oils obtained at diverse fruit ripening periods and their aroma-active compounds that characterized these oils were first time determined by GC-MS-O techniques. The extraction of the aroma compounds were made by solvent-assisted flavor evaporation (SAFE) method which was applied in olive oil for the first time. Additionally, phenolic compounds by using LC-MS-MS technique and other quality parameters of olive oils were investigated in details. The olive oil obtained from the optimal maturity stage (3.5 maturity index) according to the sensory analysis was treated by the cold-plasma technology for the first time to investigate the quality changes such as aroma profile, phenolic compounds, antioxidant capacity and lipoxygenase enzyme activity. In the results of analysis, the type and number of aroma and aroma-active compounds of olive oils exhibited significant differences with respect to the maturation indexes of olives. Moreover, the type and number of aroma, phenolic compounds didn’t show any differences in oils after nonthermal plasma treatment, however, their concentrations mildly changed

LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives

WOS: 000461885200004PubMed ID: 30593706The current study was designed to find out how olive maturity indices (2.5, 3.5, and 4.5) affect the individual phenolic compounds and antioxidant potencies of olive oils produced from cv. Nizip Yaglik olives. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry in multiple reaction monitoring mode was utilized for the determination of phenolic composition qualitatively and quantitatively. Findings asserted a quite similar phenolic profile (14 phenols) depending on the various phenolic groups in all oils, while the concentration of total and individual phenolic compounds revealed significant differences between the samples statistically (p < 0.05). Among the individual phenolic classes in all samples, secoiridoids were the most prevailing group and their total content showed a clear significant decline as the olive fruits get ripened. Antioxidant potency values showed a clear diminution attitude during the maturation of the olives. The principal component analysis revealed that oils were discriminated from each other according to phenolic compounds and antioxidant potencies. Moreover, oils obtained from the unripe and medium-ripe fruits possessed a very good quality marked by their elevated phenolic levels.Cukurova UniversityCukurova University [FDK-2015-5285]Cukurova University, Grant/Award Number: FDK-2015-528

Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and Aroma Extract Dilution Analysis (AEDA)

WOS: 000466007700001The aroma compounds of ayran were isolated using solvent-assisted flavor evaporation (SAFE) resulting in a more representative extract of ayran odor compared to liquid-liquid extraction (LLE), solid-phase extraction (SPE), and simultaneous distillation-extraction (SDE). The aromatic extract was subjected to sensory analysis and identified and quantified by gas chromatography-mass spectrometry (GC-MS). A total of 19 volatile compounds were detected that included alcohols, aldehyde, acids, esters, ketones, and terpenes. However, the compounds present at the highest concentrations were ethyl lactate, ethanol, 2,3-butanediol, acetoin, and acetic acid. The key odorants for the ayran drinks were detected using aroma extract dilution analysis (AEDA) and GC-MS-olfactometry (GC-MS-O). A total of 14 aroma-active compounds were determined for the first time. The flavor dilution (FD) factors ranged between 4 and 512 while their odor activity values (OAVs) were from 1.35 to 1126.99. Ethyl lactate (FD of 512 whey/creamy), 2-methylbutanal (FD of 512, fruity), acetoin (FD of 256, buttery creamy), and butanoic acid (FD of 256, cheesy-sweet) were the strongest aroma-active components of the Ayran drink

Key odorants of a Moroccan fermented milk product "Lben" using aroma extract dilution analysis

WOS: 000485085500027PubMed ID: 31413409Lben 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

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

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;g kg&minus;1, followed by isobutanoic acid (FD = 512 with a concentration of 218 &micro;g kg&minus;1) and contributed a powerful aroma and a cheesy characteristic odor

GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

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