Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry

The present study investigates the aroma, key odorants and sensory profile of extra virgin olive oils from five well-known Turkish cultivars. The aromatic extract obtained by the purge and trap extraction system, according to a sensory analysis, resembled the odor of olive oil. A total of 22, 21, 18, 22 and 21 aroma-active compounds were detected in the extracts of Ayvalık, Memecik, Gemlik, Sarı Ulak and Beylik olive oils, respectively. The results show that Ayvalık has the highest flavor dilution (FD) value of 1024 with hexanal, (E)-2-hexenal and α-farnesene. Memecik has the highest FD value at 2048 with (E)-2-hexenal. Gemlik has the highest FD value of 1024 with (Z)-3-hexenyl acetate, (E)-2-hexen-1-ol and α-farnesene. Sarı Ulak has the highest FD value at 2048 with (E)-2-hexenal. Beylik has the highest FD value of 2048 with (E)-2-hexenal and hexanal. All cultivars represent the characteristic green, cut-grass, fruity odor notes

Progress report no. 4

Statement of responsibility on title-page reads: editors: M.J. Driscoll, D.D. Lanning, I. Kaplan, A.T. Supple ; contributors: A. Alvim, G.J. Brown, J.K. Chan, T.P. Choong, M.J. Driscoll, G. A. Ducat, I.A. Forbes, M.V. Gregory, S.Y. Ho, C.M. Hove, O. K. Kadiroglu, R.J. Kennerley, D.D. Lanning, J.L. Lazewatsky, L. Lederman, A.S. Leveckis, V.A. Miethe, P. A. Scheinert, A.M. Thompson, N.E. Todreas, C.P. Tzanos, and P.J. WoodIncludes bibliographical referencesProgress report; June 30, 1973U.S. Atomic Energy Commission contract: AT(11-1)225

Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential

Vinegars contain several bioactive compounds that are characterized according to the type of the raw material, such as grape vinegars and apple vinegars. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry was used for identification and quantification of phenolic compounds. Antioxidant properties of vinegars were determined by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid assays. Antimicrobial activities of vinegars were examined with an agar disc diffusion method with Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Gallic acid and chlorogenic acid were found to be the major phenolic acids accounting for the largest proportion of the total phenolic acid contents in grape vinegars and apple vinegars. Within the flavonols, quercetin-3-O-galactoside and quercetin were detected as the major compounds in grape vinegars. Apple vinegars were characterized by phloridzin, phloretin and high chlorogenic acid content. Antimicrobial activity results indicated that grape vinegars exhibited higher antimicrobial activity against tested bacterial strains correlated with their higher antioxidant capacity. Copyright © 2017 The Institute of Brewing & Distilling. Copyright © 2017 The Institute of Brewing & Distillin

Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC-DAD-ESI-MS/MS

In this study, quality parameters of clarified (CPJ) and unclarified pomegranate juices (UPJ) of “Hicaz” variety (obtained from industrial-scale fruit juice production plant) were investigated regarding general compositions (sugar, organic acid, color parameters, etc.), phenolic content and also antioxidant capacity. The predominant anthocyanin was detected as cyanidin-3,5-diglucoside followed by cyanidin-3-glucoside, delphinidin-3,5-diglucoside, delphinidin-3-glucoside, pelargonidin-3-glucoside, cyanidin pentoxide, pelargonidin-3,5-diglucoside. Cyanidin pentoxide was detected for the first time in this study in pomegranate juices in Turkey. During production, a decrease was observed in anthocyanins up to 39%. Fourteen colorless phenolic compounds were identified as primary ellagic acid, punicalagin-?, and punicalagin-ß. The most significant decrement in phenolic compounds was observed in clarification/filtration steps of CPJ and separation step of UPJ while an increase was detected after pressing. However, the reduction of phenolic content of CPJ was higher than UPJ during production. This decrease was probably related to the effect of clarification agents, filtration, and evaporation processes. Practical applications: Pomegranate juices have high nutritional value and health benefits with its rich content of phenolic compounds. Processing steps of unclarified and clarified pomegranate juices production could lead to differences in phenolic compounds and other bioactive properties. This study contributes valuable information for industrial production of pomegranate juices. © 2019 Wiley Periodicals, Inc.This research was made possible through the financial support from the Adana Alparslan T?rke??Science and Technology University by means of the thesis project, LTP-17332002. The authors acknowledge Goknur Food Company, Kozan for providing pomegranate juices

Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process

PubMedID: 27855905The 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. © 2016We 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