Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)

Creative Commons License

Temiz H., TARAKÇI Z.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.54, sa.3, ss.735-742, 2017 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 54 Sayı: 3
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/s13197-017-2513-z
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.735-742
  • Anahtar Kelimeler: Tarhana, Cherry laurel, Volatile aromatic compounds, Minor minerals, ICP-MS, GC-MS, TRADITIONAL FERMENTED FOOD, FLOUR-YOGURT MIXTURE, PHENOLIC-ACID COMPOSITION, FUNCTIONAL-PROPERTIES, ANTIOXIDANT ACTIVITY, PRUNUS-LAUROCERASUS, SENSORY QUALITY, CEREAL FOOD, OAT FLOUR, ROEM.
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

Different concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce tarhana samples. Volatile aromatic compounds and minor mineral content were investigated. Volatile aromatic compounds were analyzed by using GC-MS with SPME fiber and minor mineral values were evaluated with inductively coupled plasma optical emission spectrometer. The statistical analysis showed that addition of pulp affected volatile aromatic compounds and minor mineral content significantly. Thirty five volatile aromatic compounds were found in tarhana samples. The octanoic acid from acids, benzaldehyde (CAS) phenylmethanal from aldehydes, 6-methyl-5-hepten-2-one from ketones, octadecane (CAS) n-octadecane form terpenes, ethyl caprylate from esters and benzenemethanol (CAS) benzyl alcohol from alcohols had the highest percentage of volatile aromatic compounds. Tarhana samples were rich source of Mn, Cu and Fe content.