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

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dc.contributor.author Tarakci, Zekai
dc.contributor.author Temiz, Hasan
dc.date.accessioned 2022-08-16T05:05:25Z
dc.date.available 2022-08-16T05:05:25Z
dc.date.issued 2017
dc.identifier.uri http://doi.org/10.1007/s13197-017-2513-z
dc.identifier.uri https://link.springer.com/article/10.1007/s13197-017-2513-z
dc.identifier.uri http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1483
dc.description.abstract 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. en_US
dc.language.iso eng en_US
dc.publisher SPRINGER INDIA, 7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI, 110 001, INDIA en_US
dc.relation.isversionof 10.1007/s13197-017-2513-z en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject Tarhana; Cherry laurel; Volatile aromatic compounds; Minor minerals; ICP-MS; GC-MS en_US
dc.subject TRADITIONAL FERMENTED FOOD; FLOUR-YOGURT MIXTURE; PHENOLIC-ACID COMPOSITION; FUNCTIONAL-PROPERTIES; ANTIOXIDANT ACTIVITY; PRUNUS-LAUROCERASUS; SENSORY QUALITY; CEREAL FOOD; OAT FLOUR; ROEM. en_US
dc.title Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis) en_US
dc.type article en_US
dc.relation.journal JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE en_US
dc.contributor.department Ordu Üniversitesi en_US
dc.contributor.authorID 0000-0002-3828-3232 en_US
dc.identifier.volume 53 en_US
dc.identifier.issue 4 en_US
dc.identifier.startpage 735 en_US
dc.identifier.endpage 742 en_US


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