Literature DB >> 28298687

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

Hasan Temiz1, Zekai Tarakçı2.   

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.

Entities:  

Keywords:  Cherry laurel; GC–MS; ICP-MS; Minor minerals; Tarhana; Volatile aromatic compounds

Year:  2017        PMID: 28298687      PMCID: PMC5334232          DOI: 10.1007/s13197-017-2513-z

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  13 in total

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Authors: 
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Journal:  J Food Sci Technol       Date:  2010-12-22       Impact factor: 2.701

4.  Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats.

Authors:  A Kilci; D Gocmen
Journal:  Food Chem       Date:  2013-09-07       Impact factor: 7.514

5.  Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.

Authors:  Ilkin Yucel Sengun; Dennis S Nielsen; Mehmet Karapinar; Mogens Jakobsen
Journal:  Int J Food Microbiol       Date:  2009-08-04       Impact factor: 5.277

6.  Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour.

Authors:  A Kilci; D Gocmen
Journal:  Food Chem       Date:  2013-11-26       Impact factor: 7.514

7.  Influence of resistant starches on chemical and functional properties of tarhana.

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Journal:  J Food Sci Technol       Date:  2014-10-11       Impact factor: 2.701

Review 8.  Food phenolics and lactic acid bacteria.

Authors:  Héctor Rodríguez; José Antonio Curiel; José María Landete; Blanca de las Rivas; Félix López de Felipe; Carmen Gómez-Cordovés; José Miguel Mancheño; Rosario Muñoz
Journal:  Int J Food Microbiol       Date:  2009-04-05       Impact factor: 5.277

9.  Chemical and antioxidant properties of Laurocerasus officinalis Roem. (cherry laurel) fruit grown in the Black Sea region.

Authors:  Sevgi Kolayli; Murat Küçük; Celal Duran; Ferda Candan; Barbaros Dinçer
Journal:  J Agric Food Chem       Date:  2003-12-03       Impact factor: 5.279

10.  Determination of mould and aflatoxin contamination in tarhana, a Turkish fermented food.

Authors:  Hilal Colak; Hamparsun Hampikyan; Enver Baris Bingol; Omer Cetin; Meryem Akhan; Sumeyre Ipek Turgay
Journal:  ScientificWorldJournal       Date:  2012-04-24
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  1 in total

1.  Microbiological and chemical properties of wet tarhana produced by different dairy products.

Authors:  Sultan Arslan-Tontul; Ceren Mutlu; Cihadiye Candal; Mustafa Erbaş
Journal:  J Food Sci Technol       Date:  2018-09-18       Impact factor: 2.701

  1 in total

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