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Composition of Volatile Aromatic Compounds and Minerals of Tarhana Enriched With Cherry Laurel (Laurocerasus Officinalis)

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dc.authorscopusid16239847300
dc.authorscopusid55972182800
dc.contributor.authorTemiz, H.
dc.contributor.authorTarakçi, Z.
dc.date.accessioned2020-06-21T13:26:39Z
dc.date.available2020-06-21T13:26:39Z
dc.date.issued2017
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Temiz] Hasan, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Tarakçi] Zekai, Department of Food Engineering, Ordu Üniversitesi, Ordu, Turkeyen_US
dc.description.abstractDifferent 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. © 2017, Association of Food Scientists & Technologists (India).en_US
dc.identifier.doi10.1007/s13197-017-2513-z
dc.identifier.endpage742en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue3en_US
dc.identifier.pmid28298687
dc.identifier.scopus2-s2.0-85011693246
dc.identifier.scopusqualityQ1
dc.identifier.startpage735en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2513-z
dc.identifier.volume54en_US
dc.identifier.wosWOS:000396040400017
dc.identifier.wosqualityQ2
dc.language.isoenen_US
dc.publisherSpringer India sanjiv.goswami@springer.co.inen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.journalJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCherry Laurelen_US
dc.subjectGC–MSen_US
dc.subjectICP-MSen_US
dc.subjectMinor Mineralsen_US
dc.subjectTarhanaen_US
dc.subjectVolatile Aromatic Compoundsen_US
dc.titleComposition of Volatile Aromatic Compounds and Minerals of Tarhana Enriched With Cherry Laurel (Laurocerasus Officinalis)en_US
dc.typeArticleen_US
dspace.entity.typePublication

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