GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

Ozkara, Kevser Tuba; Amanpour, Asghar; Güçlü, Gamze; Kelebek, Haşim; Selli, Serkan

doi:10.1007/s12161-018-1403-y

Cited by 36 publications

(34 citation statements)

References 43 publications

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“…Chemical compositions of sausages were in accordance with national regulations and showed similarities to those reported form other authors [9,10,11]. A total of 103 volatile compounds were identified and consisted of 12 acids, 16 ketones, 21 terpenes, 20 alcohols, 9 esters, 13 hydrocarbons and 12 miscellaneous compounds.…”

Section: Resultssupporting

confidence: 81%

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Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS

Sulejmani

Demiri

2020

CI&CEQ

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Section: Resultssupporting

confidence: 81%

“…In sausages manufactured in the traditional way, terpenes are important volatile compounds with origins in plants that constitute the mixture of the product. A wide variety of terpenes and their derivatives have been isolated in Turkish sausages [9,10].…”

Section: Ketonesmentioning

confidence: 99%

Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS

Sulejmani

Demiri

2020

CI&CEQ

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“…Alcohols, such as 1-octanol, linalool, ( Z )-3-nonen-1-ol, 1-nonanol, levomenthol, geraniol, and 2,4-decadien-1-ol were produced by different strains during fermentation. In particular, 1-octanol has had an aroma of mushrooms and linalool had a floral odor [20]. Dimethyl-silanediol, 1-hexanol, benzyl alcohol, and phenylethyl alcohol were detected in the fermented goji juice samples and raw juice.…”

Section: Resultsmentioning

confidence: 99%

“…The benzyl alcohol and phenylethyl alcohol contents were significantly increased after fermentation, where their concentrations followed the order of: SZVP (76.86 µg/100 g) > SZP (55.87 µg/100 g) > SLV (54.71 µg/100 g). These chemicals have floral odors and the OAVs were greater than 1 [20], indicating their contributions to the overall flavor of the goji juice.…”

Section: Resultsmentioning

confidence: 99%

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

et al. 2019

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Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry (Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24–16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV (Lactobacillus rhamnosus, Lactobacillus reuteri, and Bacillus velezensis), SZP (Lactobacillus rhamnosus, Lactobacillus plantarum, and Bacillus licheniformis), and SZVP (Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus velezensis, and Bacillus licheniformis) mixtures, and the protein contents increased 1.31–2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.

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“…They likely serve as important food odorants in tropical grown A. carambola fruit [53]. Nonanal, the major straight-chain aliphatic aldehyde [54], was detected in all fruits at 13.8-33.5%. β-Cyclocitral, a woody or blue-green off-flavor compound [55] was the only aliphatic cyclic aldehyde detected almost exclusively in Indonesian fruit (4.9%).…”

Section: Aldehydesmentioning

confidence: 95%

Nutrient and Sensory Metabolites Profiling of Averrhoa Carambola L. (Starfruit) in the Context of Its Origin and Ripening Stage by GC/MS and Chemometric Analysis

et al. 2020

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Averrhoa carambola L. is a tropical tree with edible fruit that grows at different climatic conditions. Despite its nutritive value and reported health benefits, it is a controversial fruit owing to its rich oxalate content. The present study aimed at investigating aroma and nutrient primary metabolites distribution in A. carambola fruits grown in Indonesia, Malaysia (its endemic origin) versus Egypt, and at different ripening stages. Two techniques were employed to assess volatile and non-volatile metabolites including headspace solid-phase micro-extraction (HS-SPME) joined with gas chromatography coupled with mass-spectrometry (GC-MS) and GC-MS post silylation, respectively. Twenty-four volatiles were detected, with esters amounting for the major class of volatiles in Egyptian fruit at ca. 66%, with methyl caproate as the major component, distinguishing it from other origins. In contrast, aldehydes predominated tropically grown fruits with the ether myristicin found exclusively in these. Primary metabolites profiling led to the identification of 117 metabolites viz. sugars, polyols and organic acids. Fructose (38–48%) and glucose (21–25%) predominated sugar compositions in ripe fruits, whereas sorbitol was the major sugar alcohol (2.4–10.5%) in ripe fruits as well. Oxalic acid, an anti-nutrient with potential health risks, was the major organic acid detected in all the studied fruits (1.7–2.7%), except the Malaysian one (0.07%). It increases upon fruit ripening, including considerable amounts of volatile oxalate esters detected via SPME, and which must not be omitted in total oxalate determinations for safety assessments.

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GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

Cited by 36 publications

References 43 publications

Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS

Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Nutrient and Sensory Metabolites Profiling of Averrhoa Carambola L. (Starfruit) in the Context of Its Origin and Ripening Stage by GC/MS and Chemometric Analysis

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