Süt ve Ürünlerinin Duyusal Değerlendirmesinde Kemometrik Yaklaşımlar

Eminoğlu, Gökçe; Şenel, Ebru

doi:10.24323/akademik-gida.544842

Cited by 2 publications

(1 citation statement)

References 19 publications

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“…PCA reduces the original variables in the data to fewer components of their linear combinations, thereby eliminating the correlation between variables. Methods based on PCA express the total variation in the data by dividing it into several basic components and classifying them by clustering into various groups (Eminoğlu & Şenel, 2019). Table 1 PC1 and 17.6% PC2) of the total variation among the four production group cheese.…”

Section: Chemometric Analysismentioning

confidence: 99%

Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening

Telli

Topkafa

2021

J. Food Process. Preserv.

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The physicochemical properties, color characteristics, and biogenic amine (BA) concentrations of Konya Green cheese during ripening process with mold were investigated.Four productions were made in different periods, and the samples were analyzed at the end of the cold storage period (0) and on days 1, 3, 7, 15, 21, 24, and 30 of mold ripening. It was found that dry matter, acidity, and salt values tend to increase, whereas pH and a w values tend to decrease during the mold ripening period in all production groups.Total BA content increased significantly from 70.91 to 136.95 mg/kg during the ripening period (p < .01). Principal components explained 92.5% of the total variation among the four production group cheese. Based on the Hierarchical clustering analysis, three clusters were obtained: 1st (0, 3, 15), 2nd (1, 24, 30), and 3rd (7, 21). Tyramine, cadaverine, putrescine, and histamine were observed in 2nd cluster as per the PCA. Novelty impact statementThe biogenic amine formation and dominancy of the principal biogenic amins through ripening period of Konya Green cheese were determined using RP-HPLC. The predominant biogenic amines determined at the end of the ripening time were tyramine, cadaverine, and putrescine which represent around 81% of the total BA present. To the best of our knowledge, this is the first study for determinig the biogenic amin production of Konya Green cheese. How to cite this article: Telli N, Topkafa M. Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening.

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Section: Chemometric Analysismentioning

confidence: 99%

Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening

Telli

Topkafa

2021

J. Food Process. Preserv.

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Fatty Acid Composition of Five Mushroom Species by Gc and Gc-MS With a Chemometric Approach

ÇAYAN

2023

Mugla Journal of Science and Technology

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Fatty acids are recognized as energy sources and membrane components. The biological effects of the fatty acids are composed of influencing cell and tissue metabolism, and responding to hormonal and other signals. This study was planned to characterize the fatty acid compositions of five different mushrooms namely, Cerrena unicolor, Hymenochaete rubiginosa, Inocutis rheades, Leptoporus mollis, and Polyporus squamosus naturally distributed in Turkey by using gas chromatography (GC) and GC-mass spectrometry (GC-MS). A total of sixteen fatty acids were screened in the mushroom species. The most abundant fatty acids were recorded as linoleic (10.35-65.69%), oleic (12.03-53.27%), palmitic (12.68-21.16%), stearic (2.39-4.36%) and palmitoleic (1.40-4.26%) acids in all studied mushrooms. The amounts of unsaturated fatty acids (UFAs) (60.02-80.70%) were calculated higher than saturated fatty acids (SFAs) (19.24-39.58%). The correlations or differences of the mushroom species with regard to fatty acid compositions were chemometrically investigated by using principal component analysis (PCA) and hierarchical clustering analysis (HCA). H. rubiginosa was separated with the highest amount of linoleic acid (65.69%) from other four mushroom species in both analyses.

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Süt ve Ürünlerinin Duyusal Değerlendirmesinde Kemometrik Yaklaşımlar

Cited by 2 publications

References 19 publications

Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening

Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening

Fatty Acid Composition of Five Mushroom Species by Gc and Gc-MS With a Chemometric Approach

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