Yeşim Elmacı

Aroma Characterization of Virgin Olive Oil from Two Turkish Olive Varieties by SPME/GC/MS

Virgin olive oil samples of Ayvalik and Memecik olive varieties from the Aegean region of Turkey were evaluated for their acidity, peroxide, and color values, and the volatile compounds were investigated by using solid phasemicro extraction/gas chromatography/mass spectroscopy (SPME/GC/MS). The acidity of all the samples were found to be between 0.35–1.0% oleic acid and peroxide values of the oil samples ranged between 14–52 meq/O2 kg of oil. The Y, R, and B values of the samples were between 70–73.60, 1.30–4.70, and 0–3.60, respectively. The SPME/GC/MS results have shown that hexanal (5.66–15.48%), 3 hexen 1 ol (3.12–12.1%), cis 3 hexenol (6.15–13.49%), and 9 octadecenoic acid (5.99-16.01%) were observed as the characteristic volatiles for Ayvalik variety, while trans 2 hexanal (8.65–38.09%) and 3 hexen 1 ol acetate (0.97–7.43%) were observed as the characteristic volatiles for Memecik variety.

Descriptive Analysis of Red Wines From Different Grape Cultivars in Turkey

A total of 15 red wines produced from 8 grape varieties were evaluated and profiled by quantitative descriptive analysis. The results of wine aroma characteristics demonstrated the following major descriptors for each wine type: grape juice, flowery (Cinsaut), flowery, dust (Calkarası), raisin, wet wood (Boğazkere), raisin, caramel (Cabernet sauvignon), raisin, dust (Gamay), cornel cherry, pineapple (Syrah), caramel, grape juice (Kalecık karası), and medicinal, caramel (Karasakız). Flavor profile of red wines revealed specific flavor descriptors for each wine type, namely: sour cherry, medicinal, grape juice (Cinsaut), medicinal, hot wood, grape juice (Calkarası), raisin, cornel cherry, dry apricot (Boğazkere), raisin, medicinal, plum (Cabernet sauvignon), sour cherry, tobacco, raisin (Gamay), cornel cherry, grass, pineapple (Syrah), sour cherry, green, wood (Kalecik karası), and sour cherry, medicinal (Karasakız).

Descriptive Profiling of Flavor Attributes of White Wines From Different Grape Varieties

The aim of the present study was to determine the effect of using different grape varieties on the sensory flavor characteristics of Turkish white wines. 17 commercial white wines from 5 grape varieties (Emir-5, Narince-4, Semillon-4, Muscat-2, Chardonnay-2) of 2001 vintage, obtained from local market were analyzed by quantitative descriptive analysis. Graphical representation of the sensory profiles including aroma and flavor characteristics were provided as spider-web diagrams by plotting the mean values for the sensory descriptors. Least significant differences between wines for each descriptor were calculated by analysis of variance (ANOVA) using the SPSS program. It was observed that characteristics such as alcohol, sulphur, and raisin were present in the aroma and flavor of all wine varieties, while some characters seemed to be specific for wines produced from certain types of grapes (grape juice- Emir-1, 2, 3, 4; rose-Muscat-1,2; green plum-Semillon-1, 2; melon-Narince-3; banana- Chardonnay-1; tobacco- Chardonnay-2).

Quality Changes in Unsulfured Sun Dried Apricots During Storage

The sun dried apricots (Hacihaliloglu) from Malatya region of Turkey without sulfur dioxide application packaged in polyvinyl chloride laminated with polyethylene bags of different thickness under normal and modified atmosphere were stored at 5 ± 1, 15 ± 1, and 25 ± 1°C, respectively. The changes in quality characteristics of dried apricots were investigated by using objective and sensory methods of evaluation during a storage period of 48 weeks. The study showed that the unsulfured sun dried apricots have a storage life of up to 30 weeks provided that they are packaged under modified atmosphere and stored at 5 ± 1°C after processing.

Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques

The characteristic volatiles of light, medium, and dark roasted Turkish-style boiled coffee brews were studied by headspace solid-phase micro extraction/gas chromatography-mass spectrometry and sensory flavor profile analysis. Sixty-five volatile compounds, including furans, pyrazines, pyrroles, phenols, pyridines, ketones, oximes, alcohols, aldehydes, thiophenes, benzenes, and terpenes, were isolated from Turkish-style boiled coffee samples. The flavor profile analysis showed Turkish coffee brews as roasted/burnt, spicy, bitter, acidic, sweet, salty, astringent (dry), woody, fermented, earthy, and tobacco-like flavor characteristics. It was concluded that Turkish coffee was rich in furans, pyrazines, pyrroles, and phenols giving its roasted/burnt, spicy, woody, and fermented flavor characteristics.

Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması

Bu calismada, islem gormemis ve su ile islem gormus kahve cekirdegi zari %20, 25 ve 30 oranlarinda kek formulasyonunda kullanilmis ve kahve cekirdegi zari kullaniminin kek kalitesi uzerine etkisi arastirilmistir. Kahve cekirdegi zari un ikamesi olarak kullanildiginda ikame oranina bagli olarak kekin spesifik hacminin ve pisme kaybinin azaldigi, yag ikamesi olarak kullanildiginda ise spesifik hacminin ve pisme kaybinin degismedigi belirlenmistir. Islem gormus kahve cekirdegi zari ikamesi ile kekin nem icerigi artmis, kahve cekirdegi zarli keklerin ic rengi kontrol ornege kiyasla daha koyu, daha kirmizimsi ve daha az sarimsi bulunmustur. Kahve cekirdegi zarli keklerin kek ici sertliginin ve cignenebilirliginin daha yuksek, ic yapiskanliginin ise daha dusuk oldugu saptanmistir. Keklerin duyusal ozellikleri degerlendirildiginde lif ikamesinin keklerin ic rengini koyulastirdigi, sertlik, liflilik, kahve tadi ve aci tadi arttirdigi saptanmistir. Islem gormus kahve cekirdegi zarli keklerin fiziksel ve duyusal kalitesinin islem gormemis kahve cekirdegi zarli keklere kiyasla daha iyi oldugu ve %30 oraninda kek formulasyonunda kullanilabilecegi belirlenmistir.