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- MakaleAçık Erişim2020Scopus SJRQ2The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt
Arslaner, Ayla
In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>107) in yogurt samples, and it led to a significant decrease in the yeast–mould count compared to the control. Seventy-four volatile compounds were identified in the samples, consisting of 15 carbonyl compounds, 9 aliphatic hydrocarbons, 8 acids, 3 alcohols, 6 esters, 12 sulfur-containing compounds, 12 terpenes and 9 heterocyclic compounds. Acetaldehyde, 2,3-butanedione, acetoin, hexanoic acid, tetramethylthiourea and 1,2-dihydro-2,2,4-trimethyl-quinoline were the major volatile compounds found in all yogurt samples. Although they were poor in terms of terpenes compared to the control, strong sulfurous components were detected in yogurt samples with garlic. It has been determined that the addition of garlic of different origins significantly changed the aromatic profile of the yogurt. In the sensory analyses, 1.0% domestic garlic was the sample most preferred by the panelists.
AtıfScopus18WoS17OpenAlex19
İncele - MakaleAçık Erişim2015Scopus SJRQ1The Effect of pH and Temperature on Cabbage Volatiles During Storage
Akpolat, Hacer; Barringer, Sheryl Ann
During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube-mass spectrometry (SIFT-MS) was used to measure the concentration of cabbage volatiles during storage. The volatile levels of cabbage samples were measured at pH 3.3 to 7.4 at 4 degrees C for 14d, and pH 3.3 at 25 degrees C for 5d in order to determine the effect of pH and temperature. Aroma intensity, best aroma, freshness, and off odor were evaluated in a sensory test of the samples at 4 degrees C. The desirable volatile allyl isothiocyanate was lower in high pH samples (pH 7.4 and 6.4), whereas higher concentrations were detected in low pH samples (pH 3.3 and 4.6). Lipoxygenase volatiles, which produce a fresh green and leafy aroma in cabbage, were generated in very low amounts at any pH value. High pH samples generated significantly higher concentrations of off odors such as dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and methanethiol. Sensory tests showed that higher pH samples had significantly stronger off odor and lower desirable cabbage aroma than lower pH samples. Thus, sensory results matched the volatile results in that samples at higher pH levels formed the highest amount of undesirable volatiles and the least amount of desirable volatiles. Storage at 25 degrees C produced similar concentrations of allyl isothiocyanate, but significantly higher levels of off odors, than at 4 degrees C. Shredded cabbage products should be stored in low pH dressings to minimize formation of off odors and maximize formation of characteristic, desirable cabbage odor. Practical Application Low pH samples formed fewer undesirable, and more desirable volatile compounds overall. The natural pH of cabbage is around 6.4, and at this pH, higher concentrations of off odors are formed during storage. Thus, low pH salad dressings are more suitable for storage of ready-to-eat cabbage products in terms of sensory quality, and high temperature is not suitable for cabbage storage, since undesirable aroma compound formation is high, desirable aroma loss occurs quickly, and microbial growth occurs at a very early stage of storage.
AtıfWoS27OpenAlex32
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