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dc.contributor.authorTanguler, Hasan
dc.contributor.authorSelli, Serkan
dc.contributor.authorSen, Kemal
dc.contributor.authorCabaroglu, Turgut
dc.contributor.authorErten, Huseyin
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2017
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-017-2637-1
dc.identifier.urihttps://hdl.handle.net/11480/3493
dc.descriptionWOS: 000404745100030en_US
dc.descriptionPubMed ID: 28720958en_US
dc.description.abstractShalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty aroma compounds were identified in shalgam samples including 20 terpenes, 9 esters, 9 alcohols, 5 volatile acids, 6 volatile phenols, 5 lactones, 3 naphthalenes, 2 carbonyl compounds and 1 C13-norisoprenoids. It was found that the aroma profiles of shalgams were quite similar. However, the total volatile content of the shalgam samples increased with addition of Lb. plantarum.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK) [106O670]; Cukurova University Academic Research Projects Unit [ZF2006D31]en_US
dc.description.sponsorshipThe authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) (Project No: 106O670), Cukurova University Academic Research Projects Unit (ZF2006D31) for their financial support and Hacinin Salgami Co. (Adana, Turkey) for providing raw materials for this study.en_US
dc.language.isoengen_US
dc.publisherSPRINGER INDIAen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectShalgam (Salgam)en_US
dc.subjectFermented beverageen_US
dc.subjectAromaen_US
dc.subjectProduction methodsen_US
dc.subjectAutochthonous starter cultureen_US
dc.subjectLb. plantarumen_US
dc.titleAroma composition of shalgam: a traditional Turkish lactic acid fermented beverageen_US
dc.typearticleen_US
dc.authorid0000-0003-1489-9929en_US
dc.authorid0000-0003-1537-2416en_US
dc.relation.journalJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.departmentNiğde ÖHÜen_US
dc.identifier.volume54en_US
dc.identifier.issue7en_US
dc.identifier.startpage2011en_US
dc.identifier.endpage2019en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.contributor.institutionauthor[0-Belirlenecek]
dc.identifier.doi10.1007/s13197-017-2637-1


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