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dc.contributor.authorKarakas, Melis
dc.contributor.authorUner, Melike
dc.contributor.authorBayramoglu, Pelin
dc.contributor.authorDemirkoz, Asli Barla
dc.date.accessioned2021-03-02T20:52:56Z
dc.date.available2021-03-02T20:52:56Z
dc.date.issued2018
dc.identifier.citationDemirkoz A. B. , Karakas M., Bayramoglu P., Uner M., "Analysis of volatile flavour components by dynamic headspace analysis/gas chromatography-mass spectrometry in roasted pistachio extracts using supercritical carbon dioxide extraction and sensory analysis", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.21, sa.1, ss.972-981, 2018
dc.identifier.issn1094-2912
dc.identifier.otherav_0423b558-215f-4dfb-8d16-c54b80619ccc
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/8727
dc.identifier.urihttps://doi.org/10.1080/10942912.2018.1466322
dc.description.abstractIn this study, optimum process parameters for supercritical carbon dioxide (CO2) (SC-CO2) extraction of roasted pistachio (Pistacia vera L.) were investigated by depending on amount of the characteristic flavouring components (-pinene, limonene-D, -terpinolene and -myrcene). The extracts were analysed by DHA/GC-MS for determination of the volatile compounds and the optimum process parameters were decided as 200g, 350 Bar, 70 degrees C, 75g (CO2)/min and 60min. In the pistachio extracts obtained having the optimum process parameters, -pinene, -myrcene, limonene-D and -terpinolene were detected as 24.47g/100g, 0.52g/100g, 2.25g/100g and 5.70g/100g among 31 volatile compounds in total, respectively. The fatty acid composition of the extract, which had the most desirable taste and flavour, was detected by gas chromatography using fatty acid methyl esters (FAME) preparation. The fatty acid composition analysis showed that the pistachio extract had included mostly oleic acid (67.51%, w/w) and linoleic acid (17.85%, w/w).
dc.language.isoeng
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleAnalysis of volatile flavour components by dynamic headspace analysis/gas chromatography-mass spectrometry in roasted pistachio extracts using supercritical carbon dioxide extraction and sensory analysis
dc.typeMakale
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD PROPERTIES
dc.contributor.departmentAromsa , ,
dc.identifier.volume21
dc.identifier.issue1
dc.identifier.startpage972
dc.identifier.endpage981
dc.contributor.firstauthorID249086


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