Aroma profiles of shalgam: Effect of purple carrot (Daucus carota) amount

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dc.authoridDinç, Selin Özge / 0000-0003-1597-1929
dc.contributor.authorTangüler, Hasan
dc.contributor.authorŞen, Kemal
dc.contributor.authorDinç, Selin Özge
dc.date.accessioned2025-01-27T20:31:20Z
dc.date.available2025-01-27T20:31:20Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractShalgam is a fermented product characterized by its color and aroma compounds. However, there is no standard regarding the amount of use of purple carrot, which is the major raw material in production and affects the fermentation and aroma compounds of the product. This present research was designed to examine the effect of purple carrot concentrations on aroma compounds, which are one of the most important characteristics that reflect the quality characteristics of shalgam and affect consumer preferences. Aroma compounds in shalgam juices produced using five different amounts of carrots were analyzed by gas chromatography-flame ionization detector-mass spectrometry (GC-FID-MS). As expected, since the difference between the produced shalgam beverages was only the amount of purple carrots, a qualitative similarity and a quantitative difference were determined in the aroma profiles in general. In the aroma categories defined, terpenes (26 compounds) were the most abundant compounds, followed by esters (17 compounds) and higher alcohols (11 compounds). 88 aroma compounds have been identified in shalgam, and a total of 28 ACs, including 7 terpenes, 7 esters, 3 alcohols, 4 volatile acids, 3 volatile phenols, 1 lactone, 1 norisoprenoid, and 2 naphthalenes, were detected for the first time. The concentration of aromas in the samples varied from 5471.5 to 6490.1 mu g/L (p < .05). According to principal component analysis, it was determined that the correlation between the position of the shalgam samples in the coordinate system and the aroma groups was significant. This study shows that purple carrots also affect the aroma compounds of shalgam beverages.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBIdot;TAK)
dc.description.sponsorshipThe Scientific and Technological Research Council of Turkiye (TUB & Idot;TAK)
dc.identifier.doi10.1002/fsn3.4164
dc.identifier.endpage5175
dc.identifier.issn2048-7177
dc.identifier.issue7
dc.identifier.pmid39055193
dc.identifier.scopus2-s2.0-85192077151
dc.identifier.scopusqualityQ1
dc.identifier.startpage5162
dc.identifier.urihttps://doi.org/10.1002/fsn3.4164
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23102
dc.identifier.volume12
dc.identifier.wosWOS:001216636500001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectaroma compounds
dc.subjectfermented lactic acid drink
dc.subjectGC-MS-FID
dc.subjectpurple carrot amount
dc.subjectshalgam
dc.titleAroma profiles of shalgam: Effect of purple carrot (Daucus carota) amount
dc.typeArticle

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