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Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation

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dc.contributor.author Yilmaztekin, Murat
dc.contributor.author Sislioglu, Kubra
dc.date.accessioned 2019-10-15T12:54:08Z
dc.date.available 2019-10-15T12:54:08Z
dc.date.issued 2015
dc.identifier.citation Yilmaztekin, M. Sislioglu, K. (2015). Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation. Cilt:80. Sayı:4. C687-C694 ss. tr_TR
dc.identifier.uri http://hdl.handle.net/11616/14629
dc.description.abstract The changes in volatile compounds and some physicochemical properties of European Cranberrybush (Viburnum opulus L.) were investigated during traditional fermentation. Using the principal component analysis (PCA), relations between volatile compounds and fermentation were associated with dynamics of these compounds. In total, 58 volatile compounds were identified, 3-methylbutanoic acid (25.4% to 66.4% of identified volatile compounds) being the major constituent in raw, 2-, 3-, and 4-mo fermented European Cranberrybush fruits, while 2-octanone was dominant in 1-mo fermented sample with a 30% of the total identified volatiles. The amount of total volatile compounds was increased in the 1st month of fermentation and then decreased gradually in the following months. Acids were the dominant volatile compounds in raw and 3- to 4-mo fermented European Cranberrybush. Ketones and alcohols had the highest percentage in total volatile compounds in the 2nd and 3rd months of fermentation, respectively. Practical Application The fermented fruit juice of European cranberrybush is a traditional drink consumed by people living in middle Anatolian region. It has an astringent taste and the length of the traditional fermentation is important to mask the astringency and obtain a more pleasant taste. This study has reported the changes in volatile compounds of fruits during the fermentation. The results demonstrated that the length of fermentation affects the volatile composition of fruits significantly. The identification of the principal compounds produced during the fermentation can be of help in searching for indicators of off-flavor and in deciding when to stop the fermentation process to avoid production of off-flavor compounds. tr_TR
dc.language.iso eng tr_TR
dc.publisher Wıley, 111 rıver st, hoboken 07030-5774, nj usa tr_TR
dc.relation.isversionof 10.1111/1750-3841.12836 tr_TR
dc.rights info:eu-repo/semantics/openAccess tr_TR
dc.subject Gılaburu tr_TR
dc.subject juıce tr_TR
dc.subject fruıts tr_TR
dc.subject aroma tr_TR
dc.title Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation tr_TR
dc.type article tr_TR
dc.relation.journal Journal of food scıence tr_TR
dc.contributor.department İnönü Üniversitesi tr_TR
dc.identifier.volume 80 tr_TR
dc.identifier.issue 4 tr_TR
dc.identifier.startpage C687 tr_TR
dc.identifier.endpage C694 tr_TR


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