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Öğe Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis(Inst Brewing, 2011) Yilmaztekin, M.; Cabaroglu, T.; Gunata, Z.J. Inst. Brew. 117(4), 622-626, 2011 Composition of flavour compounds from several commercial raki samples was determined through headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC MS). The extraction of volatile compounds was performed using a 75 mu m CAR/PDMS fibre. Forty three volatile compounds were identified. The major compounds were trans-anethole (86.47-94.19%), valencene (1.15-6.77%), estragole (2.66-5.46%), and cis-anethole (0.72-2.33%). Principal component analysis (PCA) enabled the differentiation of the raki samples thanks to compounds arising mainly from aniseed.Öğe Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan(Springer India, 2016) Kocabey, N.; Yilmaztekin, M.; Hayaloglu, A. A.Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the Vitis vinifera L. Karaoglan grown in Malatya were investigated. Maceration duration changed some chemical constituents and color of Karaoglan red wines. A linear relationship was observed between antioxidant activity of wine and maceration duration. Major organic acid was tartaric acid which was at the highest concentration in wine macerated for 10 days. A total of 25 phenolic compounds was determined in wine samples. Within these phenolics; procyanidin B2, trans-caftaric acid, gallic acid, trans-caffeic acid, (+) catechin, (-) epicatechin and quercetin-3-O-glucoside were the most abundant phenolics regardless of maceration duration. In general, extended maceration duration resulted in increase in the concentration of phenolic compounds, reflecting the antioxidant activities of wine. In conclusion, the highest concentrations of total and individual phenolic compounds as well as antioxidant activities were found in wines macerated for 15 days.Öğe The effects of different industrial sugars on royal jelly production(Hellenic Veterinary Medical Soc, 2022) Karlidag, S.; Koseman, A.; Akyol, A.; Yil, G.; Seker, I.; Uyumlu, A. B.; Yilmaztekin, M.In this study, the larval acceptance rate and the royal jelly yield in honeybee (Apis mellifera L.) colonies supplemented with different industrial sugars at different locations were determined. For this purpose, feeding groups (1. Sucrose group, 2. Glucose group, 3. Bee feed syrup group, 4. Control group) and locations (1. Battalgazi, 2. Dogansehir) were formed. In queenless colonies that produce royal jelly, in order to sustain 5-15 day-old young feeder worker bees, two sealed frames with brood from support colonies were added. The royal jelly yield was harvested seven times. Based on the location, the feeding groups, and the location x feeding groups interaction, 12600 larvae were grafted, 9054 larvae were accepted, and the larval acceptance rate was determined as 71.86%. Based on the location, feeding groups and the location x feeding group interaction, the yield per cell was calculated as 213.15 +/- 11.53 mg/ cell, the yield per colony as 6.88 +/- 0.38 g/app., and the total yield per colony as 34.40 +/- 1.91 g/colony. In the study, no statistically significant difference was determined between feeding with sucrose, bee feed and the supplementary feeding with glucose. On the other hand, it was determined that the location where the royal jelly was produced affected both the larval acceptance and the royal jelly yield.Öğe Volatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roqueforti(Wiley, 2018) Gurkan, H.; Yilmaztekin, M.; Cakmakci, S.; Hayaloglu, A. A.Practical applications Three different strains of Penicillium roqueforti were used for the manufacture of mold-ripened Civil cheese and these cheeses were ripened at 4 and 10 degrees C for 90 days. Sixty-five volatile compounds were identified in the volatile fractions of the cheeses. The concentration of volatile compounds in cheeses was significantly affected ripening time temperature and by mold strains a lesser extent. 3-Methyl-1-butanol, 2-nonanol, methyl dodecanoate, butanoic acid, and decanoic acid were the most frequently identified volatiles. Tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, spermidine, and spermine were also found. The most abundant biogenic amine was cadaverine. The formation of biogenic amines was significantly influenced by strain, ripening time, and temperature. The biogenic amine content was found to be between 2.41 and 228.94 mu g/g cheese. Ripening temperature and ripening time significantly influenced the formation of volatile compounds and biogenic amines. Moldy Civil is a traditional cheese variety produced in the eastern Anatolian region of Turkey and it is protected by geographical indication by Turkish Patent and Trademark Office (TURKPATENT) by 2010. It is manufactured using skimmed milk which is spontaneously acidified with native lactic acid bacteria and also the addition of preacidified whey. Three strains of P. roqueforti was used in Moldy Civil cheese-making and strains of the mold changed the volatile profiles and the levels of biogenic amines less than ripening time and temperature. Methyl ketones and alcohols were the dominant groups in volatiles, while cadaverine was found to be principal biogenic amine in Moldy Civil cheese. Use of P. roqueforti strains contributed to the formation of the volatile fraction of the cheese; however, the level of biogenic amines changed by P. roqueforti strains a lesser extent.
