Impact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar

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dc.authoridyıkmış, seydi/0000-0001-8694-0658
dc.authorwosidyıkmış, seydi/V-5890-2017
dc.contributor.authorGok, Sila Barut
dc.contributor.authorYikmis, Seydi
dc.contributor.authorLevent, Okan
dc.contributor.authorKaratas, Selen
dc.date.accessioned2024-08-04T20:59:00Z
dc.date.available2024-08-04T20:59:00Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, sensorial attributes and colour of vinegar were assessed. A reduction of 1.29-log CFUmL(-1) was achieved in total aerobic bacteria by applying a dose of 262.4 mJcm(-2). A total of 22 volatile compounds were determined in the traditionally produced vinegar. Among bioactive compounds, only total phenolic content changed significantly during UV-C treatment while antioxidant activity, total flavonoid and ascorbic acid content was not affected. Although the characteristic pungent sensation, aromatic intensity and richness in aroma of pasteurized vinegar significantly decreased, a non-significant difference in the sensorial properties was determined in all UV-C irradiated vinegar. UV-C treatment has potential for non-thermal pasteurization of koruk vinegar compared to thermal one due to the more preservative of its fresh-like characteristics.en_US
dc.identifier.doi10.53194/0003-925X-73-158
dc.identifier.endpage167en_US
dc.identifier.issn0003-925X
dc.identifier.issue5en_US
dc.identifier.startpage158en_US
dc.identifier.urihttps://doi.org/10.53194/0003-925X-73-158
dc.identifier.urihttps://hdl.handle.net/11616/103364
dc.identifier.volume73en_US
dc.identifier.wosWOS:000928477000004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherM H Schaper Gmbh Co Kgen_US
dc.relation.ispartofJournal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygieneen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKoruk vinegaren_US
dc.subjectUV-C lighten_US
dc.subjectbioactive componenten_US
dc.subjectaroma profileen_US
dc.subjectsensory attributesen_US
dc.titleImpact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegaren_US
dc.typeArticleen_US

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