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href="https://cu.academia.edu/Departments/Food_Engineering/Documents">Food Engineering</a>, <span class="u-tcGrayDarker">Post-Doc</span></div></div></div></div><div class="sidebar-cta-container"><button class="ds2-5-button hidden profile-cta-button grow js-profile-follow-button" data-broccoli-component="user-info.follow-button" data-click-track="profile-user-info-follow-button" data-follow-user-fname="Serkan" data-follow-user-id="25681198" data-follow-user-source="profile_button" data-has-google="false"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">add</span>Follow</button><button class="ds2-5-button hidden profile-cta-button grow js-profile-unfollow-button" data-broccoli-component="user-info.unfollow-button" data-click-track="profile-user-info-unfollow-button" data-unfollow-user-id="25681198"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">done</span>Following</button></div></div><div class="user-stats-container"><a><div class="stat-container js-profile-followers"><p class="label">Followers</p><p class="data">122</p></div></a><a><div class="stat-container js-profile-followees" data-broccoli-component="user-info.followees-count" data-click-track="profile-expand-user-info-following"><p class="label">Following</p><p class="data">55</p></div></a><a><div class="stat-container js-profile-coauthors" data-broccoli-component="user-info.coauthors-count" data-click-track="profile-expand-user-info-coauthors"><p class="label">Co-authors</p><p class="data">10</p></div></a><div class="js-mentions-count-container" style="display: none;"><a href="/SerkanSelli/mentions"><div class="stat-container"><p class="label">Mentions</p><p class="data"></p></div></a></div><span><div class="stat-container"><p class="label"><span class="js-profile-total-view-text">Public Views</span></p><p class="data"><span class="js-profile-view-count"></span></p></div></span></div><div class="user-bio-container"><div class="profile-bio fake-truncate js-profile-about" style="margin: 0px;"><b>Address: </b>Ankara, Ankara, Turkey<br /><div class="js-profile-less-about u-linkUnstyled u-tcGrayDarker u-textDecorationUnderline u-displayNone">less</div></div></div><div class="suggested-academics-container"><div class="suggested-academics--header"><p class="ds2-5-body-md-bold">Related Authors</p></div><ul class="suggested-user-card-list"><div class="suggested-user-card"><div class="suggested-user-card__avatar social-profile-avatar-container"><a href="https://bakrie.academia.edu/KurniaRamadhan"><img class="profile-avatar u-positionAbsolute" alt="Kurnia Ramadhan" border="0" onerror="if (this.src != '//a.academia-assets.com/images/s200_no_pic.png') this.src = '//a.academia-assets.com/images/s200_no_pic.png';" width="200" height="200" src="https://0.academia-photos.com/178753/88947/15513872/s200_kurnia.ramadhan.jpg" /></a></div><div class="suggested-user-card__user-info"><a class="suggested-user-card__user-info__header 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width="200" height="200" src="https://0.academia-photos.com/21697068/5961096/6766267/s200_pradipta.saha.jpg_oh_63904422effeaa21fe443e5b6475109a_oe_54d8ed93___gda___1427842313_71205f15ba74900c160b039715343431" /></a></div><div class="suggested-user-card__user-info"><a class="suggested-user-card__user-info__header ds2-5-body-sm-bold ds2-5-body-link" href="https://buruniv.academia.edu/PradiptaSaha">Pradipta Saha</a><p class="suggested-user-card__user-info__subheader ds2-5-body-xs">Burdwan University</p></div></div></ul></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="25681198" href="https://www.academia.edu/Documents/in/Food_Engineering"><div id="js-react-on-rails-context" style="display:none" 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id="social-redesign-work-container"><div class="upload-header"><h2 class="ds2-5-heading-sans-serif-xs">Uploads</h2></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Serkan Selli</h3></div><div class="js-work-strip profile--work_container" data-work-id="88278850"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278850/Elucidating_the_contribution_of_microorganisms_to_the_spontaneous_fermentation_and_the_quality_of_Ivorian_cacao_Theobroma_cacao_beans_The_quality_of_Ivorian_cacao_Theobroma_cacao_beans"><img alt="Research paper thumbnail of Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans" class="work-thumbnail" src="https://attachments.academia-assets.com/92281985/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278850/Elucidating_the_contribution_of_microorganisms_to_the_spontaneous_fermentation_and_the_quality_of_Ivorian_cacao_Theobroma_cacao_beans_The_quality_of_Ivorian_cacao_Theobroma_cacao_beans">Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans</a></div><div class="wp-workCard_item"><span>Quality Assurance and Safety of Crops &amp; Foods</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage indus...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and the Ivory Coast remains the world leader with an estimated yearly production of 3 million tonnes. Cacao beans are used in many food items such as chocolate products, cocoa butter, confectionary products, iced drinks, cocoa powder, etc. The quality and organoleptic characteristics of these food products are strongly related to those of the cocoa beans obtained from different processing treatments. The pulps surrounding the cacao beans are rich in water, sugars, pectins, proteins, minerals, vitamins, citric acid, and phenolic compounds. Many different processing methods are utilized and fermentation is a crucial postharvest treatment having a great influence on the quality of cacao beans and their related products. Spontaneous fermentation is a common...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9ef07314b1360c9d18ca4676dbcdc2a4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92281985,"asset_id":88278850,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92281985/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278850"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278850"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278850; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278848"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278848/Comparison_of_aroma_compounds_of_cvs_Gemlik_and_Barnea_olive_oils_obtained_from_Adana_province"><img alt="Research paper thumbnail of Comparison of aroma compounds of cvs. Gemlik and Barnea olive oils obtained from Adana province" class="work-thumbnail" src="https://attachments.academia-assets.com/92281981/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278848/Comparison_of_aroma_compounds_of_cvs_Gemlik_and_Barnea_olive_oils_obtained_from_Adana_province">Comparison of aroma compounds of cvs. Gemlik and Barnea olive oils obtained from Adana province</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In this study, aroma compounds of olive oils obtained from Gemlik and Barnea variety grown in Ada...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In this study, aroma compounds of olive oils obtained from Gemlik and Barnea variety grown in Adana province were investigated. The volatile compounds of olive oils were extracted by simultaneous distillation and extraction (SDE) in a Likens-Nickerson apparatus. The aroma compounds were identified and quantified by gas chromatography-mass spectrometry (GC-MS) and GC-FID techniques, respectively. The Gemlik cv. oil was found to be richer than the oil of cv. Barnea in terms of the aroma compounds. A total of 51 volatile compounds (18 aldehydes, 16 alcohols, 5 ketones, 7 terpenes, 2 carboxylic acids and 3 volatile phenols) in oil obtained from the cv. Gemlik and a total of 46 aroma compounds (18 aldehydes, 13 alcohols, 5 ketones, 1 ester, 6 terpenes, 1 carboxylic acid and 2 volatile phenols) in oil obtained from the Barnea cv. were detected. Aroma profile of both olive oils was quite similar. A total of 24640 μg/kg ve 21365 μg/kg aroma content were identified and quantified in Gemlik a...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8b451abdd8a8bb4c072c1247a62af696" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92281981,"asset_id":88278848,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92281981/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278848"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278848"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278848; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278845"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278845/Characterization_of_fatty_acids_composition_in_Iranian_Phishomi_extra_virgin_olive_oil"><img alt="Research paper thumbnail of Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil" class="work-thumbnail" src="https://attachments.academia-assets.com/92281979/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278845/Characterization_of_fatty_acids_composition_in_Iranian_Phishomi_extra_virgin_olive_oil">Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In this test, fatty acid composition of olive oil obtained from Iranian Phishomi olive cultivar g...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In this test, fatty acid composition of olive oil obtained from Iranian Phishomi olive cultivar grown in the northern part of country, Gilan province, was determined using a gas chromatography fitted with a flame ionization detector. A total of 12 fatty acids entailing myristic, palmitic, palmitoleic, margaric, margoleic, stearic, oleic, linoleic, arachidic, linolenic, gadoleic and behenic acids were detected. From them, oleic acid was the most prevailing fatty acid, representing the highest content (63.65 %) in the sample, followed by linoleic acid (16.93 %), palmitic acid (14.14 %) and stearic acid (2.73 %); the amount of the rest of the fatty acids detected in trace amounts. Fatty acid composition might vary between olive oils obtained from different cultivars. However, our finding was agreed to the range of those disclosed by the International Olive Oil Council and Codex Alimentarius with elevated resemblance. Apart from fatty acid compositions, percentage of saturated fatty aci...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="44ddf8d8473bfcac7799f1bc43c35016" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92281979,"asset_id":88278845,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92281979/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278845"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278845"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278845; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278843"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278843/LC_DAD_ESI_MS_MS_characterization_of_fresh_and_cooked_Capia_and_Aleppo_red_peppers_Capsicum_annuum_L_phenolic_profiles"><img alt="Research paper thumbnail of LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles" class="work-thumbnail" src="https://attachments.academia-assets.com/92282043/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278843/LC_DAD_ESI_MS_MS_characterization_of_fresh_and_cooked_Capia_and_Aleppo_red_peppers_Capsicum_annuum_L_phenolic_profiles">LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles</a></div><div class="wp-workCard_item"><span>European Food Research and Technology</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Peppers are one of the most widely processed and consumed vegetables in the world. The present st...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Peppers are one of the most widely processed and consumed vegetables in the world. The present study was established to obtain phenolic profiles of two fresh and oven-cooked pepper cultivars, red hot Aleppo (Capsicum annuum L.) and red sweet pepper Capia (Capsicum annuum L.). Phenolic extracts of pepper samples have been, for the first time, qualitatively and quantitatively examined by liquid chromatography including tandem mass spectrometry (LC-MS/MS). Apart from the main objective, samples were also examined for their colour alteration regarding the oven cooking process. A total of 20 phenolic compounds were identified and quantified in the red pepper samples. The revealed results showed that the hot Aleppo pepper possessed a much higher phenolic content when compared to Capia peppers. In the Aleppo pepper samples, capsaicin, luteolin 6,8-di-C-hexoside, luteolin O-malonylpentosyldihexoside, luteolin 6-C-hexoside, dihydrocapsaicin, and kaempferol pentosyldihexoside were the most dominant phenolics, while luteolin O-(aposylmalonyl)glucoside, luteolin O-malonylpentosyldihexoside, kaempferol pentosylhexoside, and feruloyl hexoside were for the Capia samples. In the Aleppo samples, capsaicin and dihydrocapsaicin were compounds that significantly increased due to the cooking process. The cooking process not only positively affected the phenolic profile of pepper samples but also the colour, total phenolic content, and antioxidant activity.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="df950613ad08266cdacc76e1be3410a4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282043,"asset_id":88278843,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282043/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278843"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278843"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278843; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278841"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278841/Elucidation_of_key_odorants_in_Beninese_Roselle_Hibiscus_sabdariffa_L_infusions_prepared_by_hot_and_cold_brewing"><img alt="Research paper thumbnail of Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing" class="work-thumbnail" src="https://attachments.academia-assets.com/92282038/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278841/Elucidation_of_key_odorants_in_Beninese_Roselle_Hibiscus_sabdariffa_L_infusions_prepared_by_hot_and_cold_brewing">Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing</a></div><div class="wp-workCard_item"><span>Food Research International</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="307150d852e5be35766fa548c54cc2bc" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282038,"asset_id":88278841,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282038/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278841"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278841"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278841; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278839"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278839/Key_odorants_of_a_Moroccan_fermented_milk_product_Lben_using_aroma_extract_dilution_analysis"><img alt="Research paper thumbnail of Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis" class="work-thumbnail" src="https://attachments.academia-assets.com/92282036/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278839/Key_odorants_of_a_Moroccan_fermented_milk_product_Lben_using_aroma_extract_dilution_analysis">Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis</a></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for this kind of fermented dairy products. In this study, aroma compounds were extracted by four different methods. According to the sensory analysis, solvent-assisted flavor evaporation exhibited the most representative and reproducible method of Lben matrices. In general, a total of 24 volatile compounds were found for the first time in Lben, including aldehyde, alcohols, acids, esters, and ketones. The Lben characteristic aroma was characterized by 15 odour-active compounds using the application of the aroma extract dilution analysis. On the basis of flavor dilution (FD) results, butanoic acid (FD = 1024, ripened cheese), acetoin (FD = 512, buttery-creamy), 2-heptanol (FD = 512, fatty) and hexanoic acid (FD = 512, cheesy-goat) were the most powerful key odorants in Lben.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="24b7ae163b2f03cfba405190f3856793" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282036,"asset_id":88278839,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282036/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278839"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278839"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278839; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278837"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278837/Influence_of_processing_steps_on_phenolic_composition_of_clarified_and_unclarified_pomegranate_juices_as_characterized_by_LC_DAD_ESI_MS_MS"><img alt="Research paper thumbnail of Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC‐DAD‐ESI‐MS/MS" class="work-thumbnail" src="https://attachments.academia-assets.com/92282034/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278837/Influence_of_processing_steps_on_phenolic_composition_of_clarified_and_unclarified_pomegranate_juices_as_characterized_by_LC_DAD_ESI_MS_MS">Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC‐DAD‐ESI‐MS/MS</a></div><div class="wp-workCard_item"><span>Journal of Food Processing and Preservation</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In this study, quality parameters of clarified (CPJ) and unclarified pomegranate juices (UPJ) of ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In this study, quality parameters of clarified (CPJ) and unclarified pomegranate juices (UPJ) of "Hicaz" variety (obtained from industrial-scale fruit juice production plant) were investigated regarding general compositions (sugar, organic acid, color parameters, etc.), phenolic content and also antioxidant capacity. The predominant anthocyanin was detected as cyanidin-3,5-diglucoside followed by cyanidin-3-glucoside, delphinidin-3,5diglucoside, delphinidin-3-glucoside, pelargonidin-3-glucoside, cyanidin pentoxide, pelargonidin-3,5-diglucoside. Cyanidin pentoxide was detected for the first time in this study in pomegranate juices in Turkey. During production, a decrease was observed in anthocyanins up to 39%. Fourteen colorless phenolic compounds were identified as primary ellagic acid, punicalagin-α, and punicalagin-β. The most significant decrement in phenolic compounds was observed in clarification/filtration steps of CPJ and separation step of UPJ while an increase was detected after pressing. However, the reduction of phenolic content of CPJ was higher than UPJ during production. This decrease was probably related to the effect of clarification agents, filtration, and evaporation processes. Practical applications Pomegranate juices have high nutritional value and health benefits with its rich content of phenolic compounds. Processing steps of unclarified and clarified pomegranate juices production could lead to differences in phenolic compounds and other bioactive properties. This study contributes valuable information for industrial production of pomegranate juices.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="b13af7c478e8d7ce9b489f26829b60c1" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282034,"asset_id":88278837,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282034/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278837"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278837"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278837; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278836"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278836/LC_DAD_ESI_MS_MS_based_phenolic_profiling_of_St_John_s_Wort_Teas_and_their_antioxidant_activity_Eliciting_infusion_induced_changes"><img alt="Research paper thumbnail of LC-DAD-ESI-MS/MS-based phenolic profiling of St John’s Wort Teas and their antioxidant activity: Eliciting infusion induced changes" class="work-thumbnail" src="https://attachments.academia-assets.com/92282032/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278836/LC_DAD_ESI_MS_MS_based_phenolic_profiling_of_St_John_s_Wort_Teas_and_their_antioxidant_activity_Eliciting_infusion_induced_changes">LC-DAD-ESI-MS/MS-based phenolic profiling of St John’s Wort Teas and their antioxidant activity: Eliciting infusion induced changes</a></div><div class="wp-workCard_item"><span>Journal of Liquid Chromatography &amp; Related Technologies</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Infusion-induced changes in the phenolics, antioxidant and colour propeties of St John's wort (ge...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Infusion-induced changes in the phenolics, antioxidant and colour propeties of St John's wort (genus, Hypericum; specie, Hypericum perforatum L.) teas were studied for the first time. SJW teas prepared as three different infusions and coded as three (3 min), six (6 min) and twelve minutes (12 min). Investigation of phenolic compounds were performed by LC-DAD-ESI-MS/MS. A total of 18 phenolics including six chlorogenic acids, three phenolic acids, seven flavonoids and two naphtodianthrones were detected. It is worth noting that the phenolic profiles of St John's wort teas were similar. However, the quantities of phenolic compounds individually and totally changed significantly for different infusion times. The highest total concentration was detected in 12 min (60.03 mg/L), followed by 6 min (54.81 mg/L) and 3 min (33.07 mg/L). The main difference for different infusion times was the hyperoside found as the most abundant phenolic only in 3 min samples. However, for 6 min and 12 minin infusions, chlorogenic acid was the most dominant phenolic compound. Similar to phenolics, antioxidant capacity of tea infusions showed an increasing trend with the extension of infusion time.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9a920edcb5509d48af2a2e896fecb805" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282032,"asset_id":88278836,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282032/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278836"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278836"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278836; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278834"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278834/GC_MS_olfactometric_and_LC_DAD_ESI_MS_MS_characterization_of_key_odorants_and_phenolic_compounds_in_black_dry_salted_olives"><img alt="Research paper thumbnail of GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives" class="work-thumbnail" src="https://attachments.academia-assets.com/92282035/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278834/GC_MS_olfactometric_and_LC_DAD_ESI_MS_MS_characterization_of_key_odorants_and_phenolic_compounds_in_black_dry_salted_olives">GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives</a></div><div class="wp-workCard_item"><span>Journal of the science of food and agriculture</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Olives are processed in different ways depending on consumption habits, which vary between countr...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Olives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma and aroma-active compounds of black dry-salted olives using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) techniques. Thirty-nine volatile compounds which they have a total concentration of 29 459 µg kg , were determined. Aroma extract dilution analysis (AEDA) was used to determine key aroma compounds of table olives. Based on the flavor dilution (FD) factor, the most powerful aroma-active compounds in the sample were methyl-2-methyl butyrate (tropical, sweet; FD: 512) and (Z)-3-hexenol (green, flowery; FD: 256). Phenolic compounds in table olives were also analyzed by LC-DAD-ESI-MS/MS. A total of 20 main phenolic compounds were identified and the highest content of phenolic compound was luteolin-7-glucoside (306 mg kg ), followed by ver...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f02dbc52ab54432a73995d4a930cabdb" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282035,"asset_id":88278834,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282035/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278834"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278834"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278834; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278834]").text(description); $(".js-view-count[data-work-id=88278834]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278834; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278834']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f02dbc52ab54432a73995d4a930cabdb" } } $('.js-work-strip[data-work-id=88278834]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278834,"title":"GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives","internal_url":"https://www.academia.edu/88278834/GC_MS_olfactometric_and_LC_DAD_ESI_MS_MS_characterization_of_key_odorants_and_phenolic_compounds_in_black_dry_salted_olives","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92282035,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92282035/thumbnails/1.jpg","file_name":"jsfa.892720221011-1-ogay3j.pdf","download_url":"https://www.academia.edu/attachments/92282035/download_file","bulk_download_file_name":"GC_MS_olfactometric_and_LC_DAD_ESI_MS_MS.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92282035/jsfa.892720221011-1-ogay3j-libre.pdf?1665494590=\u0026response-content-disposition=attachment%3B+filename%3DGC_MS_olfactometric_and_LC_DAD_ESI_MS_MS.pdf\u0026Expires=1740348288\u0026Signature=QTmqXwYlkPQjWTNzFhRCrWLoLxqEWFTdft0p-zNA-g6lQh8z-mNqEZUEw6nd0QqTyBsoShOE2Bmq5VWxFOEM~xnRZi~fhX8fCEAYCEdCxXTlcLpxS4rJwcpMS8OwziBei2svNxTCLlWSImwOjL3-365NLP4gXrQmekLHEov1OxiAF1XFt3qxlqALq6VKUbs9bFRt2OgJmsO5PMb4jF85KRYwfNkPPfrUoGSEYbbg6Xa-ZYmdbTfBtgWRWYMoEA2Wp9Ita7kGAg5DHDpImRdkffIy5KmcSaXszrYTpLzHCn2~NDvz2fvQ~Iuy~bsCPHI34hgKEslKiAGJQzYoO9Jo2w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278833"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278833/Screening_of_key_odorants_and_anthocyanin_compounds_of_cv_Okuzgozu_Vitis_vinifera_L_red_wines_with_a_free_run_and_pressed_pomace_using_GC_MS_Olfactometry_and_LC_MS_MS"><img alt="Research paper thumbnail of Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS" class="work-thumbnail" src="https://attachments.academia-assets.com/92282061/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278833/Screening_of_key_odorants_and_anthocyanin_compounds_of_cv_Okuzgozu_Vitis_vinifera_L_red_wines_with_a_free_run_and_pressed_pomace_using_GC_MS_Olfactometry_and_LC_MS_MS">Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS</a></div><div class="wp-workCard_item"><span>Journal of mass spectrometry : JMS</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocy...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="278340d2a4b235fccda033c2e5aef820" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282061,"asset_id":88278833,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282061/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278833"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278833"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278833; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278833]").text(description); $(".js-view-count[data-work-id=88278833]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278833; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278833']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "278340d2a4b235fccda033c2e5aef820" } } $('.js-work-strip[data-work-id=88278833]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278833,"title":"Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS","internal_url":"https://www.academia.edu/88278833/Screening_of_key_odorants_and_anthocyanin_compounds_of_cv_Okuzgozu_Vitis_vinifera_L_red_wines_with_a_free_run_and_pressed_pomace_using_GC_MS_Olfactometry_and_LC_MS_MS","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92282061,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92282061/thumbnails/1.jpg","file_name":"jms.407420221011-1-7a2mw0.pdf","download_url":"https://www.academia.edu/attachments/92282061/download_file","bulk_download_file_name":"Screening_of_key_odorants_and_anthocyani.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92282061/jms.407420221011-1-7a2mw0-libre.pdf?1665494593=\u0026response-content-disposition=attachment%3B+filename%3DScreening_of_key_odorants_and_anthocyani.pdf\u0026Expires=1740348288\u0026Signature=W4on6VAQG6ke~OdY7d9R2uR2~rTwX-WYB2cUkF6MHpr6Yh34P0hw1kXtYLPOVBXkZxqKia1jiJXaAqjfepyYkYQs0F9zGQMAXJQSPwS3X2WOX0fn-LWN1MJES8sUDUtLA5a0IA-5r2t5ID3~ZY4z8m9Q1x1NnJB32Y9TTXLItLDHv0EUtt1ItFkUAPnhdlJwjQ3R-hhHq5h2-LxI~ZBD-PUYs9Ea6cyc8JSkW3QjMjdyNnNQCKkhy~uKSwZrVAKny10HY~8WEYfyZITdBgT3OS7P-S-tltdY1HX7Uv1YXv8ILnHQBYoiInrNSveEt5Ifpu-GbNXjRnzBh-8QMQV1gg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278832"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/88278832/Volatile_and_key_odourant_compounds_of_Turkish_Berberis_crataegina_fruit_using_GC_MS_Olfactometry"><img alt="Research paper thumbnail of Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/88278832/Volatile_and_key_odourant_compounds_of_Turkish_Berberis_crataegina_fruit_using_GC_MS_Olfactometry">Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry</a></div><div class="wp-workCard_item"><span>Natural Product Research</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegi...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography was coupled to mass spectrometry (GC-MS) allowed the quantitative and qualitative detection of 22 compounds in the sample. Aldehydes were the main chemical group in the sample and followed by aromatic alcohols and lactone. Aroma extract dilution analysis was implemented for the specification of key odourants of B. crataegina. In total, eight key odourants were detected in the extract of the sample, using GC-MS-Olfactometry and aldehydes were the leading chemical group. The key odourants, found to be contributing to the overall aroma in B. crataegina, were nonanal (FD = 1024; green, flowery), hexanal (FD = 512; green) and linalool (FD = 256; flowery, rose) because of high FD factors.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278832"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278832"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278832; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278832]").text(description); $(".js-view-count[data-work-id=88278832]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278832; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278832']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=88278832]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278832,"title":"Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry","internal_url":"https://www.academia.edu/88278832/Volatile_and_key_odourant_compounds_of_Turkish_Berberis_crataegina_fruit_using_GC_MS_Olfactometry","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278831"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278831/Aroma_composition_of_shalgam_a_traditional_Turkish_lactic_acid_fermented_beverage"><img alt="Research paper thumbnail of Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage" class="work-thumbnail" src="https://attachments.academia-assets.com/92282031/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278831/Aroma_composition_of_shalgam_a_traditional_Turkish_lactic_acid_fermented_beverage">Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage</a></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentatio...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty aroma compounds were identified in shalgam samples including 20 terpenes, 9 esters, 9 alcohols, 5 volatile acids, 6 volatile phenols, 5 lactones, 3 naphthalenes, 2 carbonyl compounds and 1 C13-norisoprenoids. It was found that the aroma profiles of shalgams were quite similar. However, the total volatile content of the shalgam samples increased with addition of Lb. plantarum.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e0ba5d688f1ac915e1e9a999c33bb8a2" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282031,"asset_id":88278831,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282031/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278831"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278831"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278831; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278831]").text(description); $(".js-view-count[data-work-id=88278831]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278831; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278831']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e0ba5d688f1ac915e1e9a999c33bb8a2" } } $('.js-work-strip[data-work-id=88278831]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278831,"title":"Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage","internal_url":"https://www.academia.edu/88278831/Aroma_composition_of_shalgam_a_traditional_Turkish_lactic_acid_fermented_beverage","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92282031,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92282031/thumbnails/1.jpg","file_name":"ptpmcrender.pdf","download_url":"https://www.academia.edu/attachments/92282031/download_file","bulk_download_file_name":"Aroma_composition_of_shalgam_a_tradition.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92282031/ptpmcrender-libre.pdf?1665494603=\u0026response-content-disposition=attachment%3B+filename%3DAroma_composition_of_shalgam_a_tradition.pdf\u0026Expires=1740348288\u0026Signature=ED8Gj-80gxvOUhk9w4Z~6IDvSBr99cFuyKwy5NK5JcnRDgeDkwpJK2ljLmsgtBm04sCZMiVF3FmM2j~eT~uVl0~kmYQoMRCcfZnYkQxxSbN9rrPPqm7TywPOgUdJ8X6lp5Vd7PtPYLaObqOpu06Ph-l4czf5pVU3JlHaHWtOqGCqzAFWWk8k9QxRzEn7QGGOEONuNwVcoWCcjS0McApbKIJgsH~iDfThD2CUHHlZE1X9WT2-tY2qA5Q5F6vUkgi4Q1YW6cFkD8N~9d9bk9ii-UCpLA3zLClfzZ3C7pB-YZnjn7ORNVSU0suyfHH9tugMNlk6tkvxv87HGxqHpfOjeQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278830"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278830/Pistachio_oil_Pistacia_vera_L_cv_Uzun_Characterization_of_key_odorants_in_a_representative_aromatic_extract_by_GC_MS_olfactometry_and_phenolic_profile_by_LC_ESI_MS_MS"><img alt="Research paper thumbnail of Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS" class="work-thumbnail" src="https://attachments.academia-assets.com/92282027/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278830/Pistachio_oil_Pistacia_vera_L_cv_Uzun_Characterization_of_key_odorants_in_a_representative_aromatic_extract_by_GC_MS_olfactometry_and_phenolic_profile_by_LC_ESI_MS_MS">Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This is a PDF file of an unedited manuscript that has been accepted for publication. As a service...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Pistachio oil (Pistacia vera L. cv. Uzun): characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="02d497ed57219c4022f52955af963cb9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282027,"asset_id":88278830,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282027/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278830"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278830"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278830; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278830]").text(description); $(".js-view-count[data-work-id=88278830]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278830; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278830']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "02d497ed57219c4022f52955af963cb9" } } $('.js-work-strip[data-work-id=88278830]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278830,"title":"Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS","internal_url":"https://www.academia.edu/88278830/Pistachio_oil_Pistacia_vera_L_cv_Uzun_Characterization_of_key_odorants_in_a_representative_aromatic_extract_by_GC_MS_olfactometry_and_phenolic_profile_by_LC_ESI_MS_MS","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92282027,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92282027/thumbnails/1.jpg","file_name":"j.foodchem.2017.07.08620221011-1-aml7wc.pdf","download_url":"https://www.academia.edu/attachments/92282027/download_file","bulk_download_file_name":"Pistachio_oil_Pistacia_vera_L_cv_Uzun_Ch.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92282027/j.foodchem.2017.07.08620221011-1-aml7wc-libre.pdf?1665494605=\u0026response-content-disposition=attachment%3B+filename%3DPistachio_oil_Pistacia_vera_L_cv_Uzun_Ch.pdf\u0026Expires=1740348288\u0026Signature=aNeSJ1pQAOYXvXGN3Vbc8IIK8SJQhYyqPMdCvou7Tmv3e4eeN09GfU10-34ya4cvI0MAi6yUVZZsK8HUs-9BDsU~T0EoMM9lXxOi0M8zKBpfUrCiKyPITIr-GqqcvuMnL9jEHLoA~5UIETkRyTi8O74GAqA40QkeGSmoGDQ~Avxwf36ySP7DGax0yGTZltw4T0CiRWG3W6vryvk55l12zJJIMh-8oAL3v8AIqLlNbMMKWpkII4zoqLwOdR8UWY8odybmOAZ4sQaGyOJXWsO2T6cc0G~xNT3TcakPAb2D2svXMtSftdlalOZidVI~-Whi4qV6LGUkngxtzjlg6ZOjXA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278828"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278828/Identification_of_Aroma_Compounds_of_Lamiaceae_Species_in_Turkey_Using_the_Purge_and_Trap_Technique"><img alt="Research paper thumbnail of Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique" class="work-thumbnail" src="https://attachments.academia-assets.com/92281974/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278828/Identification_of_Aroma_Compounds_of_Lamiaceae_Species_in_Turkey_Using_the_Purge_and_Trap_Technique">Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique</a></div><div class="wp-workCard_item"><span>Foods</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The present research was planned to characterize the aroma composition of important members of th...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography-mass spectrometry (GC-MS) technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1fc4cee97f58f56dc949dca68bb570ad" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92281974,"asset_id":88278828,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92281974/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278828"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278828"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278828; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278826"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278826/Determination_of_Volatiles_by_Odor_Activity_Value_and_Phenolics_of_cv_Ayvalik_Early_Harvest_Olive_Oil"><img alt="Research paper thumbnail of Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil" class="work-thumbnail" src="https://attachments.academia-assets.com/92281971/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278826/Determination_of_Volatiles_by_Odor_Activity_Value_and_Phenolics_of_cv_Ayvalik_Early_Harvest_Olive_Oil">Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil</a></div><div class="wp-workCard_item"><span>Foods</span><span>, 2016</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present stud...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="da710a344353a568ea2503a5ce7221b5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92281971,"asset_id":88278826,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92281971/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278826"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278826"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278826; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278826]").text(description); $(".js-view-count[data-work-id=88278826]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278826; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278826']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "da710a344353a568ea2503a5ce7221b5" } } $('.js-work-strip[data-work-id=88278826]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278826,"title":"Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil","internal_url":"https://www.academia.edu/88278826/Determination_of_Volatiles_by_Odor_Activity_Value_and_Phenolics_of_cv_Ayvalik_Early_Harvest_Olive_Oil","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92281971,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92281971/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/92281971/download_file","bulk_download_file_name":"Determination_of_Volatiles_by_Odor_Activ.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92281971/pdf-libre.pdf?1665494607=\u0026response-content-disposition=attachment%3B+filename%3DDetermination_of_Volatiles_by_Odor_Activ.pdf\u0026Expires=1740348288\u0026Signature=R47ZWaKQ6-C8v0oqXbZn8xDP0fMTtPlGdcJhgbkjB-1SyFvDvRjomsQhTHwA4AmpabuCpyNrCDLXn2NXkJEJrqHvZ833MfWyWKfLGeEs-0S0zZqLMzmdPyjIYqT567hLr90AwuW5qpYRGw8oDACEFdW3wuNYh8doUoIu3N0aluqWXVofSZjqg2WQlaezd4sMSHS6QQay3jNZi2evw-1O6~-XYKfikk9nTXaZ6heEX4BCd~CjOjPBWMXhXjPQeVbgpVArEULSAEZY76sZbyfWweuk~GxLGQ2QTd1BAeyRs46amhwYvDCfH8N3EqQIQh8jUnHT2FFrd6SIm-RvpIKBCQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278825"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278825/Fermentative_aroma_in_wines_from_em_Vitis_vinifera_em_cv_Kalecik_karasi_in_relation_with_inoculation_with_selected_dry_yeasts"><img alt="Research paper thumbnail of Fermentative aroma in wines from <em>Vitis vinifera</em> cv. Kalecik karasi in relation with inoculation with selected dry yeasts" class="work-thumbnail" src="https://attachments.academia-assets.com/92282025/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278825/Fermentative_aroma_in_wines_from_em_Vitis_vinifera_em_cv_Kalecik_karasi_in_relation_with_inoculation_with_selected_dry_yeasts">Fermentative aroma in wines from <em>Vitis vinifera</em> cv. Kalecik karasi in relation with inoculation with selected dry yeasts</a></div><div class="wp-workCard_item"><span>OENO One</span><span>, 2003</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts on cv. Kalecik karası wines. Kalecik karası grown in Middle Anatolia is a native grape variety of Vitis vinifera. Inoculation with the selected yeasts produced higher amounts of ethanol compared to spontaneous fermentation and repressed the non-Saccharomyces yeasts earlier. The total concentration of flavour compounds increased by using selected wine yeasts. Higher alcohols were abundant compounds and isoamyl alcohol levels varied from 75 to 132 mg/l. The addition of S. cerevisiae yeasts produced higher concentrations of 4-vinyl phenol and isoamyl acetate. Wines were also analysed by sensory evaluation. Those obtained with selected yeasts differed from the control wine in triangle test. The most preferred wine was the one produced by commercial S. cerevisiae in the ranking test. Résumé : Cette étude a été menée pour élucider les effets de l'addition de souches sélectionnées de levures Saccharomyces cerevisiae sur des vins issus du cépage Kalecik karası. Le Kalecik karası est une variété native de Vitis vinifera, implantée en Anatolie moyenne. L'inoculation avec des levures sélectionnées entraine une production plus importante d'éthanol, comparativement à une fermentation spontanée. De plus, les levures n'appartenant pas à l'espèce Saccharomyces sont réprimées plus tôt. La concentration totale en composés aromatiques augmente en utilisant des levures sélectionnées. Les alcools supérieurs sont abondants et le niveau d'alcool isoamylique varie de 75 à 132 mg/l. L'addition de levures S. cerevisiae entraine une production de plus grandes concentrations de 4-vinyl phénol et d'acétate d'isoamyl. Les vins ont également été analysés par évaluation sensorielle. En test triangulaire, les vins obtenus avec les levures sélectionnées sont différenciés du témoin. En test de rang, le vin préféré est celui produit par la souche commerciale de S. cerevisiae.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ff9af1804fde3c1d414e0cebf2ffd77a" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282025,"asset_id":88278825,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282025/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278825"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278825"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278825; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278825]").text(description); $(".js-view-count[data-work-id=88278825]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278825; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278825']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "ff9af1804fde3c1d414e0cebf2ffd77a" } } $('.js-work-strip[data-work-id=88278825]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278825,"title":"Fermentative aroma in wines from \u003cem\u003eVitis vinifera\u003c/em\u003e cv. 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Aroma maddelerinin analizleri gaz kromatografisinde gerceklestirilmis ve bu maddelerinin tanisinda gaz kromatografisi-kutle spektrometresi kullanilmistir. Analiz sonuclari, uygulanan ekstraksiyon yontemine gore kiyaslanmistir. Dikiorometan ile yapilan sivi-sivi ektraksiyonda sirada, 8 adet alkol, 1 adet terpen, 5 adet ucucu asit ve 4 adet ester olmak uzere toplam 18 adet serbest aroma maddesi ve Amberlit XAD-2 recinesi kullanilarak yapilan ekstraksiyonda ise 8 adet alkol, 1 adet terpen, 4 adet ucucu asit ve 4 adet ester olmak uzere toplam 17 adet serbest aroma maddesi belirlenmistir. Her iki ekstraksiyon yontemi arasmda siradaki serbest aroma maddeleri bakimindan, belirgin bir farklilik bulunmadigi saptanmistir.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278824"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278824"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278824; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278824]").text(description); 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</script> <div class="js-work-strip profile--work_container" data-work-id="88278822"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278822/LC_DAD_ESI_MS_MS_characterization_of_phenolic_constituents_in_Turkish_black_tea_Effect_of_infusion_time_and_temperature"><img alt="Research paper thumbnail of LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature" class="work-thumbnail" src="https://attachments.academia-assets.com/92282067/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278822/LC_DAD_ESI_MS_MS_characterization_of_phenolic_constituents_in_Turkish_black_tea_Effect_of_infusion_time_and_temperature">LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2016</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of the present research is to evaluate the chemical characterization of main compounds fr...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of the present research is to evaluate the chemical characterization of main compounds from Tunisian monocultivar Extra Virgin Olive Oil (EVOO) ("Chemlali", "Chétoui", "Zalmati" and "crossbreeding Chemlali by Zalmati") extracted after the addition of different amounts (0% and 3%) of olive leaves. As expected for virgin olive oil, the main sterols found in all analyzed samples were β-sitosterol, ∆-5-avenasterol, campesterol and cholesterol. Stigmasterol, 24-methylene-cholesterol, clerosterol, campestanol, sitostanol, ∆-7stigmastenol, ∆-5,24-stigmastadienol, and ∆-7-avenasterol were also found in all samples, but in lower amounts. Most of these compounds were significantly affected by the cultivars but not to be affected by added leaves at 3% to olives prior to the extraction process. The obtained results revealed that 14 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all the studied olive-oil samples, dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEA-EA) were the most abundant compounds. In addition, EVOO from "Chétoui" cultivar extracted with 3% of olive leaves presented the highest amount of individual phenolic compounds.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="949ab7673b648a143ca56705674f4f27" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282067,"asset_id":88278822,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282067/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278822"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278822"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278822; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "949ab7673b648a143ca56705674f4f27" } } $('.js-work-strip[data-work-id=88278822]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278822,"title":"LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature","internal_url":"https://www.academia.edu/88278822/LC_DAD_ESI_MS_MS_characterization_of_phenolic_constituents_in_Turkish_black_tea_Effect_of_infusion_time_and_temperature","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92282067,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92282067/thumbnails/1.jpg","file_name":"j.foodres.2016.11.00120221011-1-13tpy8e.pdf","download_url":"https://www.academia.edu/attachments/92282067/download_file","bulk_download_file_name":"LC_DAD_ESI_MS_MS_characterization_of_phe.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92282067/j.foodres.2016.11.00120221011-1-13tpy8e-libre.pdf?1665494591=\u0026response-content-disposition=attachment%3B+filename%3DLC_DAD_ESI_MS_MS_characterization_of_phe.pdf\u0026Expires=1740348288\u0026Signature=fA7XXXCtDMMacJ8cIlnnh54sUWw39jqGnvQm0xS45~9-KAU0KI6O9Umius07YR79NpsoiNuAbhM9EYeWGn02AXGdYyfNBeSAUyemqk7j7NVnXCYt3j6HtGLvgacX9YF8KSDgmsh5C-OGnjR3~pRExBH4Zxcmr0ywqMuch1QATOkHBmbrUTa7KxO8NAUga~~2yt05vlSItSLRu2IrWD98uL~-YjK~FMtJxQyV6RrNcG6P2vAw8qt-wOWFAYd7gUpYw-x13Bem6oc5GWLWdt6dWPHtzw8V7Uw~uOq9PqBK9dkuTaYL~Ei2yfWT7CeW6uU-KKV4wdCejJ2z9FTvw8dKrA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278818"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278818/Characterization_of_aroma_active_and_phenolic_profiles_of_wild_thyme_Thymus_serpyllum_by_GC_MS_Olfactometry_and_LC_ESI_MS_MS"><img alt="Research paper thumbnail of Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS" class="work-thumbnail" src="https://attachments.academia-assets.com/92282020/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278818/Characterization_of_aroma_active_and_phenolic_profiles_of_wild_thyme_Thymus_serpyllum_by_GC_MS_Olfactometry_and_LC_ESI_MS_MS">Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS</a></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The present study was designed to characterize the volatile, aroma-active and phenolic compounds ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The present study was designed to characterize the volatile, aroma-active and phenolic compounds of wild thyme. Volatile components of T. serpyllum were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatographymass spectrometry (GC-MS). The extraction method gave highly representative aromatic extract of the studied sample based on the sensory analysis. A total of 24 compounds were identified and quantified in Thymus serpyllum. Terpenes were qualitatively and quantitatively the most dominant volatiles in the sample. Aroma extract dilution analysis (AEDA) was used for the first time for the determination of aroma-active compounds of Thymus serpyllum. In total, 12 aroma-active compounds were detected in the aromatic extract by GC-MS-Olfactometry and terpenes were the most abundant compounds. Highperformance liquid chromatography/electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) method was used for the phenolic compounds analysis. 18 phenolic compounds were identified and quantified in the T. serpyllum. Luteolin 7-O-glucoside, luteolin and rosmarinic acid were the most abundant phenolics in this herb.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fef2ab22441b48c983f671aec88c9bd6" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282020,"asset_id":88278818,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282020/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278818"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278818"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278818; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278810"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278810/GC_MS_olfactometric_characterization_of_the_most_aroma_active_components_in_a_representative_aromatic_extract_from_Iranian_saffron_Crocus_sativus_L_"><img alt="Research paper thumbnail of GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)" class="work-thumbnail" src="https://attachments.academia-assets.com/92282016/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278810/GC_MS_olfactometric_characterization_of_the_most_aroma_active_components_in_a_representative_aromatic_extract_from_Iranian_saffron_Crocus_sativus_L_">GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Aroma and aroma-active compounds of Iranian saffron (Crocus sativus L.) were analyzed by gas chro...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Aroma and aroma-active compounds of Iranian saffron (Crocus sativus L.) were analyzed by gas chromatography-mass spectrometry-olfactometry. The saffron aromatic extracts were obtained by four different extraction techniques including solvent-assisted flavour evaporation (SAFE), liquid-liquid extraction (LLE), solid phase extraction (SPE), and simultaneous distillation extraction (SDE) and compared to achieve a representative aromatic extract from saffron. According to sensory analysis, the aromatic extract obtained by SAFE was the most representative of saffron odour. A total of 28 aroma compounds were identified in saffron. Ketones were quantitatively the most dominant volatiles in saffron, followed by aldehydes and acids. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of saffron. A total of nine aroma-active compounds were detected in the aromatic extract. On the basis of the flavour dilution (FD) factor, the most powerful aroma active compounds were safranal (FD = 512), 4-ketoisophorone (FD = 256) and dihydrooxophorone (FD = 128).</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f134e4105b3e5cc1d5504b129da6b468" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282016,"asset_id":88278810,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282016/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278810"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278810"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278810; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="2502290" id="papers"><div class="js-work-strip profile--work_container" data-work-id="88278850"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278850/Elucidating_the_contribution_of_microorganisms_to_the_spontaneous_fermentation_and_the_quality_of_Ivorian_cacao_Theobroma_cacao_beans_The_quality_of_Ivorian_cacao_Theobroma_cacao_beans"><img alt="Research paper thumbnail of Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans" class="work-thumbnail" src="https://attachments.academia-assets.com/92281985/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278850/Elucidating_the_contribution_of_microorganisms_to_the_spontaneous_fermentation_and_the_quality_of_Ivorian_cacao_Theobroma_cacao_beans_The_quality_of_Ivorian_cacao_Theobroma_cacao_beans">Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans</a></div><div class="wp-workCard_item"><span>Quality Assurance and Safety of Crops &amp; Foods</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage indus...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and the Ivory Coast remains the world leader with an estimated yearly production of 3 million tonnes. Cacao beans are used in many food items such as chocolate products, cocoa butter, confectionary products, iced drinks, cocoa powder, etc. The quality and organoleptic characteristics of these food products are strongly related to those of the cocoa beans obtained from different processing treatments. The pulps surrounding the cacao beans are rich in water, sugars, pectins, proteins, minerals, vitamins, citric acid, and phenolic compounds. Many different processing methods are utilized and fermentation is a crucial postharvest treatment having a great influence on the quality of cacao beans and their related products. Spontaneous fermentation is a common...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9ef07314b1360c9d18ca4676dbcdc2a4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92281985,"asset_id":88278850,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92281985/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278850"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278850"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278850; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278850]").text(description); $(".js-view-count[data-work-id=88278850]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278850; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278850']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278848"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278848/Comparison_of_aroma_compounds_of_cvs_Gemlik_and_Barnea_olive_oils_obtained_from_Adana_province"><img alt="Research paper thumbnail of Comparison of aroma compounds of cvs. Gemlik and Barnea olive oils obtained from Adana province" class="work-thumbnail" src="https://attachments.academia-assets.com/92281981/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278848/Comparison_of_aroma_compounds_of_cvs_Gemlik_and_Barnea_olive_oils_obtained_from_Adana_province">Comparison of aroma compounds of cvs. Gemlik and Barnea olive oils obtained from Adana province</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In this study, aroma compounds of olive oils obtained from Gemlik and Barnea variety grown in Ada...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In this study, aroma compounds of olive oils obtained from Gemlik and Barnea variety grown in Adana province were investigated. The volatile compounds of olive oils were extracted by simultaneous distillation and extraction (SDE) in a Likens-Nickerson apparatus. The aroma compounds were identified and quantified by gas chromatography-mass spectrometry (GC-MS) and GC-FID techniques, respectively. The Gemlik cv. oil was found to be richer than the oil of cv. Barnea in terms of the aroma compounds. A total of 51 volatile compounds (18 aldehydes, 16 alcohols, 5 ketones, 7 terpenes, 2 carboxylic acids and 3 volatile phenols) in oil obtained from the cv. Gemlik and a total of 46 aroma compounds (18 aldehydes, 13 alcohols, 5 ketones, 1 ester, 6 terpenes, 1 carboxylic acid and 2 volatile phenols) in oil obtained from the Barnea cv. were detected. Aroma profile of both olive oils was quite similar. A total of 24640 μg/kg ve 21365 μg/kg aroma content were identified and quantified in Gemlik a...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8b451abdd8a8bb4c072c1247a62af696" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92281981,"asset_id":88278848,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92281981/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278848"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278848"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278848; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278848]").text(description); $(".js-view-count[data-work-id=88278848]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278848; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278848']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278845"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278845/Characterization_of_fatty_acids_composition_in_Iranian_Phishomi_extra_virgin_olive_oil"><img alt="Research paper thumbnail of Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil" class="work-thumbnail" src="https://attachments.academia-assets.com/92281979/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278845/Characterization_of_fatty_acids_composition_in_Iranian_Phishomi_extra_virgin_olive_oil">Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In this test, fatty acid composition of olive oil obtained from Iranian Phishomi olive cultivar g...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In this test, fatty acid composition of olive oil obtained from Iranian Phishomi olive cultivar grown in the northern part of country, Gilan province, was determined using a gas chromatography fitted with a flame ionization detector. A total of 12 fatty acids entailing myristic, palmitic, palmitoleic, margaric, margoleic, stearic, oleic, linoleic, arachidic, linolenic, gadoleic and behenic acids were detected. From them, oleic acid was the most prevailing fatty acid, representing the highest content (63.65 %) in the sample, followed by linoleic acid (16.93 %), palmitic acid (14.14 %) and stearic acid (2.73 %); the amount of the rest of the fatty acids detected in trace amounts. Fatty acid composition might vary between olive oils obtained from different cultivars. However, our finding was agreed to the range of those disclosed by the International Olive Oil Council and Codex Alimentarius with elevated resemblance. Apart from fatty acid compositions, percentage of saturated fatty aci...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="44ddf8d8473bfcac7799f1bc43c35016" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92281979,"asset_id":88278845,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92281979/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278845"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278845"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278845; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "44ddf8d8473bfcac7799f1bc43c35016" } } $('.js-work-strip[data-work-id=88278845]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278845,"title":"Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil","internal_url":"https://www.academia.edu/88278845/Characterization_of_fatty_acids_composition_in_Iranian_Phishomi_extra_virgin_olive_oil","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92281979,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92281979/thumbnails/1.jpg","file_name":"483463.pdf","download_url":"https://www.academia.edu/attachments/92281979/download_file","bulk_download_file_name":"Characterization_of_fatty_acids_composit.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92281979/483463-libre.pdf?1665494597=\u0026response-content-disposition=attachment%3B+filename%3DCharacterization_of_fatty_acids_composit.pdf\u0026Expires=1740348288\u0026Signature=TS5mRTBq7p8iDVAXCdhBOVePq88EF~rhcdciGhplVeNdtWSVsCUHGTM8O5vL~YpojCcwaGusLjaeVU22Ikp1BfAU7RY6Og4QeYrtTEJl-XN1aGLwrXeHlVpig94RvmWMuM~BhwGwWuHHOyAPMLGSWbGtS2k-SBTN-DQlrxX65YHuTUUWRb1jcTpdfmq80WYQTMfPgcUZLqZ3wFOeQnhIE6UY3P0WpNcXVX5jY3k9dohwiXUdGkycIVRZ6hCblUQTvuc8grbBT~nTyS8RVjTAIaG2B9oKoCt-RXxl1g-C82-Gi5S~xs9OK1VLf99nwCikOpPbbZa9sE31Pg3YAVm5RA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":92281980,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92281980/thumbnails/1.jpg","file_name":"483463.pdf","download_url":"https://www.academia.edu/attachments/92281980/download_file","bulk_download_file_name":"Characterization_of_fatty_acids_composit.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92281980/483463-libre.pdf?1665494604=\u0026response-content-disposition=attachment%3B+filename%3DCharacterization_of_fatty_acids_composit.pdf\u0026Expires=1740348288\u0026Signature=FJM-BsHBtsfDpU4wgYs4cJcg-hwbhR3YgdRG5l2-zTA4WW2iVsLyeamOZ8irtgNFKKZTQY9KlH4~T09pQwXTYxFOVZECqogYdAs5stHgjx4y6AdW1Ue-wVWjHaFUarjN4q9~Xebvo1WoXgnPNsRsINbp9qlP0HTmrKNsVHR0b9rwR6y-N8krcDoebAO0CWYkiNnwMp0Oc3lpQCoBasWgjSzijMBscoIkMeleWorf6OLNcXUmUJ0Y42cqvJRj98icj9-8htbbzO28vs~eErKWL8yt2R8sZWDDE6GZ123ajhJTiAJxSrsdkoCBBsBVxKNdjfwOkVhbsQdc2vnfUttt6w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278843"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278843/LC_DAD_ESI_MS_MS_characterization_of_fresh_and_cooked_Capia_and_Aleppo_red_peppers_Capsicum_annuum_L_phenolic_profiles"><img alt="Research paper thumbnail of LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles" class="work-thumbnail" src="https://attachments.academia-assets.com/92282043/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278843/LC_DAD_ESI_MS_MS_characterization_of_fresh_and_cooked_Capia_and_Aleppo_red_peppers_Capsicum_annuum_L_phenolic_profiles">LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles</a></div><div class="wp-workCard_item"><span>European Food Research and Technology</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Peppers are one of the most widely processed and consumed vegetables in the world. The present st...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Peppers are one of the most widely processed and consumed vegetables in the world. The present study was established to obtain phenolic profiles of two fresh and oven-cooked pepper cultivars, red hot Aleppo (Capsicum annuum L.) and red sweet pepper Capia (Capsicum annuum L.). Phenolic extracts of pepper samples have been, for the first time, qualitatively and quantitatively examined by liquid chromatography including tandem mass spectrometry (LC-MS/MS). Apart from the main objective, samples were also examined for their colour alteration regarding the oven cooking process. A total of 20 phenolic compounds were identified and quantified in the red pepper samples. The revealed results showed that the hot Aleppo pepper possessed a much higher phenolic content when compared to Capia peppers. In the Aleppo pepper samples, capsaicin, luteolin 6,8-di-C-hexoside, luteolin O-malonylpentosyldihexoside, luteolin 6-C-hexoside, dihydrocapsaicin, and kaempferol pentosyldihexoside were the most dominant phenolics, while luteolin O-(aposylmalonyl)glucoside, luteolin O-malonylpentosyldihexoside, kaempferol pentosylhexoside, and feruloyl hexoside were for the Capia samples. In the Aleppo samples, capsaicin and dihydrocapsaicin were compounds that significantly increased due to the cooking process. The cooking process not only positively affected the phenolic profile of pepper samples but also the colour, total phenolic content, and antioxidant activity.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="df950613ad08266cdacc76e1be3410a4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282043,"asset_id":88278843,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282043/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278843"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278843"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278843; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278841"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278841/Elucidation_of_key_odorants_in_Beninese_Roselle_Hibiscus_sabdariffa_L_infusions_prepared_by_hot_and_cold_brewing"><img alt="Research paper thumbnail of Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing" class="work-thumbnail" src="https://attachments.academia-assets.com/92282038/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278841/Elucidation_of_key_odorants_in_Beninese_Roselle_Hibiscus_sabdariffa_L_infusions_prepared_by_hot_and_cold_brewing">Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing</a></div><div class="wp-workCard_item"><span>Food Research International</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. 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window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278841]").text(description); $(".js-view-count[data-work-id=88278841]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278841; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278841']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278839"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278839/Key_odorants_of_a_Moroccan_fermented_milk_product_Lben_using_aroma_extract_dilution_analysis"><img alt="Research paper thumbnail of Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis" class="work-thumbnail" src="https://attachments.academia-assets.com/92282036/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278839/Key_odorants_of_a_Moroccan_fermented_milk_product_Lben_using_aroma_extract_dilution_analysis">Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis</a></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for this kind of fermented dairy products. In this study, aroma compounds were extracted by four different methods. According to the sensory analysis, solvent-assisted flavor evaporation exhibited the most representative and reproducible method of Lben matrices. In general, a total of 24 volatile compounds were found for the first time in Lben, including aldehyde, alcohols, acids, esters, and ketones. The Lben characteristic aroma was characterized by 15 odour-active compounds using the application of the aroma extract dilution analysis. On the basis of flavor dilution (FD) results, butanoic acid (FD = 1024, ripened cheese), acetoin (FD = 512, buttery-creamy), 2-heptanol (FD = 512, fatty) and hexanoic acid (FD = 512, cheesy-goat) were the most powerful key odorants in Lben.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="24b7ae163b2f03cfba405190f3856793" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282036,"asset_id":88278839,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282036/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278839"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278839"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278839; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278837"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278837/Influence_of_processing_steps_on_phenolic_composition_of_clarified_and_unclarified_pomegranate_juices_as_characterized_by_LC_DAD_ESI_MS_MS"><img alt="Research paper thumbnail of Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC‐DAD‐ESI‐MS/MS" class="work-thumbnail" src="https://attachments.academia-assets.com/92282034/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278837/Influence_of_processing_steps_on_phenolic_composition_of_clarified_and_unclarified_pomegranate_juices_as_characterized_by_LC_DAD_ESI_MS_MS">Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC‐DAD‐ESI‐MS/MS</a></div><div class="wp-workCard_item"><span>Journal of Food Processing and Preservation</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In this study, quality parameters of clarified (CPJ) and unclarified pomegranate juices (UPJ) of ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In this study, quality parameters of clarified (CPJ) and unclarified pomegranate juices (UPJ) of "Hicaz" variety (obtained from industrial-scale fruit juice production plant) were investigated regarding general compositions (sugar, organic acid, color parameters, etc.), phenolic content and also antioxidant capacity. The predominant anthocyanin was detected as cyanidin-3,5-diglucoside followed by cyanidin-3-glucoside, delphinidin-3,5diglucoside, delphinidin-3-glucoside, pelargonidin-3-glucoside, cyanidin pentoxide, pelargonidin-3,5-diglucoside. Cyanidin pentoxide was detected for the first time in this study in pomegranate juices in Turkey. During production, a decrease was observed in anthocyanins up to 39%. Fourteen colorless phenolic compounds were identified as primary ellagic acid, punicalagin-α, and punicalagin-β. The most significant decrement in phenolic compounds was observed in clarification/filtration steps of CPJ and separation step of UPJ while an increase was detected after pressing. However, the reduction of phenolic content of CPJ was higher than UPJ during production. This decrease was probably related to the effect of clarification agents, filtration, and evaporation processes. Practical applications Pomegranate juices have high nutritional value and health benefits with its rich content of phenolic compounds. Processing steps of unclarified and clarified pomegranate juices production could lead to differences in phenolic compounds and other bioactive properties. This study contributes valuable information for industrial production of pomegranate juices.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="b13af7c478e8d7ce9b489f26829b60c1" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282034,"asset_id":88278837,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282034/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278837"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278837"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278837; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278836"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278836/LC_DAD_ESI_MS_MS_based_phenolic_profiling_of_St_John_s_Wort_Teas_and_their_antioxidant_activity_Eliciting_infusion_induced_changes"><img alt="Research paper thumbnail of LC-DAD-ESI-MS/MS-based phenolic profiling of St John’s Wort Teas and their antioxidant activity: Eliciting infusion induced changes" class="work-thumbnail" src="https://attachments.academia-assets.com/92282032/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278836/LC_DAD_ESI_MS_MS_based_phenolic_profiling_of_St_John_s_Wort_Teas_and_their_antioxidant_activity_Eliciting_infusion_induced_changes">LC-DAD-ESI-MS/MS-based phenolic profiling of St John’s Wort Teas and their antioxidant activity: Eliciting infusion induced changes</a></div><div class="wp-workCard_item"><span>Journal of Liquid Chromatography &amp; Related Technologies</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Infusion-induced changes in the phenolics, antioxidant and colour propeties of St John's wort (ge...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Infusion-induced changes in the phenolics, antioxidant and colour propeties of St John's wort (genus, Hypericum; specie, Hypericum perforatum L.) teas were studied for the first time. SJW teas prepared as three different infusions and coded as three (3 min), six (6 min) and twelve minutes (12 min). Investigation of phenolic compounds were performed by LC-DAD-ESI-MS/MS. A total of 18 phenolics including six chlorogenic acids, three phenolic acids, seven flavonoids and two naphtodianthrones were detected. It is worth noting that the phenolic profiles of St John's wort teas were similar. However, the quantities of phenolic compounds individually and totally changed significantly for different infusion times. The highest total concentration was detected in 12 min (60.03 mg/L), followed by 6 min (54.81 mg/L) and 3 min (33.07 mg/L). The main difference for different infusion times was the hyperoside found as the most abundant phenolic only in 3 min samples. However, for 6 min and 12 minin infusions, chlorogenic acid was the most dominant phenolic compound. Similar to phenolics, antioxidant capacity of tea infusions showed an increasing trend with the extension of infusion time.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9a920edcb5509d48af2a2e896fecb805" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282032,"asset_id":88278836,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282032/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278836"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278836"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278836; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278834"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278834/GC_MS_olfactometric_and_LC_DAD_ESI_MS_MS_characterization_of_key_odorants_and_phenolic_compounds_in_black_dry_salted_olives"><img alt="Research paper thumbnail of GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives" class="work-thumbnail" src="https://attachments.academia-assets.com/92282035/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278834/GC_MS_olfactometric_and_LC_DAD_ESI_MS_MS_characterization_of_key_odorants_and_phenolic_compounds_in_black_dry_salted_olives">GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives</a></div><div class="wp-workCard_item"><span>Journal of the science of food and agriculture</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Olives are processed in different ways depending on consumption habits, which vary between countr...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Olives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma and aroma-active compounds of black dry-salted olives using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) techniques. Thirty-nine volatile compounds which they have a total concentration of 29 459 µg kg , were determined. Aroma extract dilution analysis (AEDA) was used to determine key aroma compounds of table olives. Based on the flavor dilution (FD) factor, the most powerful aroma-active compounds in the sample were methyl-2-methyl butyrate (tropical, sweet; FD: 512) and (Z)-3-hexenol (green, flowery; FD: 256). Phenolic compounds in table olives were also analyzed by LC-DAD-ESI-MS/MS. A total of 20 main phenolic compounds were identified and the highest content of phenolic compound was luteolin-7-glucoside (306 mg kg ), followed by ver...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f02dbc52ab54432a73995d4a930cabdb" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282035,"asset_id":88278834,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282035/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278834"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278834"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278834; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278834]").text(description); $(".js-view-count[data-work-id=88278834]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278834; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278834']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f02dbc52ab54432a73995d4a930cabdb" } } $('.js-work-strip[data-work-id=88278834]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278834,"title":"GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives","internal_url":"https://www.academia.edu/88278834/GC_MS_olfactometric_and_LC_DAD_ESI_MS_MS_characterization_of_key_odorants_and_phenolic_compounds_in_black_dry_salted_olives","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92282035,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92282035/thumbnails/1.jpg","file_name":"jsfa.892720221011-1-ogay3j.pdf","download_url":"https://www.academia.edu/attachments/92282035/download_file","bulk_download_file_name":"GC_MS_olfactometric_and_LC_DAD_ESI_MS_MS.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92282035/jsfa.892720221011-1-ogay3j-libre.pdf?1665494590=\u0026response-content-disposition=attachment%3B+filename%3DGC_MS_olfactometric_and_LC_DAD_ESI_MS_MS.pdf\u0026Expires=1740348288\u0026Signature=QTmqXwYlkPQjWTNzFhRCrWLoLxqEWFTdft0p-zNA-g6lQh8z-mNqEZUEw6nd0QqTyBsoShOE2Bmq5VWxFOEM~xnRZi~fhX8fCEAYCEdCxXTlcLpxS4rJwcpMS8OwziBei2svNxTCLlWSImwOjL3-365NLP4gXrQmekLHEov1OxiAF1XFt3qxlqALq6VKUbs9bFRt2OgJmsO5PMb4jF85KRYwfNkPPfrUoGSEYbbg6Xa-ZYmdbTfBtgWRWYMoEA2Wp9Ita7kGAg5DHDpImRdkffIy5KmcSaXszrYTpLzHCn2~NDvz2fvQ~Iuy~bsCPHI34hgKEslKiAGJQzYoO9Jo2w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278833"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278833/Screening_of_key_odorants_and_anthocyanin_compounds_of_cv_Okuzgozu_Vitis_vinifera_L_red_wines_with_a_free_run_and_pressed_pomace_using_GC_MS_Olfactometry_and_LC_MS_MS"><img alt="Research paper thumbnail of Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS" class="work-thumbnail" src="https://attachments.academia-assets.com/92282061/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278833/Screening_of_key_odorants_and_anthocyanin_compounds_of_cv_Okuzgozu_Vitis_vinifera_L_red_wines_with_a_free_run_and_pressed_pomace_using_GC_MS_Olfactometry_and_LC_MS_MS">Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS</a></div><div class="wp-workCard_item"><span>Journal of mass spectrometry : JMS</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocy...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="278340d2a4b235fccda033c2e5aef820" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282061,"asset_id":88278833,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282061/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278833"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278833"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278833; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278833]").text(description); $(".js-view-count[data-work-id=88278833]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278833; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278833']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "278340d2a4b235fccda033c2e5aef820" } } $('.js-work-strip[data-work-id=88278833]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278833,"title":"Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS","internal_url":"https://www.academia.edu/88278833/Screening_of_key_odorants_and_anthocyanin_compounds_of_cv_Okuzgozu_Vitis_vinifera_L_red_wines_with_a_free_run_and_pressed_pomace_using_GC_MS_Olfactometry_and_LC_MS_MS","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92282061,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92282061/thumbnails/1.jpg","file_name":"jms.407420221011-1-7a2mw0.pdf","download_url":"https://www.academia.edu/attachments/92282061/download_file","bulk_download_file_name":"Screening_of_key_odorants_and_anthocyani.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92282061/jms.407420221011-1-7a2mw0-libre.pdf?1665494593=\u0026response-content-disposition=attachment%3B+filename%3DScreening_of_key_odorants_and_anthocyani.pdf\u0026Expires=1740348288\u0026Signature=W4on6VAQG6ke~OdY7d9R2uR2~rTwX-WYB2cUkF6MHpr6Yh34P0hw1kXtYLPOVBXkZxqKia1jiJXaAqjfepyYkYQs0F9zGQMAXJQSPwS3X2WOX0fn-LWN1MJES8sUDUtLA5a0IA-5r2t5ID3~ZY4z8m9Q1x1NnJB32Y9TTXLItLDHv0EUtt1ItFkUAPnhdlJwjQ3R-hhHq5h2-LxI~ZBD-PUYs9Ea6cyc8JSkW3QjMjdyNnNQCKkhy~uKSwZrVAKny10HY~8WEYfyZITdBgT3OS7P-S-tltdY1HX7Uv1YXv8ILnHQBYoiInrNSveEt5Ifpu-GbNXjRnzBh-8QMQV1gg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278832"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/88278832/Volatile_and_key_odourant_compounds_of_Turkish_Berberis_crataegina_fruit_using_GC_MS_Olfactometry"><img alt="Research paper thumbnail of Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/88278832/Volatile_and_key_odourant_compounds_of_Turkish_Berberis_crataegina_fruit_using_GC_MS_Olfactometry">Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry</a></div><div class="wp-workCard_item"><span>Natural Product Research</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegi...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography was coupled to mass spectrometry (GC-MS) allowed the quantitative and qualitative detection of 22 compounds in the sample. Aldehydes were the main chemical group in the sample and followed by aromatic alcohols and lactone. Aroma extract dilution analysis was implemented for the specification of key odourants of B. crataegina. In total, eight key odourants were detected in the extract of the sample, using GC-MS-Olfactometry and aldehydes were the leading chemical group. The key odourants, found to be contributing to the overall aroma in B. crataegina, were nonanal (FD = 1024; green, flowery), hexanal (FD = 512; green) and linalool (FD = 256; flowery, rose) because of high FD factors.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278832"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278832"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278832; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278832]").text(description); $(".js-view-count[data-work-id=88278832]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278832; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278832']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=88278832]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278832,"title":"Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry","internal_url":"https://www.academia.edu/88278832/Volatile_and_key_odourant_compounds_of_Turkish_Berberis_crataegina_fruit_using_GC_MS_Olfactometry","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278831"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278831/Aroma_composition_of_shalgam_a_traditional_Turkish_lactic_acid_fermented_beverage"><img alt="Research paper thumbnail of Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage" class="work-thumbnail" src="https://attachments.academia-assets.com/92282031/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278831/Aroma_composition_of_shalgam_a_traditional_Turkish_lactic_acid_fermented_beverage">Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage</a></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentatio...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty aroma compounds were identified in shalgam samples including 20 terpenes, 9 esters, 9 alcohols, 5 volatile acids, 6 volatile phenols, 5 lactones, 3 naphthalenes, 2 carbonyl compounds and 1 C13-norisoprenoids. It was found that the aroma profiles of shalgams were quite similar. However, the total volatile content of the shalgam samples increased with addition of Lb. plantarum.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e0ba5d688f1ac915e1e9a999c33bb8a2" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282031,"asset_id":88278831,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282031/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278831"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278831"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278831; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278831]").text(description); $(".js-view-count[data-work-id=88278831]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278831; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278831']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e0ba5d688f1ac915e1e9a999c33bb8a2" } } $('.js-work-strip[data-work-id=88278831]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278831,"title":"Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage","internal_url":"https://www.academia.edu/88278831/Aroma_composition_of_shalgam_a_traditional_Turkish_lactic_acid_fermented_beverage","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92282031,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92282031/thumbnails/1.jpg","file_name":"ptpmcrender.pdf","download_url":"https://www.academia.edu/attachments/92282031/download_file","bulk_download_file_name":"Aroma_composition_of_shalgam_a_tradition.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92282031/ptpmcrender-libre.pdf?1665494603=\u0026response-content-disposition=attachment%3B+filename%3DAroma_composition_of_shalgam_a_tradition.pdf\u0026Expires=1740348288\u0026Signature=ED8Gj-80gxvOUhk9w4Z~6IDvSBr99cFuyKwy5NK5JcnRDgeDkwpJK2ljLmsgtBm04sCZMiVF3FmM2j~eT~uVl0~kmYQoMRCcfZnYkQxxSbN9rrPPqm7TywPOgUdJ8X6lp5Vd7PtPYLaObqOpu06Ph-l4czf5pVU3JlHaHWtOqGCqzAFWWk8k9QxRzEn7QGGOEONuNwVcoWCcjS0McApbKIJgsH~iDfThD2CUHHlZE1X9WT2-tY2qA5Q5F6vUkgi4Q1YW6cFkD8N~9d9bk9ii-UCpLA3zLClfzZ3C7pB-YZnjn7ORNVSU0suyfHH9tugMNlk6tkvxv87HGxqHpfOjeQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278830"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278830/Pistachio_oil_Pistacia_vera_L_cv_Uzun_Characterization_of_key_odorants_in_a_representative_aromatic_extract_by_GC_MS_olfactometry_and_phenolic_profile_by_LC_ESI_MS_MS"><img alt="Research paper thumbnail of Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS" class="work-thumbnail" src="https://attachments.academia-assets.com/92282027/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278830/Pistachio_oil_Pistacia_vera_L_cv_Uzun_Characterization_of_key_odorants_in_a_representative_aromatic_extract_by_GC_MS_olfactometry_and_phenolic_profile_by_LC_ESI_MS_MS">Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This is a PDF file of an unedited manuscript that has been accepted for publication. As a service...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Pistachio oil (Pistacia vera L. cv. Uzun): characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="02d497ed57219c4022f52955af963cb9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282027,"asset_id":88278830,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282027/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278830"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278830"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278830; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278830]").text(description); $(".js-view-count[data-work-id=88278830]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278830; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278830']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "02d497ed57219c4022f52955af963cb9" } } $('.js-work-strip[data-work-id=88278830]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278830,"title":"Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS","internal_url":"https://www.academia.edu/88278830/Pistachio_oil_Pistacia_vera_L_cv_Uzun_Characterization_of_key_odorants_in_a_representative_aromatic_extract_by_GC_MS_olfactometry_and_phenolic_profile_by_LC_ESI_MS_MS","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92282027,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92282027/thumbnails/1.jpg","file_name":"j.foodchem.2017.07.08620221011-1-aml7wc.pdf","download_url":"https://www.academia.edu/attachments/92282027/download_file","bulk_download_file_name":"Pistachio_oil_Pistacia_vera_L_cv_Uzun_Ch.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92282027/j.foodchem.2017.07.08620221011-1-aml7wc-libre.pdf?1665494605=\u0026response-content-disposition=attachment%3B+filename%3DPistachio_oil_Pistacia_vera_L_cv_Uzun_Ch.pdf\u0026Expires=1740348288\u0026Signature=aNeSJ1pQAOYXvXGN3Vbc8IIK8SJQhYyqPMdCvou7Tmv3e4eeN09GfU10-34ya4cvI0MAi6yUVZZsK8HUs-9BDsU~T0EoMM9lXxOi0M8zKBpfUrCiKyPITIr-GqqcvuMnL9jEHLoA~5UIETkRyTi8O74GAqA40QkeGSmoGDQ~Avxwf36ySP7DGax0yGTZltw4T0CiRWG3W6vryvk55l12zJJIMh-8oAL3v8AIqLlNbMMKWpkII4zoqLwOdR8UWY8odybmOAZ4sQaGyOJXWsO2T6cc0G~xNT3TcakPAb2D2svXMtSftdlalOZidVI~-Whi4qV6LGUkngxtzjlg6ZOjXA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278828"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278828/Identification_of_Aroma_Compounds_of_Lamiaceae_Species_in_Turkey_Using_the_Purge_and_Trap_Technique"><img alt="Research paper thumbnail of Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique" class="work-thumbnail" src="https://attachments.academia-assets.com/92281974/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278828/Identification_of_Aroma_Compounds_of_Lamiaceae_Species_in_Turkey_Using_the_Purge_and_Trap_Technique">Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique</a></div><div class="wp-workCard_item"><span>Foods</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The present research was planned to characterize the aroma composition of important members of th...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography-mass spectrometry (GC-MS) technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1fc4cee97f58f56dc949dca68bb570ad" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92281974,"asset_id":88278828,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92281974/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278828"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278828"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278828; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278826"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278826/Determination_of_Volatiles_by_Odor_Activity_Value_and_Phenolics_of_cv_Ayvalik_Early_Harvest_Olive_Oil"><img alt="Research paper thumbnail of Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil" class="work-thumbnail" src="https://attachments.academia-assets.com/92281971/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278826/Determination_of_Volatiles_by_Odor_Activity_Value_and_Phenolics_of_cv_Ayvalik_Early_Harvest_Olive_Oil">Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil</a></div><div class="wp-workCard_item"><span>Foods</span><span>, 2016</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present stud...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="da710a344353a568ea2503a5ce7221b5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92281971,"asset_id":88278826,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92281971/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278826"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278826"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278826; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278826]").text(description); $(".js-view-count[data-work-id=88278826]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278826; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278826']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "da710a344353a568ea2503a5ce7221b5" } } $('.js-work-strip[data-work-id=88278826]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278826,"title":"Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil","internal_url":"https://www.academia.edu/88278826/Determination_of_Volatiles_by_Odor_Activity_Value_and_Phenolics_of_cv_Ayvalik_Early_Harvest_Olive_Oil","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92281971,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92281971/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/92281971/download_file","bulk_download_file_name":"Determination_of_Volatiles_by_Odor_Activ.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92281971/pdf-libre.pdf?1665494607=\u0026response-content-disposition=attachment%3B+filename%3DDetermination_of_Volatiles_by_Odor_Activ.pdf\u0026Expires=1740348288\u0026Signature=R47ZWaKQ6-C8v0oqXbZn8xDP0fMTtPlGdcJhgbkjB-1SyFvDvRjomsQhTHwA4AmpabuCpyNrCDLXn2NXkJEJrqHvZ833MfWyWKfLGeEs-0S0zZqLMzmdPyjIYqT567hLr90AwuW5qpYRGw8oDACEFdW3wuNYh8doUoIu3N0aluqWXVofSZjqg2WQlaezd4sMSHS6QQay3jNZi2evw-1O6~-XYKfikk9nTXaZ6heEX4BCd~CjOjPBWMXhXjPQeVbgpVArEULSAEZY76sZbyfWweuk~GxLGQ2QTd1BAeyRs46amhwYvDCfH8N3EqQIQh8jUnHT2FFrd6SIm-RvpIKBCQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278825"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278825/Fermentative_aroma_in_wines_from_em_Vitis_vinifera_em_cv_Kalecik_karasi_in_relation_with_inoculation_with_selected_dry_yeasts"><img alt="Research paper thumbnail of Fermentative aroma in wines from <em>Vitis vinifera</em> cv. Kalecik karasi in relation with inoculation with selected dry yeasts" class="work-thumbnail" src="https://attachments.academia-assets.com/92282025/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278825/Fermentative_aroma_in_wines_from_em_Vitis_vinifera_em_cv_Kalecik_karasi_in_relation_with_inoculation_with_selected_dry_yeasts">Fermentative aroma in wines from <em>Vitis vinifera</em> cv. Kalecik karasi in relation with inoculation with selected dry yeasts</a></div><div class="wp-workCard_item"><span>OENO One</span><span>, 2003</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts on cv. Kalecik karası wines. Kalecik karası grown in Middle Anatolia is a native grape variety of Vitis vinifera. Inoculation with the selected yeasts produced higher amounts of ethanol compared to spontaneous fermentation and repressed the non-Saccharomyces yeasts earlier. The total concentration of flavour compounds increased by using selected wine yeasts. Higher alcohols were abundant compounds and isoamyl alcohol levels varied from 75 to 132 mg/l. The addition of S. cerevisiae yeasts produced higher concentrations of 4-vinyl phenol and isoamyl acetate. Wines were also analysed by sensory evaluation. Those obtained with selected yeasts differed from the control wine in triangle test. The most preferred wine was the one produced by commercial S. cerevisiae in the ranking test. Résumé : Cette étude a été menée pour élucider les effets de l'addition de souches sélectionnées de levures Saccharomyces cerevisiae sur des vins issus du cépage Kalecik karası. Le Kalecik karası est une variété native de Vitis vinifera, implantée en Anatolie moyenne. L'inoculation avec des levures sélectionnées entraine une production plus importante d'éthanol, comparativement à une fermentation spontanée. De plus, les levures n'appartenant pas à l'espèce Saccharomyces sont réprimées plus tôt. La concentration totale en composés aromatiques augmente en utilisant des levures sélectionnées. Les alcools supérieurs sont abondants et le niveau d'alcool isoamylique varie de 75 à 132 mg/l. L'addition de levures S. cerevisiae entraine une production de plus grandes concentrations de 4-vinyl phénol et d'acétate d'isoamyl. Les vins ont également été analysés par évaluation sensorielle. En test triangulaire, les vins obtenus avec les levures sélectionnées sont différenciés du témoin. En test de rang, le vin préféré est celui produit par la souche commerciale de S. cerevisiae.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ff9af1804fde3c1d414e0cebf2ffd77a" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282025,"asset_id":88278825,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282025/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278825"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278825"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278825; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278825]").text(description); $(".js-view-count[data-work-id=88278825]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88278825; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88278825']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "ff9af1804fde3c1d414e0cebf2ffd77a" } } $('.js-work-strip[data-work-id=88278825]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278825,"title":"Fermentative aroma in wines from \u003cem\u003eVitis vinifera\u003c/em\u003e cv. 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Aroma maddelerinin analizleri gaz kromatografisinde gerceklestirilmis ve bu maddelerinin tanisinda gaz kromatografisi-kutle spektrometresi kullanilmistir. Analiz sonuclari, uygulanan ekstraksiyon yontemine gore kiyaslanmistir. Dikiorometan ile yapilan sivi-sivi ektraksiyonda sirada, 8 adet alkol, 1 adet terpen, 5 adet ucucu asit ve 4 adet ester olmak uzere toplam 18 adet serbest aroma maddesi ve Amberlit XAD-2 recinesi kullanilarak yapilan ekstraksiyonda ise 8 adet alkol, 1 adet terpen, 4 adet ucucu asit ve 4 adet ester olmak uzere toplam 17 adet serbest aroma maddesi belirlenmistir. Her iki ekstraksiyon yontemi arasmda siradaki serbest aroma maddeleri bakimindan, belirgin bir farklilik bulunmadigi saptanmistir.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278824"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278824"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278824; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88278824]").text(description); 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</script> <div class="js-work-strip profile--work_container" data-work-id="88278822"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278822/LC_DAD_ESI_MS_MS_characterization_of_phenolic_constituents_in_Turkish_black_tea_Effect_of_infusion_time_and_temperature"><img alt="Research paper thumbnail of LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature" class="work-thumbnail" src="https://attachments.academia-assets.com/92282067/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278822/LC_DAD_ESI_MS_MS_characterization_of_phenolic_constituents_in_Turkish_black_tea_Effect_of_infusion_time_and_temperature">LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2016</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of the present research is to evaluate the chemical characterization of main compounds fr...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of the present research is to evaluate the chemical characterization of main compounds from Tunisian monocultivar Extra Virgin Olive Oil (EVOO) ("Chemlali", "Chétoui", "Zalmati" and "crossbreeding Chemlali by Zalmati") extracted after the addition of different amounts (0% and 3%) of olive leaves. As expected for virgin olive oil, the main sterols found in all analyzed samples were β-sitosterol, ∆-5-avenasterol, campesterol and cholesterol. Stigmasterol, 24-methylene-cholesterol, clerosterol, campestanol, sitostanol, ∆-7stigmastenol, ∆-5,24-stigmastadienol, and ∆-7-avenasterol were also found in all samples, but in lower amounts. Most of these compounds were significantly affected by the cultivars but not to be affected by added leaves at 3% to olives prior to the extraction process. The obtained results revealed that 14 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all the studied olive-oil samples, dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEA-EA) were the most abundant compounds. In addition, EVOO from "Chétoui" cultivar extracted with 3% of olive leaves presented the highest amount of individual phenolic compounds.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="949ab7673b648a143ca56705674f4f27" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282067,"asset_id":88278822,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282067/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278822"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278822"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278822; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "949ab7673b648a143ca56705674f4f27" } } $('.js-work-strip[data-work-id=88278822]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88278822,"title":"LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature","internal_url":"https://www.academia.edu/88278822/LC_DAD_ESI_MS_MS_characterization_of_phenolic_constituents_in_Turkish_black_tea_Effect_of_infusion_time_and_temperature","owner_id":25681198,"coauthors_can_edit":true,"owner":{"id":25681198,"first_name":"Serkan","middle_initials":null,"last_name":"Selli","page_name":"SerkanSelli","domain_name":"cu","created_at":"2015-02-02T14:28:39.263-08:00","display_name":"Serkan Selli","url":"https://cu.academia.edu/SerkanSelli"},"attachments":[{"id":92282067,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92282067/thumbnails/1.jpg","file_name":"j.foodres.2016.11.00120221011-1-13tpy8e.pdf","download_url":"https://www.academia.edu/attachments/92282067/download_file","bulk_download_file_name":"LC_DAD_ESI_MS_MS_characterization_of_phe.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92282067/j.foodres.2016.11.00120221011-1-13tpy8e-libre.pdf?1665494591=\u0026response-content-disposition=attachment%3B+filename%3DLC_DAD_ESI_MS_MS_characterization_of_phe.pdf\u0026Expires=1740348288\u0026Signature=fA7XXXCtDMMacJ8cIlnnh54sUWw39jqGnvQm0xS45~9-KAU0KI6O9Umius07YR79NpsoiNuAbhM9EYeWGn02AXGdYyfNBeSAUyemqk7j7NVnXCYt3j6HtGLvgacX9YF8KSDgmsh5C-OGnjR3~pRExBH4Zxcmr0ywqMuch1QATOkHBmbrUTa7KxO8NAUga~~2yt05vlSItSLRu2IrWD98uL~-YjK~FMtJxQyV6RrNcG6P2vAw8qt-wOWFAYd7gUpYw-x13Bem6oc5GWLWdt6dWPHtzw8V7Uw~uOq9PqBK9dkuTaYL~Ei2yfWT7CeW6uU-KKV4wdCejJ2z9FTvw8dKrA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278818"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278818/Characterization_of_aroma_active_and_phenolic_profiles_of_wild_thyme_Thymus_serpyllum_by_GC_MS_Olfactometry_and_LC_ESI_MS_MS"><img alt="Research paper thumbnail of Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS" class="work-thumbnail" src="https://attachments.academia-assets.com/92282020/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278818/Characterization_of_aroma_active_and_phenolic_profiles_of_wild_thyme_Thymus_serpyllum_by_GC_MS_Olfactometry_and_LC_ESI_MS_MS">Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS</a></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The present study was designed to characterize the volatile, aroma-active and phenolic compounds ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The present study was designed to characterize the volatile, aroma-active and phenolic compounds of wild thyme. Volatile components of T. serpyllum were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatographymass spectrometry (GC-MS). The extraction method gave highly representative aromatic extract of the studied sample based on the sensory analysis. A total of 24 compounds were identified and quantified in Thymus serpyllum. Terpenes were qualitatively and quantitatively the most dominant volatiles in the sample. Aroma extract dilution analysis (AEDA) was used for the first time for the determination of aroma-active compounds of Thymus serpyllum. In total, 12 aroma-active compounds were detected in the aromatic extract by GC-MS-Olfactometry and terpenes were the most abundant compounds. Highperformance liquid chromatography/electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) method was used for the phenolic compounds analysis. 18 phenolic compounds were identified and quantified in the T. serpyllum. Luteolin 7-O-glucoside, luteolin and rosmarinic acid were the most abundant phenolics in this herb.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fef2ab22441b48c983f671aec88c9bd6" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282020,"asset_id":88278818,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282020/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278818"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278818"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278818; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88278810"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88278810/GC_MS_olfactometric_characterization_of_the_most_aroma_active_components_in_a_representative_aromatic_extract_from_Iranian_saffron_Crocus_sativus_L_"><img alt="Research paper thumbnail of GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)" class="work-thumbnail" src="https://attachments.academia-assets.com/92282016/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88278810/GC_MS_olfactometric_characterization_of_the_most_aroma_active_components_in_a_representative_aromatic_extract_from_Iranian_saffron_Crocus_sativus_L_">GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Aroma and aroma-active compounds of Iranian saffron (Crocus sativus L.) were analyzed by gas chro...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Aroma and aroma-active compounds of Iranian saffron (Crocus sativus L.) were analyzed by gas chromatography-mass spectrometry-olfactometry. The saffron aromatic extracts were obtained by four different extraction techniques including solvent-assisted flavour evaporation (SAFE), liquid-liquid extraction (LLE), solid phase extraction (SPE), and simultaneous distillation extraction (SDE) and compared to achieve a representative aromatic extract from saffron. According to sensory analysis, the aromatic extract obtained by SAFE was the most representative of saffron odour. A total of 28 aroma compounds were identified in saffron. Ketones were quantitatively the most dominant volatiles in saffron, followed by aldehydes and acids. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of saffron. A total of nine aroma-active compounds were detected in the aromatic extract. On the basis of the flavour dilution (FD) factor, the most powerful aroma active compounds were safranal (FD = 512), 4-ketoisophorone (FD = 256) and dihydrooxophorone (FD = 128).</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f134e4105b3e5cc1d5504b129da6b468" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92282016,"asset_id":88278810,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92282016/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88278810"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88278810"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88278810; 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