Comparative evaluation of the effect of the addition of turnip (Brassica rapa) on the biogenic amine and volatile flavour compounds of shalgam
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Plapiqui
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Shalgam productions done with the addition of turnip at different rates were carried out. Volatiles and biogenic amines were determined before storage and after 6 month storage. A total of thirty seven different volatiles were identified from shalgams. Some of them (such as ethyl-octanoate, ethyl-propionate, 2-ethyl-1-hexanol, 1-octanol, 1-nonanol, (Z)-5-octene-1-ol, 3-Hydroxybutanal, 2-Isopropyl-5-methylhex-2-enal) were isolated for the first time in shalgam. The results indicate that the use of turnip in different ratios has an effect on the percentage and variety of volatiles and, an in-crease in total acidity and biogenic amines. In addition, after storage, an increase also was determined in the amounts of putrechin, cadaverine, histamine, tyramine, spermidine, spermine and total amines. In conclusion, according to the results of microbial, sensory analysis and volatile flavour compounds, it can be stated that the most appropriate amount of turnip is 1 %, however, also ratios of 0.5 % and 2 % can be used. © 2024 Latin American Applied Research. All Rights Reserved.
Açıklama
Anahtar Kelimeler
Ethyl acetimidate, Shalgam quality, Storage, Volatile flavour compounds of shalgam
Kaynak
Latin American Applied Research
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
54
Sayı
1
