Comparative evaluation of the effect of the addition of turnip (Brassica rapa) on the biogenic amine and volatile flavour compounds of shalgam

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dc.contributor.authorTanguler, H.
dc.contributor.authorVarol, Z.A.
dc.contributor.authorAgcam, E.
dc.date.accessioned2024-11-07T10:39:38Z
dc.date.available2024-11-07T10:39:38Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractShalgam 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.
dc.description.sponsorshipÇukurova Üniversitesi, CU; Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, TÜBİTAK, (119R001)
dc.identifier.doi10.52292/j.laar.2024.1159
dc.identifier.endpage90
dc.identifier.issn0327-0793
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85185316680
dc.identifier.scopusqualityQ3
dc.identifier.startpage81
dc.identifier.urihttps://doi.org/10.52292/j.laar.2024.1159
dc.identifier.urihttps://hdl.handle.net/11480/11102
dc.identifier.volume54
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherPlapiqui
dc.relation.ispartofLatin American Applied Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectEthyl acetimidate
dc.subjectShalgam quality
dc.subjectStorage
dc.subjectVolatile flavour compounds of shalgam
dc.titleComparative evaluation of the effect of the addition of turnip (Brassica rapa) on the biogenic amine and volatile flavour compounds of shalgam
dc.typeArticle

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