Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage

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dc.authorid0000-0003-1489-9929
dc.authorid0000-0003-1537-2416
dc.contributor.authorTanguler, Hasan
dc.contributor.authorSelli, Serkan
dc.contributor.authorSen, Kemal
dc.contributor.authorCabaroglu, Turgut
dc.contributor.authorErten, Huseyin
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2017
dc.departmentNiğde ÖHÜ
dc.description.abstractShalgam, 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.
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK) [106O670]; Cukurova University Academic Research Projects Unit [ZF2006D31]
dc.description.sponsorshipThe authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) (Project No: 106O670), Cukurova University Academic Research Projects Unit (ZF2006D31) for their financial support and Hacinin Salgami Co. (Adana, Turkey) for providing raw materials for this study.
dc.identifier.doi10.1007/s13197-017-2637-1
dc.identifier.endpage2019
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue7
dc.identifier.pmid28720958
dc.identifier.scopus2-s2.0-85018816753
dc.identifier.scopusqualityQ1
dc.identifier.startpage2011
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-017-2637-1
dc.identifier.urihttps://hdl.handle.net/11480/3493
dc.identifier.volume54
dc.identifier.wosWOS:000404745100030
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherSPRINGER INDIA
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectShalgam (Salgam)
dc.subjectFermented beverage
dc.subjectAroma
dc.subjectProduction methods
dc.subjectAutochthonous starter culture
dc.subjectLb. plantarum
dc.titleAroma composition of shalgam: a traditional Turkish lactic acid fermented beverage
dc.typeArticle

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