Elucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC-MS-Olfactometry

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dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridYetisen, Mehmet/0000-0001-8347-4081
dc.contributor.authorYetisen, Mehmet
dc.contributor.authorGuclu, Gamze
dc.contributor.authorKelebek, Hasim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2024-11-07T13:34:11Z
dc.date.available2024-11-07T13:34:11Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractVolatile substances play a crucial role in the consumer preference of lemon juices. The effects of heat treatment and addition of lemon peel oil to lemon juice (Citrus limon Burm. cv. Kutdiken) on the aroma compounds were elucidated for the first time. Total phenolic, antioxidant activity, acidity, pH and colour properties were also studied. Results revealed that the aroma of the juice samples comprised mostly the terpene compounds. Limonene, gamma-terpinene, beta-pinene and alpha-pinene were the influential terpenes responsible for the distinctive odour of the lemon juice. The addition of the lemon peel oil increased the amounts of the aroma and aroma-active compounds. Besides, the heat treatment had a positive effect on the total phenolics and the antioxidant activity but it caused significant reduction of the aroma compounds. Sensory analysis revealed that the most preferred sample was the juice with lemon peel oil added after pasteurisation.
dc.description.sponsorshipResearch Project Office of Cukurova University [FYL-2018-11288]
dc.description.sponsorshipThe authors thank the Research Project Office of Cukurova University (No: FYL-2018-11288) for its financial support.
dc.identifier.doi10.1111/ijfs.15857
dc.identifier.endpage5288
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85131311631
dc.identifier.scopusqualityQ1
dc.identifier.startpage5280
dc.identifier.urihttps://doi.org/10.1111/ijfs.15857
dc.identifier.urihttps://hdl.handle.net/11480/15849
dc.identifier.volume57
dc.identifier.wosWOS:000806337500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectAroma active
dc.subjectCitrus limon Burm
dc.subjectcv
dc.subjectKutdiken
dc.subjectLemon juice
dc.subjectPasteurisation
dc.subjectPeel oil
dc.titleElucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC-MS-Olfactometry
dc.typeArticle

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