1 Ocak 2018 Dergi makalesi Açık Erişim

Ozkaya, Okan; Sen, Kemal; Aubert, Christophe; Dundar, Omuer; Gunata, Ziya

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{
  "@context": "https://schema.org/", 
  "@id": 34427, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Cukurova Univ, Dept Hort, Fac Agr, TR-01330 Adana, Turkey", 
      "name": "Ozkaya, Okan"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Nevsehir Haci Bektas Veli Univ, Engn & Architecture Fac, Food Engn Dept, TR-50300 Nevsehir, Turkey", 
      "name": "Sen, Kemal"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ctr Tech Interprofess Fruits & Legumes, Route Molleges S, F-13210 St Remy De Provence, France", 
      "name": "Aubert, Christophe"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Cukurova Univ, Dept Hort, Fac Agr, TR-01330 Adana, Turkey", 
      "name": "Dundar, Omuer"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Univ Montpellier, UMR Qualisud, Pl E Bataillon, Montpellier 5, France", 
      "name": "Gunata, Ziya"
    }
  ], 
  "datePublished": "2018-01-01", 
  "description": "Free and glycosidically bound volatiles from two major tomato cultivars (Lycopersicon esculantum L. cv. Alida and Merve) of Turkey were determined. Free volatile compounds were extracted using liquid-liquid microextraction, while bound volatiles were extracted using solid phase extraction. The compounds were analyzed using GC-FID and GC-MS. Alida showed presence of, 39 free and 32 bound aroma compounds again 38 free and 31 bound aroma compounds is Merve. The odor activity values of the volatile compounds suggested that hexanal, (Z)-3-hexenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal and 2-phenylethanol were most significant odorants in both cultivars. Guaiacol and eugenol were flavor contributors for Merve. The norisoprenoids 5,6-epoxy-beta-ionone and 3-hydroxy-beta-ionone were observed in free form in tomato. Norisoprenoids, terpenoids, volatile phenols and higher alcohols were present in the glycosidic extract. Among the glycosidically bound compounds, 2-phenylethanol, guaiacol and eugenol were found to be potential contributors to overall tomato flavor upon hydrolysis.", 
  "headline": "Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey", 
  "identifier": 34427, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey", 
  "url": "https://aperta.ulakbim.gov.tr/record/34427"
}