1 Ocak 2018 Dergi makalesi Açık Erişim

Karabulut, Ihsan; Gokbulut, Incilay; Bilenler, Tugca; Sislioglu, Kubra; Ozdemir, Ibrahim Sani; Bahar, Banu; Celik, Belgin; Seyhan, Ferda

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    "creators": [
      {
        "affiliation": "Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey", 
        "name": "Karabulut, Ihsan"
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      {
        "affiliation": "Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey", 
        "name": "Gokbulut, Incilay"
      }, 
      {
        "affiliation": "Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey", 
        "name": "Bilenler, Tugca"
      }, 
      {
        "affiliation": "Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey", 
        "name": "Sislioglu, Kubra"
      }, 
      {
        "affiliation": "TUBITAK Marmara Res Ctr, Food Inst, POB 21, TR-41470 Gebze, Kocaeli, Turkey", 
        "name": "Ozdemir, Ibrahim Sani"
      }, 
      {
        "affiliation": "TUBITAK Marmara Res Ctr, Food Inst, POB 21, TR-41470 Gebze, Kocaeli, Turkey", 
        "name": "Bahar, Banu"
      }, 
      {
        "affiliation": "Apricot Res Inst, TR-44110 Malatya, Turkey", 
        "name": "Celik, Belgin"
      }, 
      {
        "affiliation": "TUBITAK Marmara Res Ctr, Food Inst, POB 21, TR-41470 Gebze, Kocaeli, Turkey", 
        "name": "Seyhan, Ferda"
      }
    ], 
    "description": "The effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (HacA +/- haliloglu and KabaaAYA +/-). The soluble solid content was used as the maturity index for the classification of apricots according to their maturity levels as immature (14-20 A degrees Brix), mature (20-24 A degrees Brix) and over-mature (> 24A degrees Brix). Changes in the volatile composition of samples at different maturity levels were characterized using headspace solid phase micro-extraction gas chromatography-mass spectrometry. The results showed that the quality attributes of the KabaaAYA +/- were affected to a lesser extent by the maturity level than HacA +/- haliloglu. From the immature to over-mature, fruit weight, dry matter and pH increased while firmness and titratable acidity decreased (p < 0.05) in both varieties. Volatile composition was affected by both apricot variety and maturation levels. The main volatiles were aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons. Compared to KabaaAYA +/-, the concentrations of the volatile compounds were higher in HacA +/- haliloglu regardless of the maturity levels. Among the samples, HacA +/- haliloglu at over-mature level received the highest \"overall liking\" score. The principal component analysis made on the measured quality attributes allowed the discrimination of apricot varieties and their maturity levels.", 
    "doi": "10.1007/s13197-018-3189-8", 
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    "journal": {
      "issue": "7", 
      "pages": "2671-2678", 
      "title": "JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE", 
      "volume": "55"
    }, 
    "license": {
      "id": "cc-by"
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    "publication_date": "2018-01-01", 
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    "resource_type": {
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      "title": "Dergi makalesi", 
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    "title": "Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties"
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