Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana


Gocmen D., Gurbuz O. , Rouseff R., Smoot J., Dagdelen A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.218, no.6, pp.573-578, 2004 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 218 Issue: 6
  • Publication Date: 2004
  • Doi Number: 10.1007/s00217-004-0913-6
  • Title of Journal : EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Page Numbers: pp.573-578
  • Keywords: tarhana, aroma active compounds, olfactometry, GC-MS, TOMATO PASTE VOLATILES, GHANAIAN MAIZE DOUGH, CAPSICUM-ANNUUM, STARTER CULTURE, WHEAT-FLOUR, FERMENTATION, IDENTIFICATION, TEMPERATURE, ORIGIN

Abstract

The influence of drying methods on the aroma active volatiles of sun-dried tarhana (SDT) and vacuum-dried tarhana (VDT) were compared using headspace SPME, GC-O and GC-MS. Although vacuum drying reduced the total amount of volatiles as compared to SDT (total FID peak area), more aroma active material was retained with VDT (total olfactory peak area). Vacuum drying retained a greater number of aroma active components (41) whereas the sun-dried method retained only 23. Aldehydes were the largest single class of aroma compounds in both types of tarhana: 17 in VDT and 10 in SDT. Other differentiating aroma compounds include alcohols, terpenes, and phenols such as geraniol, terpinolene, and 4-vinylguaiacol among others. A total of 22 aroma active components were present in greater amounts in the VDT versus only four aroma compounds present in greater amounts in the SDT.