Buyukkurt Ozlem Kilic, Guclu Gamze, Sevindik Onur, Kelebek Hasim, Kelebek Pinar Kadiroglu, Selli Serkan
Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760, Osmaniye, Turkey.
Department of Food Engineering, Faculty of Engineering, University of Cukurova, 01330, Adana, Turkey.
Heliyon. 2024 Jul 23;10(15):e35013. doi: 10.1016/j.heliyon.2024.e35013. eCollection 2024 Aug 15.
The aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique. The extract samples were determined to represent the odor of black carrot pomace quite well according to the results of the representative test. Accordingly, the aromatic extract scored 77.7 mm for intensity and 87 mm for similarity on a 100 mm unstructured scale. A total of 47 volatile constituents were identified and quantified including terpenes (20), alcohols (11), acids (7), esters (4), ketones (4), and lactone (1). It was observed that terpenes were the major aroma group. The use of aroma extract dilution analysis (AEDA) revealed only 29 of these compounds as aroma-active constituents. Phenylethyl alcohol (FD:512, OAV: 2488, rose) and phenylethyl acetate (FD:256, OAV:280, rose) were the aroma substances providing the strongest rose odor. Following these compounds, acetic acid (vinegar), dimethyl-propanedioic acid (pungent), -caryophyllene (salty cheese) and elemicin (spicy) were identified as other strong aroma-actives with FD values of 128 contributing to the characteristic odor of the black carrot pomace samples. The odor activity values (OAVs) ranged from 1 to 2488. The highest OAVs represent the high aromatic active compounds (FD ≥ 128). The distinctive aroma and rich color of black carrot pomace make it a recommended choice for enhancing flavor and adding natural coloring to food products.
本研究的目的是对黑胡萝卜果渣的香气和香气活性成分进行表征，黑胡萝卜果渣是黑胡萝卜汁产业的一种有价值的副产品。使用气相色谱 - 质谱 - 嗅闻联用仪（GC-MS-O）分析香气成分，并通过同时蒸馏萃取（SAFE）技术进行提取。根据代表性测试结果，提取物样品被确定能很好地代表黑胡萝卜果渣的气味。因此，在100毫米无结构标尺上，芳香提取物的强度得分为77.7毫米，相似度得分为87毫米。共鉴定并定量了47种挥发性成分，包括萜类化合物（20种）、醇类（11种）、酸类（7种）、酯类（4种）、酮类（4种）和内酯（1种）。观察到萜类化合物是主要的香气类别。使用香气提取物稀释分析（AEDA）仅发现其中29种化合物为香气活性成分。苯乙醇（FD：512，气味活度值：2488，玫瑰香气）和苯乙酸乙酯（FD：256，气味活度值：280，玫瑰香气）是提供最强玫瑰气味的香气物质。在这些化合物之后，乙酸（醋味）、二甲基丙二酸（刺鼻味）、β-石竹烯（咸奶酪味）和榄香素（辛辣味）被鉴定为其他具有FD值为128的强香气活性成分，它们有助于黑胡萝卜果渣样品的特征气味。气味活度值（OAVs）范围为1至2488。最高的OAVs代表高芳香活性化合物（FD≥128）。黑胡萝卜果渣独特的香气和丰富的色泽使其成为增强食品风味和添加天然色素的推荐选择。
