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Characterization of Aroma-Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC-MS-Olfactometry and LC-DAD-ESI-MS/MS
Sönmezdağ, Ahmet Salih; Kelebek, Haşim; Selli, Serkan (Wiley, 2019)Caper (Capparis spinosa) is an important food ingredient whose fresh parts, particularly the flower buds, are consumed as a starter with olives, cheese, and nuts, or are used as a component in other foods. It is one of the ... -
Comparison of aroma, aroma-active, and phenolic compounds of crude and refined hazelnut oils
Kesen, Songül; Sönmezdağ, Ahmet Salih; Kelebek, Haşim; Selli, Serkan (Wiley, 2021)Hazelnut (Corylus avellana L.) is an important shelled nut with its pleasant aroma. The refining process causes significant changes in the quality attributes of hazelnut oil. The aim of this study was to assess the aroma, ... -
Comparison of phenolic profile and some physicochemical properties of Uzun pistachios as influenced by different harvest period
Kelebek, Hasim; Sönmezdağ, Ahmet Salih; Guclu, Gamze; Cengiz, Nurten; Uzlasir, Turkan; Kadiroglu, Pinar; Selli, Serkan (Wiley, 2020)Pistachios, which are among the top 50 healthiest foods, are rich in antioxidants and are a major source of phenolic compounds known for their related antioxidant benefits. The ripening stage is of paramount importance for ... -
Elucidation of retro- and orthonasal aroma differences in biscuits (panis biscoctus) using artificial masticator
Sönmezdağ, Ahmet Salih; Cataneo, Clement; Rannou, Cécile; Selli, Serkan; Prost, Carole (John Wiley and Sons Inc, 2021)The present study aimed to define the interest in using a mastication simulator to understand the release of aroma compounds of biscuits in the mouth. The development of aroma compounds during artificial, human mastication ...
