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    DETERMINATION AND CLASSIFICATION OF VOLATILE COMPOUNDS OF PASTIRMA USING SOLID PHASE MICROEXTRACTION/GAS CHROMATOGRAPHY/MASS SPECTROMETRY
    (Slovak Univ Agriculture Nitra, 2013) Demirok, Eda; Kiralan, Mustafa; Carbonell-Barrachina, Angel A.
    Pastirma, a traditional dry cured Turkish meat product, has a great number of specific aroma compounds, which occur as a result of lipid oxidation, protein degradation and formulation of cemen paste. These compounds give characteristic flavor to pastirma and the main objective of this study was to determine the nature of these compounds. Fifty-eight volatile compounds, grouped into nine chemical classes were identified using solid phase microextraction technique (SPME) coupled to gas chromatography/mass spectrometry (GC-MS). Aldehydes, mostly lipid oxidation products, were determined as the major chemical group, representing 17.54-78.02% of total volatile compounds. The major volatile aldehyde was hexanal (2.36-55.41%), followed by 2-methyl-2-butenal (0.97-14.69%) and then heptanal (0.29-4.77%). Sulfur compounds possibly derived from spices or formed by proteolysis of sulfur-containing amino acids, were the second most abundant group, with concentrations ranging between 6.04 and 50.60%. Other important volatile compounds of pastirma were aliphatic hydrocarbons, aromatic ketones, hydrocarbons, esters, alcohols, acids, terpenes, and furans.
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    Effect of cultivar and harvest time on C-6 and C-5 volatile compounds of Turkish olive oils
    (Springer, 2017) Karagöz, Sermin Göksu; Yılmazer, Mustafa; Özkan, Gülcan; Carbonell-Barrachina, Angel A.; Kıralan, Mustafa
    Aroma is an important quality criterion for extra virgin olive oil. The goal of this study was to determine C-6 and C-5 volatile compounds in different Turkish olive oils. Two factors namely (1) olive cultivar including Ayvalik, Memecik, and Topakasi, and (2) harvest time (ripening degree) were studied. Both factors significantly affected the volatile profiles of the studied oils. Headspace solid phase micro-extraction with GC/MS was used to detect volatiles in different olive oils. The detected volatile compounds included up to 11 compounds (4 from C-5, and 7 from C-6). Hexanal and (E)-2-hexanal were predominated as the major volatiles in Ayvalik, and Memecik oils, while pentanal, and hexanal were predominated in Topakasi oil. Topakasi oil was also characterized by its low content of (E)-2-hexenal. The only clear trend observed during ripening of olives was the increase in the total content of esters. Therefore, the information obtained in this study is useful in selecting the proper harvest time for each cultivar according to the desired volatile compounds found in the oil.