DETERMINATION AND CLASSIFICATION OF VOLATILE COMPOUNDS OF PASTIRMA USING SOLID PHASE MICROEXTRACTION/GAS CHROMATOGRAPHY/MASS SPECTROMETRY

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dc.contributor.authorDemirok, Eda
dc.contributor.authorKiralan, Mustafa
dc.contributor.authorCarbonell-Barrachina, Angel A.
dc.date.accessioned2024-09-25T19:56:22Z
dc.date.available2024-09-25T19:56:22Z
dc.date.issued2013
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractPastirma, 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.en_US
dc.identifier.endpage109en_US
dc.identifier.issn1338-5178
dc.identifier.issue2en_US
dc.identifier.startpage105en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13253
dc.identifier.volume3en_US
dc.identifier.wosWOS:000458083300003en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSlovak Univ Agriculture Nitraen_US
dc.relation.ispartofJournal of Microbiology Biotechnology And Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectAromaen_US
dc.subjectdry cured meat productsen_US
dc.subjectGC-MSen_US
dc.subjecthexanalen_US
dc.subjectmeat flavoren_US
dc.subjectSPMEen_US
dc.subjectvolatile compoundsen_US
dc.titleDETERMINATION AND CLASSIFICATION OF VOLATILE COMPOUNDS OF PASTIRMA USING SOLID PHASE MICROEXTRACTION/GAS CHROMATOGRAPHY/MASS SPECTROMETRYen_US
dc.typeArticleen_US

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