Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting

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dc.authorid0000-0001-7401-8025en_US
dc.contributor.authorKıralan, Mustafa
dc.date.accessioned2021-06-23T19:33:51Z
dc.date.available2021-06-23T19:33:51Z
dc.date.issued2012
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe volatile compounds in raw, conventionally roasted and microwave roasted black cumin (Nigella sativa L.) seeds at 0.45 kW for 2, 4, and 8 min, were analyzed by headspace-SPME gas chromatographymass spectrometry. Among the 38 volatile compounds identified, the major compounds were thymoquinone and p-cymene in all samples. The levels of these compounds decreased with roasting. However, concentrations of pyrazines and furans increased significantly as a result of roasting and these compounds may affect the flavor of roasted black cumin seeds. Methyl pyrazine and 2,5-dimethylpyrazine were major pyrazines, formed at high concentration in seeds roasted for 8 min and in conventional roasting.en_US
dc.identifier.doi10.1111/j.1750-3841.2012.02638.x
dc.identifier.endpageC484en_US
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue4en_US
dc.identifier.pmid22515239en_US
dc.identifier.scopus2-s2.0-84859984925en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpageC481en_US
dc.identifier.urihttps://doi.org/10.1111/j.1750-3841.2012.02638.x
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7234
dc.identifier.volume77en_US
dc.identifier.wosWOS:000302998600025en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKıralan, Mustafa
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBlack Cuminen_US
dc.subjectConventional Roastingen_US
dc.subjectFuransen_US
dc.subjectMicrowave Roastingen_US
dc.subjectNigella Sativa Len_US
dc.subjectPyrazinesen_US
dc.titleVolatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roastingen_US
dc.typeArticleen_US

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