Loading…

Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation

The changes in volatile compounds and some physicochemical properties of European Cranberrybush (Viburnum opulus L.) were investigated during traditional fermentation. Using the principal component analysis (PCA), relations between volatile compounds and fermentation were associated with dynamics of...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2015-04, Vol.80 (4), p.C687-C694
Main Authors: Yilmaztekin, Murat, Sislioglu, Kubra
Format: Article
Language:English
Subjects:
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c4766-2d6fd1807b52f78cb8b35fbccdb6d7240fffde806e7b0fff77ad9c19b4d732873
cites cdi_FETCH-LOGICAL-c4766-2d6fd1807b52f78cb8b35fbccdb6d7240fffde806e7b0fff77ad9c19b4d732873
container_end_page C694
container_issue 4
container_start_page C687
container_title Journal of food science
container_volume 80
creator Yilmaztekin, Murat
Sislioglu, Kubra
description The changes in volatile compounds and some physicochemical properties of European Cranberrybush (Viburnum opulus L.) were investigated during traditional fermentation. Using the principal component analysis (PCA), relations between volatile compounds and fermentation were associated with dynamics of these compounds. In total, 58 volatile compounds were identified, 3‐methylbutanoic acid (25.4% to 66.4% of identified volatile compounds) being the major constituent in raw, 2‐, 3‐, and 4‐mo fermented European Cranberrybush fruits, while 2‐octanone was dominant in 1‐mo fermented sample with a 30% of the total identified volatiles. The amount of total volatile compounds was increased in the 1st month of fermentation and then decreased gradually in the following months. Acids were the dominant volatile compounds in raw and 3‐ to 4‐mo fermented European Cranberrybush. Ketones and alcohols had the highest percentage in total volatile compounds in the 2nd and 3rd months of fermentation, respectively. Practical Application The fermented fruit juice of European cranberrybush is a traditional drink consumed by people living in middle Anatolian region. It has an astringent taste and the length of the traditional fermentation is important to mask the astringency and obtain a more pleasant taste. This study has reported the changes in volatile compounds of fruits during the fermentation. The results demonstrated that the length of fermentation affects the volatile composition of fruits significantly. The identification of the principal compounds produced during the fermentation can be of help in searching for indicators of off‐flavor and in deciding when to stop the fermentation process to avoid production of off‐flavor compounds.
doi_str_mv 10.1111/1750-3841.12836
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1685795976</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1680439284</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4766-2d6fd1807b52f78cb8b35fbccdb6d7240fffde806e7b0fff77ad9c19b4d732873</originalsourceid><addsrcrecordid>eNqNksFv0zAUxiMEYmVw5oYscRmHdLaT2M4RtesAVVCtpRwtO3Yaj8QOdizon8N_SkK3HbgwX_ye9fs-6T1_SfIawTkazyWiBUwzlqM5wiwjT5LZw8vTZAYhxilCOT1LXoRwC6c-I8-TM1wwyDAks-T3ohH2oAMwFuxdKwbTarBwXe-iVQEIq8DWdRpsmmMwlasa3ZlKtGDjXa_9YEalq8FVnFphwcILK7X3RxlDAy72RkZvYwdcH9sYwHr-DiyjN_YAbkyv7VTsGu_ioQE7L5QZjLOj-0r7TttBTO3L5Fkt2qBf3d3nydfV1W7xIV1_uf64eL9Oq5wSkmJFaoUYpLLANWWVZDIrallVShJFcQ7rulaaQaKpnGpKhSorVMpc0Qwzmp0nFyff3rsfUYeBdyZUum2F1S4GjggraFmUlDwGhXlWYpY_AqUZLSEr2Yi-_Qe9deP2xpknCpe4ZAiP1OWJqrwLweua9950wh85gnzKBJ8SwKcE8L-ZGBVv7nyj7LR64O9DMALkBPwcP__4Pz_-abXc3junJ6EJg_71IBT-O5_GKvi3z9e8uGHLDG83fJ_9AdyB0gw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1672929812</pqid></control><display><type>article</type><title>Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation</title><source>Wiley-Blackwell Read &amp; Publish Collection</source><creator>Yilmaztekin, Murat ; Sislioglu, Kubra</creator><creatorcontrib>Yilmaztekin, Murat ; Sislioglu, Kubra</creatorcontrib><description>The changes in volatile compounds and some physicochemical properties of European Cranberrybush (Viburnum opulus L.) were investigated during traditional fermentation. Using the principal component analysis (PCA), relations between volatile compounds and fermentation were associated with dynamics of these compounds. In total, 58 volatile compounds were identified, 3‐methylbutanoic acid (25.4% to 66.4% of identified volatile compounds) being the major constituent in raw, 2‐, 3‐, and 4‐mo fermented European Cranberrybush fruits, while 2‐octanone was dominant in 1‐mo fermented sample with a 30% of the total identified volatiles. The amount of total volatile compounds was increased in the 1st month of fermentation and then decreased gradually in the following months. Acids were the dominant volatile compounds in raw and 3‐ to 4‐mo fermented European Cranberrybush. Ketones and alcohols had the highest percentage in total volatile compounds in the 2nd and 3rd months of fermentation, respectively. Practical Application The fermented fruit juice of European cranberrybush is a traditional drink consumed by people living in middle Anatolian region. It has an astringent taste and the length of the traditional fermentation is important to mask the astringency and obtain a more pleasant taste. This study has reported the changes in volatile compounds of fruits during the fermentation. The results demonstrated that the length of fermentation affects the volatile composition of fruits significantly. The identification of the principal compounds produced during the fermentation can be of help in searching for indicators of off‐flavor and in deciding when to stop the fermentation process to avoid production of off‐flavor compounds.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.12836</identifier><identifier>PMID: 25808206</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>United States: Blackwell Publishing Ltd</publisher><subject>Acids - metabolism ; Alcohols - metabolism ; Butyrates - metabolism ; Consumption ; European Cranberrybush (Viburnum opulus L.) ; Fermentation ; Food science ; Fruit - metabolism ; Fruits ; Gas Chromatography-Mass Spectrometry ; Humans ; Ketones - metabolism ; Principal component analysis ; Raw ; Searching ; Taste ; Viburnum ; Viburnum opulus ; VOCs ; Volatile compounds ; Volatile organic compounds ; Volatile Organic Compounds - metabolism</subject><ispartof>Journal of food science, 2015-04, Vol.80 (4), p.C687-C694</ispartof><rights>2015 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4766-2d6fd1807b52f78cb8b35fbccdb6d7240fffde806e7b0fff77ad9c19b4d732873</citedby><cites>FETCH-LOGICAL-c4766-2d6fd1807b52f78cb8b35fbccdb6d7240fffde806e7b0fff77ad9c19b4d732873</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25808206$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yilmaztekin, Murat</creatorcontrib><creatorcontrib>Sislioglu, Kubra</creatorcontrib><title>Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation</title><title>Journal of food science</title><addtitle>Journal of Food Science</addtitle><description>The changes in volatile compounds and some physicochemical properties of European Cranberrybush (Viburnum opulus L.) were investigated during traditional fermentation. Using the principal component analysis (PCA), relations between volatile compounds and fermentation were associated with dynamics of these compounds. In total, 58 volatile compounds were identified, 3‐methylbutanoic acid (25.4% to 66.4% of identified volatile compounds) being the major constituent in raw, 2‐, 3‐, and 4‐mo fermented European Cranberrybush fruits, while 2‐octanone was dominant in 1‐mo fermented sample with a 30% of the total identified volatiles. The amount of total volatile compounds was increased in the 1st month of fermentation and then decreased gradually in the following months. Acids were the dominant volatile compounds in raw and 3‐ to 4‐mo fermented European Cranberrybush. Ketones and alcohols had the highest percentage in total volatile compounds in the 2nd and 3rd months of fermentation, respectively. Practical Application The fermented fruit juice of European cranberrybush is a traditional drink consumed by people living in middle Anatolian region. It has an astringent taste and the length of the traditional fermentation is important to mask the astringency and obtain a more pleasant taste. This study has reported the changes in volatile compounds of fruits during the fermentation. The results demonstrated that the length of fermentation affects the volatile composition of fruits significantly. The identification of the principal compounds produced during the fermentation can be of help in searching for indicators of off‐flavor and in deciding when to stop the fermentation process to avoid production of off‐flavor compounds.</description><subject>Acids - metabolism</subject><subject>Alcohols - metabolism</subject><subject>Butyrates - metabolism</subject><subject>Consumption</subject><subject>European Cranberrybush (Viburnum opulus L.)</subject><subject>Fermentation</subject><subject>Food science</subject><subject>Fruit - metabolism</subject><subject>Fruits</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Humans</subject><subject>Ketones - metabolism</subject><subject>Principal component analysis</subject><subject>Raw</subject><subject>Searching</subject><subject>Taste</subject><subject>Viburnum</subject><subject>Viburnum opulus</subject><subject>VOCs</subject><subject>Volatile compounds</subject><subject>Volatile organic compounds</subject><subject>Volatile Organic Compounds - metabolism</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNqNksFv0zAUxiMEYmVw5oYscRmHdLaT2M4RtesAVVCtpRwtO3Yaj8QOdizon8N_SkK3HbgwX_ye9fs-6T1_SfIawTkazyWiBUwzlqM5wiwjT5LZw8vTZAYhxilCOT1LXoRwC6c-I8-TM1wwyDAks-T3ohH2oAMwFuxdKwbTarBwXe-iVQEIq8DWdRpsmmMwlasa3ZlKtGDjXa_9YEalq8FVnFphwcILK7X3RxlDAy72RkZvYwdcH9sYwHr-DiyjN_YAbkyv7VTsGu_ioQE7L5QZjLOj-0r7TttBTO3L5Fkt2qBf3d3nydfV1W7xIV1_uf64eL9Oq5wSkmJFaoUYpLLANWWVZDIrallVShJFcQ7rulaaQaKpnGpKhSorVMpc0Qwzmp0nFyff3rsfUYeBdyZUum2F1S4GjggraFmUlDwGhXlWYpY_AqUZLSEr2Yi-_Qe9deP2xpknCpe4ZAiP1OWJqrwLweua9950wh85gnzKBJ8SwKcE8L-ZGBVv7nyj7LR64O9DMALkBPwcP__4Pz_-abXc3junJ6EJg_71IBT-O5_GKvi3z9e8uGHLDG83fJ_9AdyB0gw</recordid><startdate>201504</startdate><enddate>201504</enddate><creator>Yilmaztekin, Murat</creator><creator>Sislioglu, Kubra</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201504</creationdate><title>Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation</title><author>Yilmaztekin, Murat ; Sislioglu, Kubra</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4766-2d6fd1807b52f78cb8b35fbccdb6d7240fffde806e7b0fff77ad9c19b4d732873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Acids - metabolism</topic><topic>Alcohols - metabolism</topic><topic>Butyrates - metabolism</topic><topic>Consumption</topic><topic>European Cranberrybush (Viburnum opulus L.)</topic><topic>Fermentation</topic><topic>Food science</topic><topic>Fruit - metabolism</topic><topic>Fruits</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Humans</topic><topic>Ketones - metabolism</topic><topic>Principal component analysis</topic><topic>Raw</topic><topic>Searching</topic><topic>Taste</topic><topic>Viburnum</topic><topic>Viburnum opulus</topic><topic>VOCs</topic><topic>Volatile compounds</topic><topic>Volatile organic compounds</topic><topic>Volatile Organic Compounds - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yilmaztekin, Murat</creatorcontrib><creatorcontrib>Sislioglu, Kubra</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology &amp; Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yilmaztekin, Murat</au><au>Sislioglu, Kubra</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation</atitle><jtitle>Journal of food science</jtitle><addtitle>Journal of Food Science</addtitle><date>2015-04</date><risdate>2015</risdate><volume>80</volume><issue>4</issue><spage>C687</spage><epage>C694</epage><pages>C687-C694</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The changes in volatile compounds and some physicochemical properties of European Cranberrybush (Viburnum opulus L.) were investigated during traditional fermentation. Using the principal component analysis (PCA), relations between volatile compounds and fermentation were associated with dynamics of these compounds. In total, 58 volatile compounds were identified, 3‐methylbutanoic acid (25.4% to 66.4% of identified volatile compounds) being the major constituent in raw, 2‐, 3‐, and 4‐mo fermented European Cranberrybush fruits, while 2‐octanone was dominant in 1‐mo fermented sample with a 30% of the total identified volatiles. The amount of total volatile compounds was increased in the 1st month of fermentation and then decreased gradually in the following months. Acids were the dominant volatile compounds in raw and 3‐ to 4‐mo fermented European Cranberrybush. Ketones and alcohols had the highest percentage in total volatile compounds in the 2nd and 3rd months of fermentation, respectively. Practical Application The fermented fruit juice of European cranberrybush is a traditional drink consumed by people living in middle Anatolian region. It has an astringent taste and the length of the traditional fermentation is important to mask the astringency and obtain a more pleasant taste. This study has reported the changes in volatile compounds of fruits during the fermentation. The results demonstrated that the length of fermentation affects the volatile composition of fruits significantly. The identification of the principal compounds produced during the fermentation can be of help in searching for indicators of off‐flavor and in deciding when to stop the fermentation process to avoid production of off‐flavor compounds.</abstract><cop>United States</cop><pub>Blackwell Publishing Ltd</pub><pmid>25808206</pmid><doi>10.1111/1750-3841.12836</doi><tpages>8</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0022-1147
ispartof Journal of food science, 2015-04, Vol.80 (4), p.C687-C694
issn 0022-1147
1750-3841
language eng
recordid cdi_proquest_miscellaneous_1685795976
source Wiley-Blackwell Read & Publish Collection
subjects Acids - metabolism
Alcohols - metabolism
Butyrates - metabolism
Consumption
European Cranberrybush (Viburnum opulus L.)
Fermentation
Food science
Fruit - metabolism
Fruits
Gas Chromatography-Mass Spectrometry
Humans
Ketones - metabolism
Principal component analysis
Raw
Searching
Taste
Viburnum
Viburnum opulus
VOCs
Volatile compounds
Volatile organic compounds
Volatile Organic Compounds - metabolism
title Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-19T20%3A46%3A52IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Changes%20in%20Volatile%20Compounds%20and%20Some%20Physicochemical%20Properties%20of%20European%20Cranberrybush%20(Viburnum%20opulus%20L.)%20During%20Ripening%20Through%20Traditional%20Fermentation&rft.jtitle=Journal%20of%20food%20science&rft.au=Yilmaztekin,%20Murat&rft.date=2015-04&rft.volume=80&rft.issue=4&rft.spage=C687&rft.epage=C694&rft.pages=C687-C694&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/1750-3841.12836&rft_dat=%3Cproquest_cross%3E1680439284%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c4766-2d6fd1807b52f78cb8b35fbccdb6d7240fffde806e7b0fff77ad9c19b4d732873%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=1672929812&rft_id=info:pmid/25808206&rfr_iscdi=true