Development of bergamot flavors according to their enantiomeric state
Küçük Resim Yok
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Marmara Univ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In our study, enantiomers of bergamot essence components were investigated. Afterwards, the flavoring effects of each of its optical isomers were investigated. Our aim is to find and develop the product with the strongest aroma effect. The effects of components that determine the quality of bergamot oil on values such as odor, taste and colour were investigated by gas chromatography-mass spectrometry (GC-MS) and sensory analysis evaluation. Moreover, application studies taken place in which shelf life studies be monitored depending on the use of antioxidants. Application and GC results were examined. In line with these results, it was determined that butylated hydroxy anisole (BHA), caffeic acid and gallic acid kept the product stable until the end of the 18th month.
Açıklama
Anahtar Kelimeler
Bergamot Oil, Gas Chromatography-Mass Spectrometry, Sensory Analysis, Enantiomer, Flavor, Tea
Kaynak
Journal Of Research In Pharmacy
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
26
Sayı
4
