Development of bergamot flavors according to their enantiomeric state

Basit Öğe Kaydı
dc.authoridGedik, Gülşah/0000-0003-4147-6729
dc.authorwosidGedik, Gülşah/GWC-6445-2022
dc.contributor.authorGedik, Gulsah
dc.contributor.authorGulhan, Nagihan
dc.contributor.authorElhadef, Ralf
dc.contributor.authorKutuk, Yasemin
dc.contributor.authorGokdeniz, Gozde
dc.contributor.authorYakak, M. Onur
dc.contributor.authorEmirle, Hilal
dc.date.accessioned2024-06-12T10:54:24Z
dc.date.available2024-06-12T10:54:24Z
dc.date.issued2022
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipScientific & Technological Research Council of Turkey [TUBITAK 1501, 7190928]en_US
dc.description.sponsorshipThanks to the Scientific & Technological Research Council of Turkey (TUBITAK 1501, project number 7190928) for support.en_US
dc.identifier.doi10.29228/jrp.183
dc.identifier.endpage848en_US
dc.identifier.issn2630-6344
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85133914519en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage842en_US
dc.identifier.trdizinid535921en_US
dc.identifier.urihttps://doi.org/10.29228/jrp.183
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/535921
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19043
dc.identifier.volume26en_US
dc.identifier.wosWOS:000836312200014en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherMarmara Univen_US
dc.relation.ispartofJournal Of Research In Pharmacyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBergamot Oilen_US
dc.subjectGas Chromatography-Mass Spectrometryen_US
dc.subjectSensory Analysisen_US
dc.subjectEnantiomeren_US
dc.subjectFlavoren_US
dc.subjectTeaen_US
dc.titleDevelopment of bergamot flavors according to their enantiomeric stateen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu