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Öğe Adipose tissues of fat-tailed sheep reared in highland or lowland: Fatty acids and volatile compounds(Elsevier, 2023) Guler, Zehra; Dursun, AhmetThe study was conducted on the determination of fatty acids and volatile compounds of adipose tissues (peri-renal, caul and tail) from different ram breeds (Akkaraman and Morkaraman) reared in highland or lowland. The tail fats of the both breeds on lowland or highland had cis9-C18:1 as the major fatty acid, perirenal fat had C18:0 and caul fat had both C18:0 and cis9-C18:1. Grazing on the lowland enhanced total trans- fatty acid. The present study showed that the lowest n-6/n-3 ratio was obtained for perirenal fat from highland, irrespectively of breed. This may be considerable, in terms of nutrition. Ethenylbenzene was principal volatile compound identified in all adipose tissues, with dominance in Morkaraman on lowland. Among adipose tissues, perirenal tissues of Mor-karaman and Akkaraman on highland had 2-phytene and trans,trans2,4-heptadienal in highest levels, respec-tively. All the adipose tissues from lowland with high ethenylbenzene, especially in Morkaraman, were separated from those in highland. These VCs may be diet traces, depending on breed.Öğe Changes in gross chemical compositions of ewe and goat colostrum during ten days postpartum(Taylor & Francis Ltd, 2007) Keskin, Mahmut; Guler, Zehra; Gul, Sabri; Bicer, OsmanThis study was carried out to determine the exact 'Colostrum producing period' in Awassi ewes and Shami (Damascus) goats in Hatay province of Turkiye based on changes in gross composition of milk during 10 days postpartum. Goats produced high crude protein and fat milk for 3-5 days postpartum. Whereas, in ewes it was 3 days. Ewe's colostrum was richer in respect to total solids (TS), crude protein (CP), fat, lactose and ash as compared to goat's colostrum. It is recommended that first three days milk (colostrum) must be fed to kids / lambs for maximum benefits.Öğe Changes in salted yoghurt during storage(Wiley, 2007) Guler, ZehraThe study was conducted to determine the gross chemical composition and concentrations of free fatty acids (FFAs) and volatile compounds of salted yoghurt made from indigenous goat's milk. The effects of some chemical properties on sensory attributes of salted yoghurt were also studied. Changes in FFAs (P < 0.01) and volatile compounds were statistically significant (P < 0.05) during storage. The most abundant FFAs were 9-octadecenoic (C-18:1), hexadecanoic (C-16), tetradecanoic (C-14) and decanoic (C-10) acids, respectively. Ethanol and ethyl acetate were principal volatile compounds through the end of storage period. The storage period affected the intensity of flavour attributes and overall flavour score of salted yoghurt (P < 0.05). According to factor analysis result, chemical compounds including volatiles, FFAs up to C-14, tyrosine and titratable acidity, and flavour attributes explained 86.50% and 55.33% of total variance, respectively.Öğe Characterization of volatile compounds and organic acids in ultra-high-temperature milk packaged in tetra brik cartons(Taylor & Francis Inc, 2017) Dursun, Ahmet; Guler, Zehra; Sekerli, Yunus EmreA study was conducted to evaluate the basic chemical composition, organic acids and volatile compound profiles of ultra-high-temperature milk samples sold in Turkey. The organic acids were determined by reverse-phase high-performance liquid chromatography method, and volatile compounds were analyzed by headspace solid phase micro-extraction/gas chromatography/mass spectrometry technique. A total of 43 volatile compounds including 4 aldehydes, 5 alcohols, 10 ketones, 9 acids, 9 aromatic hydrocarbons, 3 nitrogenous, 2 sulfur containing compounds, and 1 alkane hydrocarbon, were identified in the ultra-high-temperature milk samples. The main compounds were found to be oxime methoxy phenyl, 2-heptanone, 2-mercapto-4-phenylthiazole, 2-amino-5-ethoxycarbonyl benzophenone, acetic acid, 2,6,10,14-tetramethyl pentadecane, and 2-nonanone. The main organic acid in the ultra-high-temperature milk was citric acid a mean value of 133 mg/100 mL, followed by formic, lactic, succinic, oxalic, acetic, orotic, propionic, pyruvic, hippuric, and uric acids.Öğe Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changes(Elsevier Sci Ltd, 2023) Dursun, Ahmet; Guler, ZehraThe effects of freshly crushed garlic incorporated in raw ground meat at different rates 0 % to 2 % on colour, pigment forms, TBARS, peroxide, free fatty acids and volatilomic were investigated during 96 h storage at 4 degrees C. With advancing storage time and increasing garlic rate from 0 % to 2 %, the redness (a*), colour stability, oxymyoglobin and deoxymyoglobin decreased, but metmyoglobin, TBARS, peroxide, free fatty acids (C6, C15C17), and aldehydes and alcohols, especially hexanal, hexanol, benzaldehyde, increased. Principal component analysis based on pigment, colour, lipolytic and volatilomic changes classified successfully the meat samples. Metmyoglobin was positively correlated with lipid oxidation products (TBARS, hexanal), but the other pigment forms and colour parameters (a* and b* values) were negatively correlated. Increased metmyoglobin proportion and decreased redness and colour stability may be used as reliable indicators of lipid oxidation. Also, the incorporation of fresh garlic into ground meat was not promising to increase oxidative stability.Öğe Comparison of pistachio (Pistacia vera L.) kernel volatile compounds of Siirt, Uzun and Kirmizi grown in Turkey: Effect of traditional and industrial in-shell roasting(Wiley, 2022) Guler, Zehra; Dursun, Ahmet; Turkmen, DilekThe aim of this study was to compare pistachio (Pistacia vera L.) kernel volatile compounds (VCs) of Siirt, Uzun and Kirmizi cultivars grown in Turkey, and also to determine the effects of traditional and industrial in-shell roasting. The VCs were analyzed by using solid phase microextraction and gas chromatography-mass spectrometry. Regardless of cultivar, a total of 36, 55, and 65 VCs were identified in raw, industrial and traditional roasted pistachios, respectively. Limonene was the major terpene and the most important volatile compound in Siirt and alpha-pinene in raw Kirmizi and Uzun but alpha-terpinolene in their roasted counterparts. The heterocyclic and phenolic compounds reached a maximum in all three cultivars in traditional roasting compared to industrial roasting. Discriminant analysis based on volatile compounds classified the pistachios according to the roasting methods rather than cultivars. Kirmizi may be the most promising cultivar for traditional roasting regarding its highest pyrazine content. Practical Applications The main object of the present study was to determine and compare volatile compounds (VCs) in three different pistachio (Pistacia vera L.) cultivars (Siirt, Uzun and Kirmizi) that are raw (not roasted), industrial and traditional roasted in-shell. They are the main cultivars grown in Turkey. VCs from kernels were analyzed by using solid phase micro-extraction and gas chromatography-mass spectrometry. VC profile and its abundance were dependent on both roasting methods and cultivar. Pyrrole, pyrazine and furan compounds were emerged by the roasting process. Pyrroles were higher than pyrazines in industrial roasting, with exception of Kirmizi but pyrazines were the highest heterocyclic compounds in traditional one, even being the dominant VC group in Siirt and Kirmizi. Roasting process was a crucial factor for pyrazines, pyrroles, furans, phenolic compounds and also terpenes in Siirt, Uzun and Kirmizi pistachios. Kirmizi may be the most promising cultivar for traditional roasting regarding its highest pyrazine content.Öğe Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese(Elsevier, 2021) Guler, Zehra; Turkmen, Dilek; Dursun, AhmetThe effects of curd scalding duration on chemical, biochemical, color, textural, microstructural and sensorial characteristics of a brine-type cheese were examined. The cheeses that were characterized by the scalding of curd in hot whey (60 degrees C) and brining in whey were manufactured from raw cows' milk and the curds were scalded for 10, 20 or 30 min. Regardless of cheese ripening time, increased scalding duration resulted in decreased moisture, titratable acidity, lactic acid, ethanol, whitening index and h degrees values. The images obtained by scanning electron microscopy of the cheeses were clearly different each other. At the end of ripening, cheeses from curds scalded for up to 20 min had the highest water-soluble nitrogen, 2-phenylethyl acetate, acetic acid, chewiness, gumminess and hardness levels, and overall acceptability scores. In conclusion, scalding of curd in whey up to 20 min at 60 degrees C gave satisfactory results in terms of quality parameters of the present cheeses.Öğe Effect of harvest maturity on volatile compounds profiling and eating quality of hawthorn (Crataegus azarolus L.) fruit(Elsevier, 2021) Dursun, Ahmet; Caliskan, Oguzhan; Guler, Zehra; Bayazit, Safder; Turkmen, Dilek; Gunduz, KazimThe effect of maturity stage on fruit quality characteristics, sensory attributes and volatile composition was investigated in the most important hawthorn cultivar (Sultan). The fruit skin color was used as the maturity index for the classification of hawthorn considering their maturity stages as immature (green), mature (green-yellow) and over mature (yellow). The volatile organic compounds (VOCs) of hawthorn fruit at each maturity stage were analyzed by solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results indicated that the quality traits of the Sultan cultivar were affected by the maturity stage. From immature to over mature stages, firmness and titratable acidity decreased whereas fruit size (weight, diameter and length), edible fruit ratio, pH and esters (butyl and hexyl hexanoates, hexyl and cis-3-hexenyl acetates) increased in Sultan cultivar. The highest amount of esters along with the occurrence of butyl butanoate was observed in over mature fruit in comparison with immature and mature ones. PCA analysis of volatile organic compounds separated successfully hawthorn fruit according to the maturity stages. The results showed that mature and over mature fruit were more preferred by panelists. Those fruit had the highest level of esters being responsible for strong fruit flavor, along with low pH and low fruit firmness compared to immature ones.Öğe The effect of ripening medium (goat skin bag or plastic barrel) on the volatile profile, color parameter and sensory characteristics of Tulum cheese(Univ Zagreb, Fac Agriculture, 2021) Tekin, Ali; Guler, ZehraThe objective of this study was to determine volatile compounds, color parameters and sensory characteristics in raw sheep milk cheeses ripened up to 270 days using different packaging materials such as goat's skin bag or plastic barrel. Volatile compounds extracted by solid-phase microextraction were separated, identified and quantified using a gas chromatography (GC)-mass spectrometry detector (MS). Butanoic acid, hexanoic acid, octanoic acid, ethanol, ethyl acetate, ethyl butanoate, ethyl hexanoate, 2-butanol, 2-butanone and 2-heptanone were the predominant compounds in the volatile fraction of the cheeses. Among these, ethanol was the most abundant at the first 180 days of cheese ripening but there were 2-butanol and 2-butanone for cheese in plastic barrel (PB) and 2-heptanone for cheese in goat's skin bag (GS) at the 270 days. To best acknowledge, m-cimene, alpha-cubebene, trans-caryophylene, delta-cadinene and 16-oxasalutaridine were identified for the first time in sheep milk and its cheese. Discriminant analysis based on volatile compounds classified the cheeses according to their ripening times and also packaging materials. At the end of the ripening the differentiation between GS and PB cheeses was more evident. The results showed that GS cheese was more preferred by panelists. Cheeses ripened for more 180 days, in particular PB cheese, were much less acceptable to panelists. Therefore, in terms of optimum overall acceptability, 90 and 180 days ripening periods could be advised for the producers for PB and GS cheeses, respectively.Öğe The essential mineral concentration of Torba yoghurts and their wheys compared with yoghurt made with cows', ewes' and goats' milks(Taylor & Francis Ltd, 2009) Guler, Zehra; Sanal, HasanComparative studies on yoghurts made from cows', ewes' and goats' milks with respect to mineral concentrations are limited and warrant further investigation. The objective of this study was to analyse the gross chemical composition as well as the concentration of essential minerals in concentrated (torba) yoghurts made from cows', ewes' and goats' milk compared with those in regular yoghurts and wheys. The elements were determined by simultaneous inductively coupled plasma optical emission spectrometry. Ewe torba yoghurt was significantly higher in calcium, sodium, phosphorus, magnesium, selenium, zinc, cobalt, copper and iron concentrations compared with goat and cow torba yoghurts. It is recommended that torba yoghurts made from different types of milk may be considered an important source of phosphorus, calcium, magnesium, selenium and zinc over the regular yoghurts and wheys. Whey samples are also an excellent source of lactose as well as sodium and potassium.Öğe Evaluation of lipolysis in set-type fermented milks made with different commercial yoghurts starter cultures during storage(A V A Agrarverlag, 2008) Guler, ZehraThe effects of commercial yoghurt starter cultures and storage period on lipolysis in set-type fermented milks produced from cow's milk and aromatic cultures such as CH-1, YF-3331 and YC-350. All samples were analyzed at days 1, 7, 14 and 21 of storage for the determination of free fatty acids (FFA) and overall flavour as well as gross-chemical composition. Total solids, protein (TNx6.38), fat and ash of yoghurts were about 13.46 +/- 0.02%, 3.70 +/- 0.04%, 3.32 +/- 0.02% and 0.78 +/- 0.05% from the beginning to the end of storage, respectively. During the manufacture and storage of yoghurts the amount of individual FFAs varied significantly depending on type of culture used (P<0.01). Culture YC-350, with respect to the total level of FFA, showed the highest lipolytic activity, followed by YF-3331 and CH-1 cultures. In sensory evaluation, yoghurt with culture YC-350 had the highest total FFA content (539 mu g/100g) and received the highest overall flavour scores by panelists.Öğe Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storage(Elsevier Sci Ltd, 2011) Guler, Zehra; Gursoy-Balci, Alev CananSix different types of yogurt were manufactured from Damascus goat milk, Awassi ewe milk and a mixture of equal portions of the 2 species of milk using 2 types of commercial yogurt cultures (CH-1 and YF-3331). Yogurts were chemically analysed at 1, 7, 14 and 21 days of storage. Results showed that cultures significantly affected acetaldehyde (P < 0.05), acetone (P < 0.05) and diacetyl (P < 0.001) contents. Type of milk significantly influenced acetaldehyde (P < 0.05), diacetyl (P < 0.001), acetoin (P < 0.001) and ethanol (P < 0.05) levels. Significant variations occurred in acetaldehyde (P < 0.001) and acetoin (P < 0.05) contents during the storage. Short-chain free fatty acids were the highest in ewes' milk yogurt made with culture YF-3331, and increased during storage, while the levels of medium-chain free fatty acids, except for decanoic acid, were unchanged and the amount of long-chain free fatty acids decreased during storage. Cultures used and types of milk had no effect on long-chain free fatty acids in yogurts. (C) 2011 Elsevier Ltd. All rights reserved.Öğe Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials(Elsevier Sci Ltd, 2019) Tekin, Ali; Guler, ZehraIn this study, variations in basic chemical constitutes, organic acids (OAs), free amino acids (FAAs) and free fatty acids (FFAs) during ripening of raw sheep's milk Tulum cheeses in goat's skin bag (GST) or plastic barrel (PBT) were investigated. Ripening in goat's skin caused the differences in chemical compositions of Tulum cheese. Moisture loss, salt-in-moisture, fat and protein contents increased. No residual lactose was observed after 90 day. Lactic acid was principal organic acid, followed by propionic acid, acetic acid, formic acid, succinic acid and citric acid. The majority of amino acids were composed of Val, Pro, Tyr, Met, Leu, Trp, Phe, Lys and Glu. Hexadecanoic acid was the most abundant free fatty acid in the cheeses, which followed by cis-9-octadecenoic, octadecanoic, tetradecanoic, decanoic and trans-9-octadecenoic acids. The levels of total FFA and total OA were higher in GST-cheese in comparison to PBT-cheese but total FAAs were lower.Öğe Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses(Elsevier Sci Ltd, 2022) Turkmen, Dilek; Guler, ZehraThe effects of chymosin type and brine concentration on chemical composition, texture, microstructure and colour of white cheese were studied during ripening. The cheeses were manufactured from cows' milk using microbial rennet (Rhizomucor miehei), commercial calf rennet or recombinant chymosin (Kluyveromyces lactis), and ripened in whey brines containing 10% or 12% NaCl. Increasing the brine concentration increased the ratio of salt to moisture, hardness, gumminess, chewiness and whiteness values of cheeses and decreased the moisture, the ratio of moisture to protein and extent of proteolysis. The similar trends were observed in cheeses with microbial rennet compared with those with calf rennet or recombinant chymosin. pH values of all the cheeses unchanged during ripening but their brine pHs increased. A marked effect of rennet type on microstructure of the cheeses was visualised. In microbial rennet cheese brine salt content can be reducible to obtain satisfactory results in terms of quality parameters. (C) 2022 Elsevier Ltd. All rights reserved.Öğe INTERNAL OR EXTERNAL STANDARD TECHNIQUES FOR QUANTIFICATION OF FREE FATTY ACIDS (FFAs) IN RAW MILK AND KEFIR SAMPLES(Vasile Alecsandri Univ Bacau, 2021) Dursun, Ahmet; Guler, ZehraFree fatty acids (FFAs) can be analyzed by chromatographic methods as both qualitatively and quantitatively. The concentration of FFAs can be estimated by using internal or external standard techniques. The object of this study was to determine the recovery and repeatability of individual FFA (C-2-C-18:1) in milk and kefir, using internal or external standard (calibration curve). The FFAs adsorbed on aluminum oxide from samples are desorbed in isopropyl alcohol containing formic acid, which are analyzed using a gas chromatography-mass spectrometry (GC-MS) coupled with capillary column. The RSD of FFAs ranged from 2.77 % to 5.82 % for milk and from 1.02 % to 6.82 % for kefir. The recoveries of FFAs ranged from 82 % to 109.9 % and from 83.6 % to 109.3 %, respectively. The lowest recovery was obtained for hexadecanoic acid (82 %) in milk by the calculation relative to internal standard using relative correction factor. No significant differences in the concentrations of individual FFA were observed between internal and external standard techniques for milk but hexadecanoic and octadecenoic acids in kefir were higher at calculation by external standard compared to internal. In conclusion, the individual FFA showed a good repeatability in both kefir and milk. The high ethanol and acidity contents of kefir samples did not show a blocking effect on the alumina sorbent for isolation or releasing of FFAs.Öğe Profiles of non-essential trace elements in ewe and goat milk and their yoghurt, torba yoghurt and whey(Taylor & Francis Ltd, 2011) Sanal, Hasan; Guler, Zehra; Park, Young W.The objectives of this study were to determine the profiles of non-essential trace elements in ewes' and goats' milk and manufactured products, such as yoghurt, torba yoghurt and whey, as well as changes in trace element content during Torba yoghurt-making processes. Concentrations of non-essential trace elements in ewe (Awassi) and goat (Damascus) milk and their yoghurt, torba yoghurt and whey were quantitatively determined by simultaneous inductively coupled plasma optical emission spectrometer (ICP-OES), after microwave digestion. Aluminium, antimony, arsenic, boron, beryllium, cadmium, nickel, lead, silver, titanium, thallium and vanadium were determined for both types of milk and their products. Barium was not detected in goats' milk or their products. Among all trace elements, boron was the most abundant and beryllium was least present in milk and the manufactured products. The results showed that goats' and ewes' milk and their manufactured products may be a source of 13 non-essential trace elements.Öğe Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese)(Taylor & Francis Inc, 2014) Guler, ZehraA study was conducted to evaluate the basic chemical composition, organic acids, volatile compound profiles, and overall acceptability of Surk cheese (acid cheese). The organic acids were determined by reverse phase high performance liqued chromatography method, and volatile compounds were analyzed by static headspace/gas chromatography/mass spectrometry technique. A total of 134 volatile compounds, including 42 esters, 40 terpenes, 15 alcohos, 11 free fatty acids, 6 ketones, 5 aldehydes, 4 alkenes, 4 phenyl propanoids, 3 phenolics, and 4 other compounds, were identified in the Surk cheeses. The main compounds were found to be carvacrol, gamma-terpinene, p-cymene, hexanoic acid, octanoic acid, decanoic acid, butanoic acid, and eugenol. The mean total organic acid content of the Surk cheese was 1.71 g/100 g. The main organic acid in the Surk cheese was lactic acid (1067 mg/100 g), followed by acetic, propionic, oxalic, formic, citric, pyruvic, orotic, hippuric, and uric acids.Öğe Rootstock potential of Turkish Lagenaria siceraria germplasm for watermelon: plant growth, yield and quality(Tubitak Scientific & Technological Research Council Turkey, 2012) Karaca, Fatih; Yetisir, Halit; Solmaz, Ilknur; Candir, Elif; Kurt, Sener; Sari, Nebahat; Guler, ZehraThe rootstock potential of 21 bottle gourds (Lagenaria siceraria) collected from the Mediterranean region (Turkey) was investigated for watermelon with regard to plant growth, yield, and fruit quality. The Crimson Tide watermelon cultivar was used as a scion and 2 commercial rootstocks (L. siceraria) were also used for comparison. In greenhouse conditions, the survival rate of grafted plants and the effect of rootstocks on plant growth were determined. The grafted plants were planted under low tunnels in early spring and the effects of the rootstocks on early yield, total yield, and fruit quality were evaluated. The survival rates of the grafted plants varied from 83% to 100%. Survival rates of those with commercial rootstocks and local rootstocks were similar. Plants grafted onto 20-02, 31-09, 31-43, 35-01, and 46-03 were more vigorous than ungrafted control plants. Compared to the control plants, grafted plants had 37% to 80% higher plant dry weight. All of the grafted plants except CT/Macis produced a higher yield than the control plants. The plants grafted onto 6 of the local rootstocks had significantly greater total yields than those grafted onto the commercial rootstocks. Among the local bottle gourd landraces tested, the 01-16, 07-45, 20-06, 31-09, 31-15, and 46-03 were found to be promising genotypes with regard to total yield. Early yield was not significantly affected by rootstock. The quality parameters of the fruits harvested from the grafted and control plants were found to be similar except for a limited number of graft combinations. It was concluded that germplasm from Turkish bottle gourds has a high rootstock potential for watermelon with regard to the investigated parameters.Öğe VOLATILE COMPOUNDS AND SENSORY PROPERTIES IN VARIOUS MELONS, WHICH WERE CHOSEN FROM DIFFERENT SPECIES AND DIFFERENT LOCATIONS, GROWN IN TURKEY(Taylor & Francis Inc, 2013) Guler, Zehra; Karaca, Fatih; Yetisir, HalitGas chromatography coupled to mass spectrometry using a static head space technique was applied to analyze the volatile aromatic compounds of various melons collected from different locations in Turkey. Some physicochemical and sensory analyses were also made. A total of 33 volatile compounds were identified. Differences in the physicochemical and sensory properties of various Turkish melon samples were observed. The multivariate analyses by the volatile compounds separated the three varieties into groups successfully. The most abundant volatile compounds as mean value in all melon varieties were ethyl acetate (22.10%), acetaldehyde (13.65%), and ethanol (23.25%). The results showed that Cantaloupe melons were more preferred by panelists, which had relatively high levels of esters being responsible for strong fruit flavor, like melon, as well as high total soluble solid content and low titratable acidity compared with Inodorus and Simama.Öğe Volatile compounds in the peel and flesh of cucumber (Cucumis sativus L.) grafted onto bottle gourd (Lagenaria siceraria) rootstocks(Taylor & Francis Ltd, 2013) Guler, Zehra; Karaca, Fatih; Yetisir, HalitThe objective of this study was to investigate the distribution of volatile organic compounds (VOCs) in the peel and flesh of the cucumber (Cucumis sativus L.) cultivar 'Cengelkoy' grafted onto different bottle gourd rootstocks, as VOCs play an essential role in fruit quality. Three genotypes of bottle gourd (Lagenaria siceraria; '33-35', '33-41' and '46-03') were chosen as being representative of Turkish bottle gourd germplasm. The VOCs in each rootstock-scion combination were analysed using carboxen-divinylbenzene-polydimethylsiloxane fibres for solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The VOCs (Z)-6-nonenol (21.4 - 28.6%), (E,Z)-2,6-nonadienol (3.2 - 13.0%), (E,Z)-3,6-nonadienol (1.9 - 7.1%), 1-nonanol (4.9 - 7.2%), (E)-2-nonenal (3.9 - 6.6%), (E,Z)-2,4-heptadienal (5.7 - 6.9%), (Z)-6-nonenal (3.6 - 5.4%), (E)-2-hexenal (0.9 - 4.4%), (E,E)-3,5-octadien-2-one (3.2 - 3.5%), and hexanal (1.9 - 3.6%) were the most abundant compounds found in cucumber peel. Grafting had a significant (P <= 0.05) effect on the percentage composition of the major VOCs in peel. (E,Z)-2,6-Nonadienal (34.3 - 41.5%), (E)-2-nonenal (15.5 - 19.9%), (Z)-6-nonenal (5.9 - 8.0%), (Z,Z)-3,6-nonadienol (2.6 - 8.4%), (Z)-6-nonenol (2.7 - 7.9%), 3-decyne (2.1 - 3.4%), and (E,Z)-2,6-nonadienol (1.9 - 5.7%) were the most significant volatiles in cucumber flesh. Of these compounds, (E,Z)-2,4-heptadienal, (E,E)-3,5-octadien-2-one, and 3-decyne were identified as cucumber VOCs for the first time. The results showed that the percentage composition of VOCs in the peel and flesh of cucumbers grafted onto bottle gourd '33-41' were closest to those in ungrafted control cucumber, 'Cengelkoy'. Therefore, Turkish bottle gourd genotype '33-41' has high potential as a rootstock for cucumer grafting.
