Farklı soğutma şekillerinin (hava ile soğutma ve sıvı azot ile soğutma) antakya kahvesinin uçucu ve aroma aktif bileşenleri üzerine etkisi
Yükleniyor...
Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Türk kahvesinden daha yüksek sıcaklıklarda kavrulan Antakya Kahvesi daha koyu renkte ve daha acı tatta olan yöresel bir kahvedir. Ancak uygulanan yüksek sıcaklıklardan dolayı hava ile soğutma uzun sürmekte ve kahvenin aroması ve lezzetinin kontrol edilmesi zorlaşmaktadır. Bu nedenle, bu çalışmada ekonomik öneme sahip Antakya Kahvesi çekirdeklerinin kavrulduktan hemen sonra hava (HS) ile veya sıvı azotla (SAS) soğutularak iki farklı şekilde soğutmanın uçucu bileşen ve aroma aktif maddeleri üzerine etkisi incelenmiştir. Yüksek vakum distilasyon tekniği ile hazırlanan örneklerdeki uçucu bileşenler gaz kromatografisi-kütle spektrometresi (GC-MS) ile, aroma aktif bileşilkler ise gaz kromatografisi-olfaktometre (GC-O) teknikleri belirlenmiştir. Sonuçlar, kahve örneklerinde toplam olarak 9 alifatik, 8 homosiklik ve 32 heterosiklik uçucu bileşenin varlığını göstermiştir. Hava soğutmalı örneklerde 19,73 mg kg-1, sıvı azot soğutmalı örneklerde ise 19,71 mgkg-1 düzeyinde uçucu bileşen belirlenmiştir. Uygulanan soğutma uygulamalarının toplam uçucu bileşen miktarları üzerinde önemli bir etkisi olmamıştır (p>0,05). Furanlar, uçucu bileşenler üzerinde en yüksek miktarda tespit edilen kimyasal grup olmuştur. Furanlar, HS örneklerinde toplam uçucu bileşenlerin %44,15'ini, SAS örneklerinde ise %45,20'sini oluşturmuştur. Furanları, sırasıyla pirazinler ve piroller takip etmiştir. Olfaktometre portunda ise toplamda 28 aroma aktif bileşen belirlenmiştir. HS örneklerinde 27, SAS örneklerinde ise 19 aroma aktif bileşen belirlenmiştir. Aroma aktif bileşenlerden 9'u (tiyofen, propanoik asit, 2-formil-1-metilpirol, 2-etil-6-metil-pirazin, fenol, 2-asetilpirol, 2-metoksifenol, 3-etil-2-hidroksi-2-siklopenten-1-on, 3-hidroksi-2-metil-4H-piran-4-on) yalnızca hava ile soğutmada tespit edilirken, indol yalnızca azot ile soğutulan öğütülmüş kahve çekirdeklerinde tespit edilmiştir. Olfaktometre portunda GC-MS'de belirlenemeyen tiyofen ve 2-izobutil-3-metoksipirazin bileşikleri de belirlenmiştir. Tiyofen yalnızca hava ile soğutulan kahvede (HS) 'soğan' aromasını, 2-izobutil-3-metoksipyrazin ise farklı şekillerde soğutulan kahvelere 'yeşil biber' aroması vermektedir. 2021, 41 sayfa
Antakya coffee is a traditional coffee that is subject to a higher roasting temperature than Turkish coffee; thus, it is darker and bitter. Depending on the ambient temperature, the effectiveness of air cooling fluctuates resulting in difficulty in controlling the aroma profile and flavor of Antakya coffee. In this study, therefore, the volatile and aroma active compounds of Antakya coffee which were immediately cooled either by air (HS) or in liquid nitrogen (SAS) were determined. Volatiles were extracted using a high vacuum distillation technique and analyzed by gas chromatography-mass spectrometry for volatiles and gas chromatography-olfactometry techniques for aroma active compounds. The results showed the presence of a total of 9 aliphatic, 8 homocyclic and 32 heterocyclic volatile compounds in the coffee samples. The volatile component was determined as 19.73 mg kg-1 in AS and 19.71 mg kg-1 in SAS samples. The applied cooling applications did not have a significant effect on the total amount of volatile components (p>0.05). Furans were the chemical group with the highest amount detected in volatile compounds. Furans constituted 44.15% of the total volatile components in HS samples and 45.20% in SAS samples. The furans were followed by pyrazines and pyrroles, respectively. A total of 28 aroma active ingredients were determined in the olfactometer port. 27 aroma active components were determined in HS samples and 19 in SAS samples. 9 of the aroma active compounds (thiophene, propanoic acid, 2-formyl-1-methyl pyrrole, 2-ethyl-6-methyl-pyrazine, phenol, 2-acetylpyrrole, 2-methoxy phenol, 3-ethyl-2-hydroxy-2- cyclopentene-1-one, 3-hydroxy-2-methyl-4H-pyran-4-one) was detected only in HS, while indole was detected only in SAS coffee samples. Thiophene and 2-isobutyl-3-methoxypyrazine compounds that could not be detected in GC-MS were also detected in the olfactometer port. Thiophene imparts an 'onion' flavor only to air-cooled coffee (HS), while 2-isobutyl-3-methoxypyrazine imparts a 'green pepper' flavor to coffees cooled in both ways. 2021, 41 pages
Antakya coffee is a traditional coffee that is subject to a higher roasting temperature than Turkish coffee; thus, it is darker and bitter. Depending on the ambient temperature, the effectiveness of air cooling fluctuates resulting in difficulty in controlling the aroma profile and flavor of Antakya coffee. In this study, therefore, the volatile and aroma active compounds of Antakya coffee which were immediately cooled either by air (HS) or in liquid nitrogen (SAS) were determined. Volatiles were extracted using a high vacuum distillation technique and analyzed by gas chromatography-mass spectrometry for volatiles and gas chromatography-olfactometry techniques for aroma active compounds. The results showed the presence of a total of 9 aliphatic, 8 homocyclic and 32 heterocyclic volatile compounds in the coffee samples. The volatile component was determined as 19.73 mg kg-1 in AS and 19.71 mg kg-1 in SAS samples. The applied cooling applications did not have a significant effect on the total amount of volatile components (p>0.05). Furans were the chemical group with the highest amount detected in volatile compounds. Furans constituted 44.15% of the total volatile components in HS samples and 45.20% in SAS samples. The furans were followed by pyrazines and pyrroles, respectively. A total of 28 aroma active ingredients were determined in the olfactometer port. 27 aroma active components were determined in HS samples and 19 in SAS samples. 9 of the aroma active compounds (thiophene, propanoic acid, 2-formyl-1-methyl pyrrole, 2-ethyl-6-methyl-pyrazine, phenol, 2-acetylpyrrole, 2-methoxy phenol, 3-ethyl-2-hydroxy-2- cyclopentene-1-one, 3-hydroxy-2-methyl-4H-pyran-4-one) was detected only in HS, while indole was detected only in SAS coffee samples. Thiophene and 2-isobutyl-3-methoxypyrazine compounds that could not be detected in GC-MS were also detected in the olfactometer port. Thiophene imparts an 'onion' flavor only to air-cooled coffee (HS), while 2-isobutyl-3-methoxypyrazine imparts a 'green pepper' flavor to coffees cooled in both ways. 2021, 41 pages
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Antakya kahvesi, soğutma, sıvı nitrojen, uçucu bileşenler, aroma aktif bileşenler, Antakya coffee, cooling, liquid nitrogen, volatile compounds, aroma active compounds
