VOLATILE COMPOUNDS AND SENSORY PROPERTIES IN VARIOUS MELONS, WHICH WERE CHOSEN FROM DIFFERENT SPECIES AND DIFFERENT LOCATIONS, GROWN IN TURKEY

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dc.authoridGuler, Zehra/0000-0003-1889-9379
dc.contributor.authorGuler, Zehra
dc.contributor.authorKaraca, Fatih
dc.contributor.authorYetisir, Halit
dc.date.accessioned2024-09-18T21:00:26Z
dc.date.available2024-09-18T21:00:26Z
dc.date.issued2013
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractGas 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.en_US
dc.description.sponsorshipT.R. Prime Ministry State Planning Organization (DPT) project [02 K 120860]en_US
dc.description.sponsorshipThe authors wish to thank Associate Professor Dr. Suat, Sensoy for providing Simama melons and Associate Professor Dr. Sedat Serce for statistical analysis. GC-MS in this work was supported by the T.R. Prime Ministry State Planning Organization (DPT) project (Project no: 02 K 120860).en_US
dc.identifier.doi10.1080/10942912.2010.528110
dc.identifier.endpage179en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84868632520en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage168en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2010.528110
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12678
dc.identifier.volume16en_US
dc.identifier.wosWOS:000310610600015en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTurkish melonsen_US
dc.subjectVolatile aroma compoundsen_US
dc.subjectSensory evaluationen_US
dc.titleVOLATILE COMPOUNDS AND SENSORY PROPERTIES IN VARIOUS MELONS, WHICH WERE CHOSEN FROM DIFFERENT SPECIES AND DIFFERENT LOCATIONS, GROWN IN TURKEYen_US
dc.typeArticleen_US

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