Modelling stochastic variability and uncertainty in aroma active compounds of PEF-treated peach nectar as a function of physical and sensory properties, and treatment time

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dc.authoridEvrendilek, Fatih/0000-0003-1099-4363
dc.contributor.authorEvrendilek, Gulsun Akdemir
dc.contributor.authorAvsar, Yahya Kemal
dc.contributor.authorEvrendilek, Fatih
dc.date.accessioned2024-09-18T20:02:38Z
dc.date.available2024-09-18T20:02:38Z
dc.date.issued2016
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractEffects of pulsed electric field (PEF) processing on 28 aroma active compounds, and four physical and eight sensory properties of peach nectar were explored using the best-fit multiple linear regression (MLR) models and Monte Carlo simulations as a function of the treatment times of 0, 66, 131, and 210 mu s. The PEF treatment time of 131 mu s on average led consistently to the least loss of most compounds. Significantly enhanced or no significant changes in the sensory properties were found as a function of the PEF treatment times. The most influential sensory predictor of the 28 MLR models was flavour, while the aroma compound most influential on the sensory properties of aftertaste, flavour, sweetness, and overall acceptance was octadecanoic acid. Monte Carlo simulations were used for the probabilistic assessments of stochastic variability and uncertainty associated with aroma active compounds of PEF-treated peach nectar. (C) 2015 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [104O585]; State Planning Organization [DPT-K120410]en_US
dc.description.sponsorshipWe are grateful to two anonymous reviewers for their invaluable comments which significantly improved an earlier version of the manuscript. We would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK) (project no: 104O585) and State Planning Organization (project no: DPT-K120410) for their financial support, and Dimes Gida San. ve Tic. Ltd. Sti. (Tokat, Turkey) for providing us with peach nectar samples.en_US
dc.identifier.doi10.1016/j.foodchem.2015.06.010
dc.identifier.endpage642en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid26213021en_US
dc.identifier.scopus2-s2.0-84930958612en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage634en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2015.06.010
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7925
dc.identifier.volume190en_US
dc.identifier.wosWOS:000361922800089en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAroma active compoundsen_US
dc.subjectPeach nectaren_US
dc.subjectPulsed electric fielden_US
dc.subjectSensory evaluationen_US
dc.subjectMonte Carlo simulationen_US
dc.titleModelling stochastic variability and uncertainty in aroma active compounds of PEF-treated peach nectar as a function of physical and sensory properties, and treatment timeen_US
dc.typeArticleen_US

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