Effect of different raw materials on aroma fingerprints of 'boza' using an e-nose and sensory analysis

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dc.contributor.authorKemahlioglu, K.
dc.contributor.authorKendirci, P.
dc.contributor.authorKadiroglu, P.
dc.contributor.authorYucel, U.
dc.contributor.authorKorel, F.
dc.date.accessioned2019-10-27T09:47:09Z
dc.date.available2019-10-27T09:47:09Z
dc.date.issued2019
dc.departmentEge Üniversitesien_US
dc.description.abstractBoza is a Turkish traditional beverage produced by fermentation of maize, rice, wheat, millet, cracked wheat, and durum clear flour. The aim of this study was to determine the effect of different raw material combinations on the aroma fingerprints of boza samples using an electronic nose equipped with surface acoustic wave detector in combination with sensory analysis. According to flavour profile analysis of boza samples, significant differences were obtained among the samples. Hierarchical clustering analysis of e-nose and sensory analyses indicated that boza samples were clustered based on their aroma profiles, odour and taste properties revealing the effect of different cereals as raw materials. Rheological analysis showed that all boza samples exhibited pseudoplastic flow behaviour as the apparent viscosity decreased with increasing shear rate. This revealed that differences in raw materials did not change flow behaviour of boza samples. The results indicated that e-nose could be used as a fast and non-destructive method to assess the influence of raw material formulation on aroma profiles of boza samples in correlation with sensory analysis.en_US
dc.identifier.doi10.3920/QAS2019.1584
dc.identifier.endpage429en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issn1757-8361en_US
dc.identifier.issn1757-837Xen_US
dc.identifier.issue5en_US
dc.identifier.startpage421en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2019.1584
dc.identifier.urihttps://hdl.handle.net/11454/29368
dc.identifier.volume11en_US
dc.identifier.wosWOS:000485712700002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance and Safety of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjecte-noseen_US
dc.subjectbozaen_US
dc.subjectcerealsen_US
dc.subjectflavour profile analysisen_US
dc.subjectrheologyen_US
dc.titleEffect of different raw materials on aroma fingerprints of 'boza' using an e-nose and sensory analysisen_US
dc.typeArticleen_US

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