Türkiye'de yetiştirilen bazı susam tohumu çeşitlerinin lezzet karakteristiklerinin objektif ve duyusal yöntemler kullanılarak belirlenmesi ve kavurma işleminin bu karakteristiklere etkisinin incelenmesi
Yükleniyor...
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Türkiye'de yetiştirilen tescilli susam tohumu çeşitleri ve bazı yöresel susam tohumu örneklerinin lezzet karakteristiklerinin objektif ve duyusal yöntemler kullanılarak belirlenmesi ve kavurma işleminin bu karakteristiklere etkisinin incelenmesi amaçlanmıştır. Susam tohumu örneklerindeki uçucu bileşenlerin belirlenmesinde Katı Faz Mikro Ekstraksiyonu/Gaz Kromatografisi/Kütle Spektrometresi (SPME/GC/MS) yöntemi uygulanmıştır. Çalışma sonucunda toplam uçucu bileşen adetlerinin tescilli çiğ susam tohumlarında 12-16 arasında; yöresel çiğ susam tohumlarında ise 12-13 arasında değiştiği belirlenmiştir. Tescilli çiğ örneklerde ortak uçucu bileşenler olarak hegzanal, 1-hegzanol, 2-pentil furan, dl-limonen, 1,3,6-oktatrien, nonanal, bütanoik asit, trans-α-bergamoten ve dekanedioik asit saptanmıştır. Yöresel örneklerdeki ortak uçucuların bütanoik asit dışında tescilli çeşitlerle aynı olduğu gözlenmiştir. Çiğ susam tohumlarının uçucu bileşenlerini genel olarak terpen, alkol ve aldehit gruplarının oluşturduğu gözlenmiştir. Kavurma işlemi sonrasında alkol ve terpenlerin azaldığı ve bazı yöresel örneklerde alkollerin kaybolduğu saptanmıştır. Kavurma işlemi ile fenol ve pirazin grubu bileşenler de oluşmuştur. Kavrulmuş susam tohumu örneklerinin toplam uçucu bileşen adetlerinin tescilli kavrulmuş örneklerde 19-24; yöresel kavrulmuş örneklerde ise 18-21 arasında değiştiği belirlenmiştir. Tescilli kavrulmuş örneklerde ortak bileşenler olarak hegzanal, 2-metil bütanal, 2-metilpirazin, 1-hegzanol, 2,5-dimetilpirazin, 2-pentil furan, 2-etil-3-metilpirazin, 1,3,6-oktatrien, benzenasetaldehit, 3-etil-2,5-dimetilpirazin, dimetil-2-vinilpirazin, 3,5-dietil-2-metilpirazin, 2-metoksi-4-vinilfenol, trans alfa bergamoten ve dekanedioik asit saptanmıştır. Yöresel kavrulmuş örneklerdeki ortak uçucuların 1-hegzanol ve 2-metil bütanal dışında tescilli çeşitlerle aynı olduğu gözlenmiştir. Susam tohumlarının duyusal lezzet karakterleri Lezzet Profili Analizi (LPA) tekniği kullanılarak belirlenmiştir. LPA sonucunda tescilli ve yöresel çiğ örneklerde ortak karakter olarak bitkisel yağ, ayçekirdeği, toprak, acı, ekşi, odun, ot ve fındık-fıstık tanımlayıcıları algılanmıştır. Kavurma işlemiyle çiğ örneklerde saptanan ortak lezzet karakterlerine ilaveten "kavrulmuş" karakterin oluştuğu, "ayçekirdeği" ve "ot" karakterlerinin ise kaybolduğu gözlenmiştir. Çiğ susam tohumu örneklerinin yağ asitleri kompozisyonunun belirlenmesi amacı ile gerçekleştirilen gaz kromatografisi analizi sonucunda başlıca yağ asitlerinin palmitik, stearik, oleik, linoleik, linolenik asitlerden oluştuğu saptanmıştır.
The aim of the present study was to determine the flavour characteristics of certified sesame seed cultivars produced in Turkey and some local sesame seed samples by using objective and sensory methods and to investigate the effect of roasting process on these characters. Solid Phase Microextraction/Gas Chromatography/Mass Spectrometry (SPME/GC/MS) method was applied for detection of volatile components in sesame seed samples. Results of the study demonstrated that total number of volatile components varied between 12-16 in certified raw sesame seeds, and between 12-13 in local raw sesame seeds. Common volatile components of certified raw samples were determined as hexanal, 1-hexanol, 2-pentyl furan, dl-limonene, 1,3,6-octatriene, nonanal, butanoic acid, trans-α-bergamotene, and decanedioic acid. Common volatiles of local samples were observed to be identical with certified samples except butanoic acid. Volatile components of raw sesame seeds were generally consisted of terpene, alcohol, and aldehyde groups. After the roasting process, alcohol and terpenes were decreased in most samples while alcohols disappeared in some local samples. Phenol and pyrazine groups were also formed by the roasting process. Total number of volatile components in roasted sesame seed samples varied between 19-24 in certified roasted samples and between 18-21 in local roasted samples. Common volatile components of roasted certified sesame seed varieties were determined as hexanal, 2-methyl butanal, 2-methylpyrazine, 1-hexanol, 2,5-dimethylpyrazine,2-pentyl furan, 2-ethyl-3-methylpyrazine, 1,3,6-octatriene, benzeneacetaldehyde, 3-ethyl-2,5-dimethylpyrazine, dimethyl-2-vinyl pyrazine, 3,5-diethyl-2-methylpyrazine, 2-methoxy-4-vinylphenol, trans-α-bergamotene and decanedioic acid. Common volatiles of local roasted samples were identical with the certified sesame seed varieties except 1-hexanol and 2-methyl butanal. Sensory flavour characteristics of sesame seeds were determined by using Flavour Profile Analysis (FPA) technique. According to FPA, vegetable oil, sunflower seed, earthy, bitter, sour, woody, grass and nutty descriptors were perceived as common characters in raw certificated and local samples. It was observed that by the roasting process, "roasted" character evolved in addition to the common descriptors detected in raw samples, while "sunflower seed" and "grass" characters disappeared. The results of gas chromatographic analysis performed for detection of the fatty acid composition of raw sesame seed samples demonstrated that the major fatty acids were composed of palmitic, stearic, oleic, linoleic and linolenic acids.
The aim of the present study was to determine the flavour characteristics of certified sesame seed cultivars produced in Turkey and some local sesame seed samples by using objective and sensory methods and to investigate the effect of roasting process on these characters. Solid Phase Microextraction/Gas Chromatography/Mass Spectrometry (SPME/GC/MS) method was applied for detection of volatile components in sesame seed samples. Results of the study demonstrated that total number of volatile components varied between 12-16 in certified raw sesame seeds, and between 12-13 in local raw sesame seeds. Common volatile components of certified raw samples were determined as hexanal, 1-hexanol, 2-pentyl furan, dl-limonene, 1,3,6-octatriene, nonanal, butanoic acid, trans-α-bergamotene, and decanedioic acid. Common volatiles of local samples were observed to be identical with certified samples except butanoic acid. Volatile components of raw sesame seeds were generally consisted of terpene, alcohol, and aldehyde groups. After the roasting process, alcohol and terpenes were decreased in most samples while alcohols disappeared in some local samples. Phenol and pyrazine groups were also formed by the roasting process. Total number of volatile components in roasted sesame seed samples varied between 19-24 in certified roasted samples and between 18-21 in local roasted samples. Common volatile components of roasted certified sesame seed varieties were determined as hexanal, 2-methyl butanal, 2-methylpyrazine, 1-hexanol, 2,5-dimethylpyrazine,2-pentyl furan, 2-ethyl-3-methylpyrazine, 1,3,6-octatriene, benzeneacetaldehyde, 3-ethyl-2,5-dimethylpyrazine, dimethyl-2-vinyl pyrazine, 3,5-diethyl-2-methylpyrazine, 2-methoxy-4-vinylphenol, trans-α-bergamotene and decanedioic acid. Common volatiles of local roasted samples were identical with the certified sesame seed varieties except 1-hexanol and 2-methyl butanal. Sensory flavour characteristics of sesame seeds were determined by using Flavour Profile Analysis (FPA) technique. According to FPA, vegetable oil, sunflower seed, earthy, bitter, sour, woody, grass and nutty descriptors were perceived as common characters in raw certificated and local samples. It was observed that by the roasting process, "roasted" character evolved in addition to the common descriptors detected in raw samples, while "sunflower seed" and "grass" characters disappeared. The results of gas chromatographic analysis performed for detection of the fatty acid composition of raw sesame seed samples demonstrated that the major fatty acids were composed of palmitic, stearic, oleic, linoleic and linolenic acids.
Açıklama
Anahtar Kelimeler
Susam Tohumu, Susam Tohumu Lezzeti, Susam Tohumu Uçucu Bileşenleri, Susam Tohumu Lezzet Profili Analizi, Sesame Seed, Sesame Seed Flavour, Volatile Compounds Of Sesame Seed, Flavour Profile Analysis Of Sesame Seed
