Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/4787
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dc.contributor.authorAlasalvar, Cesarettin-
dc.contributor.authorPelvan, Ebru-
dc.contributor.authorBahar, Banu-
dc.contributor.authorKorel, Figen-
dc.contributor.authorÖlmez, Hülya-
dc.date.accessioned2017-02-03T12:15:56Z-
dc.date.available2017-02-03T12:15:56Z-
dc.date.issued2012-01-
dc.identifier.citationAlasalvar, C., Pelvan, E., Bahar, B., Korel, F., and Ölmez, H. (2012). Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics. International Journal of Food Science and Technology, 47(1), 122-131. doi:10.1111/j.1365-2621.2011.02817.xen_US
dc.identifier.issn0950-5423-
dc.identifier.urihttp://doi.org/10.1111/j.1365-2621.2011.02817.x-
dc.identifier.urihttp://hdl.handle.net/11147/4787-
dc.description.abstractA total of eighteen natural and roasted hazelnut varieties (amongst which only Tombul variety is classified as prime quality), grown in the Giresun province of Turkey, were compared for their differences in descriptive sensory analysis (DSA), electronic nose (e-nose) data and chemometrics. Differences in some descriptive of DSA between natural and roasted hazelnuts as well as within the varieties were observed. Although Tombul hazelnut was selected as one of the best varieties in terms of flavour attributes and received the highest intensities in general, no significant differences (P>0.05) existed among hazelnut varieties except in certain flavour attributes ('after taste' and 'nutty'). DSA and e-nose data of natural and roasted hazelnuts were also evaluated for discrimination using principal component analysis (PCA) and cluster analysis. Results of PCA using e-nose data showed that extracted principal components explained 99.7% and 99.8% of the total variance of the data for natural and roasted hazelnut varieties, respectively. Both DSA and e-nose can be used for discrimination of natural and roasted hazelnuts. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.en_US
dc.description.sponsorshipTÜBİTAK TOVAGen_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPrincipal component analysisen_US
dc.subjectChemometricsen_US
dc.subjectDescriptive sensory analysisen_US
dc.subjectElectronic noseen_US
dc.subjectRoasted hazelnutsen_US
dc.subjectFlavour attributesen_US
dc.titleFlavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometricsen_US
dc.typeArticleen_US
dc.authoridTR110179en_US
dc.institutionauthorKorel, Figen-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume47en_US
dc.identifier.issue1en_US
dc.identifier.startpage122en_US
dc.identifier.endpage131en_US
dc.identifier.wosWOS:000298011500016en_US
dc.identifier.scopus2-s2.0-83555179087en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/j.1365-2621.2011.02817.x-
dc.relation.doi10.1111/j.1365-2621.2011.02817.xen_US
dc.coverage.doi10.1111/j.1365-2621.2011.02817.xen_US
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ1-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.openairetypeArticle-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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