Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9112
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dc.contributor.authorKemahlıoğlu, Kemal-
dc.contributor.authorKendirci, Perihan-
dc.contributor.authorKadiroğlu, Pınar-
dc.contributor.authorYücel, Ufuk-
dc.contributor.authorKorel, Figen-
dc.date.accessioned2020-07-25T22:03:47Z-
dc.date.available2020-07-25T22:03:47Z-
dc.date.issued2019-
dc.identifier.issn1757-8361-
dc.identifier.issn1757-837X-
dc.identifier.urihttps://doi.org/10.3920/QAS2019.1584-
dc.identifier.urihttps://hdl.handle.net/11147/9112-
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.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance and Safety of Crops and Foodsen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_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
dc.institutionauthorKorel, Figen-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume11en_US
dc.identifier.issue5en_US
dc.identifier.startpage421en_US
dc.identifier.endpage429en_US
dc.identifier.wosWOS:000485712700002en_US
dc.identifier.scopus2-s2.0-85075019930en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.3920/QAS2019.1584-
dc.relation.doi10.3920/QAS2019.1584en_US
dc.coverage.doi10.3920/QAS2019.1584en_US
dc.identifier.wosqualityQ4-
dc.identifier.scopusqualityQ3-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextnone-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
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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