ArticleJournal of food science and technology2017
Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Element Profiling and Probabilistic Health Risk Assessment of Cornelian Cherry Tarhana: The Role of Fermentation and Alternative Flours.Biological trace element research · 2026Article
- Encapsulation of Cherry Laurel (Food science & nutrition · 2026Article
- The effect of using sour cherry (Food science & nutrition · 2024Article
- Green consumerism: the influence of antioxidant parameters and socio-economic values on Tarhana consumption patterns.Environmental science and pollution research international · 2019Article
- Microbiological and chemical properties of wet tarhana produced by different dairy products.Journal of food science and technology · 2018Article
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Authors and funding
2 authors.
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Abstract
Different concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce tarhana samples. Volatile aromatic compounds and minor mineral content were investigated. Volatile aromatic compounds were analyzed by using GC-MS with SPME fiber and minor mineral values were evaluated with inductively coupled plasma optical emission spectrometer. The statistical analysis showed that addition of pulp affected volatile aromatic compounds and minor mineral content significantly. Thirty five volatile aromatic compounds were found in tarhana samples. The octanoic acid from acids, benzaldehyde (CAS) phenylmethanal from aldehydes, 6-methyl-5-hepten-2-one from ketones, octadecane (CAS)
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