ArticleJournal of food science and technology2017
Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage.
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 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed.
- Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods.Foods (Basel, Switzerland) · 2025Review
- Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice.Journal of food science and technology · 2025Article
- The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.Applied and environmental microbiology · 2025Article
- Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects.Foods (Basel, Switzerland) · 2025Article
- The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages.Food science & nutrition · 2024Article
- Article
- Aroma profiles of shalgam: Effect of purple carrot (Food science & nutrition · 2024Article
- Article
- Detection of the Microbial Composition of Some Commercial Fermented Liquid Products via Metagenomic Analysis.Foods (Basel, Switzerland) · 2023Article
- Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea.Food chemistry: X · 2022Article
- Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.Current research in food science · 2022Article
- A study on rheological properties, sensory evaluation and shelf life of ayran-shalgam mixtures.Journal of food science and technology · 2021Article
- Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages.Foods (Basel, Switzerland) · 2020Review
- Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light.Journal of food science and technology · 2019Article
- Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage.Journal of food science and technology · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty aroma compounds were identified in shalgam samples including 20 terpenes, 9 esters, 9 alcohols, 5 volatile acids, 6 volatile phenols, 5 lactones, 3 naphthalenes, 2 carbonyl compounds and 1 C13-norisoprenoids. It was found that the aroma profiles of shalgams were quite similar. However, the total volatile content of the shalgam samples increased with addition of
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.