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Food Sci Technol Int

Title:		The effect of fermentation time on the volatile aromatic profile of tarhana dough
Author(s):		Ozdemir N; Simsek O; Temiz H; Con AH;
Address:		"1 Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Turkey. 2 Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey"
Journal Title:		Food Sci Technol Int
Year:		2019
Volume:		20181203
Issue:		3
Page Number:		212 - 222
DOI:		10.1177/1082013218815325
ISSN/ISBN:		1532-1738 (Electronic) 1082-0132 (Linking)
Abstract:		"Tarhana is a traditional food produced by fermentation of a dough prepared by mixing wheat flour, yoghurt, tomato, paprika, onion and mint. The fermentation of mixture of natural products gives the tarhana an aromatized desired food characteristic. Therefore, we aimed to determine the effects of fermentation time at home and commercial scale on the aromatic volatile profile of tarhana. In this respect, nine different tarhana dough samples were prepared at home and commercial scale and analysed for volatile and organic acid composition during fermentation which were then evaluated by principal component analysis. In all dough samples, the lactic, succinic and acetic acids were the most produced organic acids while the amounts of ketones decreased, and the alcohols, in particular the esters, increased within fermentation. Particularly, ethyl-lactate and ethyl-acetate increased significantly as well as ethyl-caprylate, ethyl-capronate and ethyl-hexanote responsible for fruity and flower flavour were also accumulated. Tarhana doughs were clustered in two main groups after five days of fermentation with principal component analysis and these clusters remained stable until the end of fermentation. As a conclusion, fermentation time determines the desirable tarhana by ensuring the formation of aromatic volatiles particularly esters. It is necessary to ferment tarhana for at least five days in order to obtain typical aromatic properties"
Keywords:		Acetic Acid/analysis Bread/*analysis Esters/analysis *Fermentation Flour/analysis Food Handling/*methods Ketones/analysis Lactic Acid/analysis Odorants/*analysis Succinic Acid/analysis Time Factors Triticum Volatile Organic Compounds/*analysis Yogurt cere;
Notes:		"MedlineOzdemir, Nilgun Simsek, Omer Temiz, Hasan Con, Ahmet Hilmi eng 2018/12/05 Food Sci Technol Int. 2019 Apr; 25(3):212-222. doi: 10.1177/1082013218815325. Epub 2018 Dec 3"