AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER

Ozlem KILIÇ BÜYÜKKURT, (Osmaniye Korkut Ata Üniversitesi, Kadirli Uygulamalı Bilimler Yüksekokulu, Gıda Teknolojisi Bölümü, Osmaniye, Türkiye)
Serkan SELLİ (Çukurova Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Adana, Türkiye)
GIDA
12 0
Yıl: 2020 Cilt: 45 Sayı: 2 Sayfa Aralığı: 204 - 216 Metin Dili: Türkçe DOI: 10.15237/gida.GD19122 İndeks Tarihi: 08-02-2021

AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER

Öz:
Aroma maddeleri, bir gıda ürününün lezzetini ve kalitesini belirleyen en önemli gıda bileşenlerinden birisidir.Aroma maddelerinin farklı termodinamik ve fizikokimyasal özelliklere sahip olmaları uçuculuklarını önemliderecede etkilemektedir. Gıdalar protein, yağ, karbonhidrat ve fenolik bileşikler gibi çok karmaşık bir matrisiiçermekte ve aroma maddeleri, matrisi oluşturan bu bileşenler ile karşılıklı etkileşimlerde bulunmaktadır.Bunun sonucu olarak aroma maddelerinin bulunduğu ortamda uçuculukları da değişmektedir. Bunun yanısıra gıdaların tekstürü, viskozitesi, yapısı, işlenmesi ve/veya depolanması sırasında meydana gelen Maillardreaksiyonu sonucu oluşan ürünler, tükürük bileşimi ve tuz gibi katkı maddeleri de aroma maddelerininuçuculuklarına etki etmektedir. Bu derlemede; aroma maddelerinin termodinamik ve fizikokimyasalözelliklerinin, aroma maddeleri ile gıda matrisi arasında oluşan etkileşimlerin ve diğer bazı faktörlerin aromamaddelerinin uçuculuğuna nasıl etki yaptığının aydınlatılması amaçlanmıştır.
Anahtar Kelime:

FACTORS AFFECTING ON THE RELEASE OF AROMA COMPOUNDS

Öz:
Aroma compounds are one of the most important food components which are representing the flavor and quality of a food product. The different thermodynamic and physicochemical properties of aroma compounds have a significant effect on their volatility. Food contains a very complex matrix, such as protein, lipid, carbohydrate and phenolic compounds and aroma compounds interact with these components. As a result, the volatility of the aroma compounds may change. In addition, the texture, viscosity, structure of foods, the products formed as a result of Maillard reaction during processing and/or storage of foods, composition of human saliva and additives like salt affect the volatility of the aroma compounds. In this review; it was aimed to clarify the thermodynamic and physicochemical properties of aroma compounds, the interaction between aroma compounds and food matrix and some other factors how affect the volatility of aroma compounds.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA kılıç büyükkurt ö, selli s (2020). AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. , 204 - 216. 10.15237/gida.GD19122
Chicago kılıç büyükkurt özlem,selli serkan AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. (2020): 204 - 216. 10.15237/gida.GD19122
MLA kılıç büyükkurt özlem,selli serkan AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. , 2020, ss.204 - 216. 10.15237/gida.GD19122
AMA kılıç büyükkurt ö,selli s AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. . 2020; 204 - 216. 10.15237/gida.GD19122
Vancouver kılıç büyükkurt ö,selli s AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. . 2020; 204 - 216. 10.15237/gida.GD19122
IEEE kılıç büyükkurt ö,selli s "AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER." , ss.204 - 216, 2020. 10.15237/gida.GD19122
ISNAD kılıç büyükkurt, özlem - selli, serkan. "AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER". (2020), 204-216. https://doi.org/10.15237/gida.GD19122
APA kılıç büyükkurt ö, selli s (2020). AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. GIDA, 45(2), 204 - 216. 10.15237/gida.GD19122
Chicago kılıç büyükkurt özlem,selli serkan AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. GIDA 45, no.2 (2020): 204 - 216. 10.15237/gida.GD19122
MLA kılıç büyükkurt özlem,selli serkan AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. GIDA, vol.45, no.2, 2020, ss.204 - 216. 10.15237/gida.GD19122
AMA kılıç büyükkurt ö,selli s AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. GIDA. 2020; 45(2): 204 - 216. 10.15237/gida.GD19122
Vancouver kılıç büyükkurt ö,selli s AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER. GIDA. 2020; 45(2): 204 - 216. 10.15237/gida.GD19122
IEEE kılıç büyükkurt ö,selli s "AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER." GIDA, 45, ss.204 - 216, 2020. 10.15237/gida.GD19122
ISNAD kılıç büyükkurt, özlem - selli, serkan. "AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER". GIDA 45/2 (2020), 204-216. https://doi.org/10.15237/gida.GD19122
Sayfa Oluşturulma Tarihi
23-04-2024 16:38

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