Determination of volatile aroma composition of some hazelnut varieties grown in Akçakoca conditions

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dc.authorscopusid43262088300en_US
dc.authorscopusid37069347400en_US
dc.authorscopusid55229332500en_US
dc.authorscopusid6506947551en_US
dc.authorscopusid56916163300en_US
dc.authorscopusid23970850800en_US
dc.authorscopusid23392282200en_US
dc.contributor.authorUnver, Hulya
dc.contributor.authorGucer, Yalcin
dc.contributor.authorHaliscelik, Ozan
dc.contributor.authorSakar, Ebru
dc.contributor.authorSakar, Zeynep Mujde
dc.contributor.authorKhanahmadi, Masoumeh
dc.contributor.authorErcisli, Sezai
dc.date.accessioned2024-08-23T16:04:01Z
dc.date.available2024-08-23T16:04:01Z
dc.date.issued2024en_US
dc.departmentDüzce Üniversitesien_US
dc.description.abstractTurkiye is leading country for hazelnut production and hazelnut orchards are widely established in Black Sea belt. Akcakoca district belongs to Duzce province is accepted as one of the most important production areas. In this research, volatile aroma components in nuts (kernels) of cakildak, Kara, Sari (Mincane), Tombul and Yomra hazelnut varieties grown in Akcakoca district were determined by SPME/GC-MS. The analysis revealed the presence a total of 55 different volatile aroma components. These analyzes identified the presence of 39 descriptive volatile aroma compounds with significant differences between varieties. cakildak variety differed from the other varieties in terms of Isopentyl alcohol and Ethyl acetate components. At the same time, some volatile aroma compounds are commonly detected among the all varieties. This study has shown that the climate and soil conditions of Akcakoca cause the emergence of unique taste profiles through the effect of hazelnut varieties on volatile aroma components. The findings emphasize that regional diversity and local ecosystem factors play a critical role in determining flavor in hazelnut kernels. This study also emphasizes that variety selection is a critical factor in ensuring sustainability in hazelnut cultivation and that determining volatile aroma components is an important indicator in this selection.en_US
dc.identifier.doi10.14715/cmb/2024.70.2.19
dc.identifier.endpage142en_US
dc.identifier.issn0145-5680
dc.identifier.issn1165-158X
dc.identifier.issue2en_US
dc.identifier.pmid38430030en_US
dc.identifier.scopus2-s2.0-85186747227en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage137en_US
dc.identifier.urihttps://doi.org/10.14715/cmb/2024.70.2.19
dc.identifier.urihttps://hdl.handle.net/20.500.12684/14021
dc.identifier.volume70en_US
dc.identifier.wosWOS:001199821400014en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherC M B Assocen_US
dc.relation.ispartofCellular And Molecular Biologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHazelnuten_US
dc.subjectAkcakocaen_US
dc.subjectAromaen_US
dc.subjectVolatile compoundsen_US
dc.subjectDiversityen_US
dc.subjectCorylus-Avellanaen_US
dc.subjectFlavoren_US
dc.subjectFruiten_US
dc.titleDetermination of volatile aroma composition of some hazelnut varieties grown in Akçakoca conditionsen_US
dc.typeArticleen_US

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