- Ankara, Ankara, Turkey
Serkan Selli
Çukurova University, Food Engineering, Post-Doc
Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and... more
Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and the Ivory Coast remains the world leader with an estimated yearly production of 3 million tonnes. Cacao beans are used in many food items such as chocolate products, cocoa butter, confectionary products, iced drinks, cocoa powder, etc. The quality and organoleptic characteristics of these food products are strongly related to those of the cocoa beans obtained from different processing treatments. The pulps surrounding the cacao beans are rich in water, sugars, pectins, proteins, minerals, vitamins, citric acid, and phenolic compounds. Many different processing methods are utilized and fermentation is a crucial postharvest treatment having a great influence on the quality of cacao beans and their related products. Spontaneous fermentation is a common...
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In this study, aroma compounds of olive oils obtained from Gemlik and Barnea variety grown in Adana province were investigated. The volatile compounds of olive oils were extracted by simultaneous distillation and extraction (SDE) in a... more
In this study, aroma compounds of olive oils obtained from Gemlik and Barnea variety grown in Adana province were investigated. The volatile compounds of olive oils were extracted by simultaneous distillation and extraction (SDE) in a Likens-Nickerson apparatus. The aroma compounds were identified and quantified by gas chromatography-mass spectrometry (GC-MS) and GC-FID techniques, respectively. The Gemlik cv. oil was found to be richer than the oil of cv. Barnea in terms of the aroma compounds. A total of 51 volatile compounds (18 aldehydes, 16 alcohols, 5 ketones, 7 terpenes, 2 carboxylic acids and 3 volatile phenols) in oil obtained from the cv. Gemlik and a total of 46 aroma compounds (18 aldehydes, 13 alcohols, 5 ketones, 1 ester, 6 terpenes, 1 carboxylic acid and 2 volatile phenols) in oil obtained from the Barnea cv. were detected. Aroma profile of both olive oils was quite similar. A total of 24640 μg/kg ve 21365 μg/kg aroma content were identified and quantified in Gemlik a...
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In this test, fatty acid composition of olive oil obtained from Iranian Phishomi olive cultivar grown in the northern part of country, Gilan province, was determined using a gas chromatography fitted with a flame ionization detector. A... more
In this test, fatty acid composition of olive oil obtained from Iranian Phishomi olive cultivar grown in the northern part of country, Gilan province, was determined using a gas chromatography fitted with a flame ionization detector. A total of 12 fatty acids entailing myristic, palmitic, palmitoleic, margaric, margoleic, stearic, oleic, linoleic, arachidic, linolenic, gadoleic and behenic acids were detected. From them, oleic acid was the most prevailing fatty acid, representing the highest content (63.65 %) in the sample, followed by linoleic acid (16.93 %), palmitic acid (14.14 %) and stearic acid (2.73 %); the amount of the rest of the fatty acids detected in trace amounts. Fatty acid composition might vary between olive oils obtained from different cultivars. However, our finding was agreed to the range of those disclosed by the International Olive Oil Council and Codex Alimentarius with elevated resemblance. Apart from fatty acid compositions, percentage of saturated fatty aci...
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Olives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma... more
Olives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma and aroma-active compounds of black dry-salted olives using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) techniques. Thirty-nine volatile compounds which they have a total concentration of 29 459 µg kg , were determined. Aroma extract dilution analysis (AEDA) was used to determine key aroma compounds of table olives. Based on the flavor dilution (FD) factor, the most powerful aroma-active compounds in the sample were methyl-2-methyl butyrate (tropical, sweet; FD: 512) and (Z)-3-hexenol (green, flowery; FD: 256). Phenolic compounds in table olives were also analyzed by LC-DAD-ESI-MS/MS. A total of 20 main phenolic compounds were identified and the highest content of phenolic compound was luteolin-7-glucoside (306 mg kg ), followed by ver...
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The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile... more
The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl...
Research Interests: Chemistry, Chromatography, Mass Spectrometry, Medicine, Wine, and 15 moreHumans, Volatile Organic Compounds, Ethanol, Fruit, Tandem Mass Spectrometry, Aroma, Anthocyanins, High Pressure Liquid Chromatography, CHEMICAL SCIENCES, Olfactometry, Vitis, Anthocyanin, Glycosides, Aroma compounds, and Odorants
This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas... more
This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography was coupled to mass spectrometry (GC-MS) allowed the quantitative and qualitative detection of 22 compounds in the sample. Aldehydes were the main chemical group in the sample and followed by aromatic alcohols and lactone. Aroma extract dilution analysis was implemented for the specification of key odourants of B. crataegina. In total, eight key odourants were detected in the extract of the sample, using GC-MS-Olfactometry and aldehydes were the leading chemical group. The key odourants, found to be contributing to the overall aroma in B. crataegina, were nonanal (FD = 1024; green, flowery), hexanal (FD = 512; green) and linalool (FD = 256; flowery, rose) because of high FD factors.
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Research Interests: Chemistry, Food Science, Olive Oil, Medicine, Safe, and 4 moreFoods, Aroma, Phenolic Compounds, and Oav
Research Interests: Chemistry, Food Science, Biology, Wine, Yeast, and 4 moreAroma, Vitis Vinifera, Fermentation, and Ethanol Fermentation
Bu calismada Kalecik karasi sirasindaki serbest aroma maddeleri Amberlit XAD-2 recinesi ve sivi-sivi (iklorometan) ekstraksiyon yontemleri ile ekstrakte edilmis ve elde edilen ekstraktlarda aroma maddeleri belirlenmistir. Aroma... more
Bu calismada Kalecik karasi sirasindaki serbest aroma maddeleri Amberlit XAD-2 recinesi ve sivi-sivi (iklorometan) ekstraksiyon yontemleri ile ekstrakte edilmis ve elde edilen ekstraktlarda aroma maddeleri belirlenmistir. Aroma maddelerinin analizleri gaz kromatografisinde gerceklestirilmis ve bu maddelerinin tanisinda gaz kromatografisi-kutle spektrometresi kullanilmistir. Analiz sonuclari, uygulanan ekstraksiyon yontemine gore kiyaslanmistir. Dikiorometan ile yapilan sivi-sivi ektraksiyonda sirada, 8 adet alkol, 1 adet terpen, 5 adet ucucu asit ve 4 adet ester olmak uzere toplam 18 adet serbest aroma maddesi ve Amberlit XAD-2 recinesi kullanilarak yapilan ekstraksiyonda ise 8 adet alkol, 1 adet terpen, 4 adet ucucu asit ve 4 adet ester olmak uzere toplam 17 adet serbest aroma maddesi belirlenmistir. Her iki ekstraksiyon yontemi arasmda siradaki serbest aroma maddeleri bakimindan, belirgin bir farklilik bulunmadigi saptanmistir.
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ABSTRACT The purpose of this research was to evaluate and compare the differences in the phenolic composition, antioxidant properties and fatty acids of virgin olive oils from the Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) olive... more
ABSTRACT The purpose of this research was to evaluate and compare the differences in the phenolic composition, antioxidant properties and fatty acids of virgin olive oils from the Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) olive varieties cultivated in their respective growing areas over two harvest years. The phenolic composition of olive oils was carried out by LC-DAD-MS analysis and the fatty acid (FA) composition was determined by GC analysis. Fourteen phenolic compounds were identified and, among these, the most dominant were elenolic acid, tyrosol and hydroxytyrosol. For olives from both years, the highest total phenolic content was determined in MEM followed by AYV and GEM. DPPH and ABTS methods were used to determine the antioxidant capacity of the olive oil extracts. In both methods, the antioxidant capacity values were higher for oil from cv. AYV. Thirteen fatty acids were identified and quantified in all samples. Oleic acid was the highest concentration and this acid was more dominant in GEM oils.
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The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Öküzgözü wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in... more
The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Öküzgözü wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in wines. Direct injection of filtered wine ...
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... from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction S. Selli,1* M. Kürkçüo5lu,2 E. Kafkas,3 T. Cabaroglu,1 B. Demirci2 KHC Ba6er2 and A. Canbas1 ... MSs were taken at 70 eV. The mass range was m/z... more
... from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction S. Selli,1* M. Kürkçüo5lu,2 E. Kafkas,3 T. Cabaroglu,1 B. Demirci2 KHC Ba6er2 and A. Canbas1 ... MSs were taken at 70 eV. The mass range was m/z 35–425. ...
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ABSTRACT Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid-phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When... more
ABSTRACT Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid-phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (ethyl hexanoate, ethyl octanoate, octyl acetate, methyl decanoate, ethyl-9-decanoate, ethyl decanoate, ethyl cinnamate and ethyl dodecanoate), and (E)-nerolidol could be identified. Seven esters (amyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, ethyl-9-decenoate, ethyl decanoate and ethyl cinnamate) together with (E)-nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM-SPME. Copyright © 2005 John Wiley & Sons, Ltd.
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The anthocyanin composition of rose wine made from cv. Öküzgözü, a variety of grape native to Turkey, and the effect of maceration time (3, 6, 12, 18, or 24 h) on the anthocyanin content of the wine have been investigated.... more
The anthocyanin composition of rose wine made from cv. Öküzgözü, a variety of grape native to Turkey, and the effect of maceration time (3, 6, 12, 18, or 24 h) on the anthocyanin content of the wine have been investigated. High-performance liquid chromatography with diode-array detection (HPLC-DAD) and mass spectrometry (MS) were used for anthocyanin analysis. Thirteen different anthocyanins, including five
Research Interests: Chemistry, Analytical Chemistry, Mass Spectrometry, Wine, Electrospray, and 12 moreChemical Analysis, High Performance Liquid Chromatography, Anthocyanins, Sensory Analysis, Phenolic Compounds, Phenolic compound, Liquid Chromatography, Polyphenol, LC MS, Anthocyanin, Maceration, and HPLC Chromatography
Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by... more
Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by GC-MS. According to the results of analyses, esters were mainly responsible for the flavor of Sultaniye wine, and among these, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and 3-methylbutyl acetate
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This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate... more
This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L−1) had more anthocyanin compounds followed by HPJ (555 mg L−1) and MAJ (408 mg L−1) samples. GC-MS analysis revealed a total of 34 volatile compounds. The highest number of volatiles was found in the MAJ sample (1872 µg L−1); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 µg L−1) and AJ (710.7 µg L−1) samples. Sensory analysis showed that the HPJ sample was the most preferred and its general impressi...
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Research Interests: Food Engineering, Food, Wine, Pigments, Pigment, and 5 moreRed Wine, Food Sciences, Polyphenol, Maceration, and Vitis vinifera L.
The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Öküzgözü wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in... more
The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Öküzgözü wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in wines. Direct injection of filtered wine samples followed by selective detection at 520 nm allowed quantitation of these compounds in red wines. Thirteen anthocyanin compounds were detected in wines and, addition of the two enzyme preparations improved the extraction of anthocyanins. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and colour intensity than the control wines.
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The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the... more
The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the nut's hallmark sensory characteristics including flavor, color, and texture. Consequently, the present study explores the effects of the single-roasting and double-roasting process on the pistachio's chemical composition, specifically aroma-active compounds, polyphenols, and lipids. Results showed the total polyphenol content of increased with the roasting treatment; however, not all phenolic compounds demonstrated this behavior. With regard to the aroma and aroma-active compounds, the results indicated that roasting process results in the development of characteristics and pleasant aroma of pistachio samples due to the Maillard reaction. With regard to lipids, the pistachio roasting treatment reduced the concentration of CN38 diacylglycerides while increasing the amount of elaidic acid.