Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have...

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Main Authors: Saad Ibrahim Yousif, Mustafa Bayram, Songul Kesen
Format: Article
Language:English
Published: Wiley 2018-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2018/8564086
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author Saad Ibrahim Yousif
Mustafa Bayram
Songul Kesen
author_facet Saad Ibrahim Yousif
Mustafa Bayram
Songul Kesen
author_sort Saad Ibrahim Yousif
collection DOAJ
description Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography–Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.
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institution Kabale University
issn 0146-9428
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language English
publishDate 2018-01-01
publisher Wiley
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series Journal of Food Quality
spelling doaj-art-2a23f91fc5da4f00b3cd02a98102ddad2025-02-03T05:58:39ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/85640868564086Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum WheatSaad Ibrahim Yousif0Mustafa Bayram1Songul Kesen2Faculty of Engineering, Department of Food Engineering, Gaziantep University, 27310 Gaziantep, TurkeyFaculty of Engineering, Department of Food Engineering, Gaziantep University, 27310 Gaziantep, TurkeyNaci Topcuoglu Vocational High School, Department of Food Technology, Gaziantep University, 27600 Gaziantep, TurkeyBulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography–Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.http://dx.doi.org/10.1155/2018/8564086
spellingShingle Saad Ibrahim Yousif
Mustafa Bayram
Songul Kesen
Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat
Journal of Food Quality
title Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat
title_full Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat
title_fullStr Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat
title_full_unstemmed Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat
title_short Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat
title_sort characterization of volatile compounds of bulgur antep type produced from durum wheat
url http://dx.doi.org/10.1155/2018/8564086
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AT mustafabayram characterizationofvolatilecompoundsofbulguranteptypeproducedfromdurumwheat
AT songulkesen characterizationofvolatilecompoundsofbulguranteptypeproducedfromdurumwheat