Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)

Sarhir S. T., AMANPOUR A., SELLİ S.

Analytical Letters, cilt.52, sa.13, ss.2077-2091, 2019 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 52 Sayı: 13
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1080/00032719.2019.1594244
  • Dergi Adı: Analytical Letters
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2077-2091
  • Anahtar Kelimeler: Aroma extract dilution analysis (AEDA), flavor dilution (FD), gas chromatography–mass spectrometry–olfactometry (GC–MS–O), linear retention index (LRI), odor activity value (OAV), solvent-assisted flavor evaporation (SAFE), Turkish ayran
  • İstanbul Medipol Üniversitesi Adresli: Hayır

Özet

The aroma compounds of ayran were isolated using solvent-assisted flavor evaporation (SAFE) resulting in a more representative extract of ayran odor compared to liquid–liquid extraction (LLE), solid-phase extraction (SPE), and simultaneous distillation–extraction (SDE). The aromatic extract was subjected to sensory analysis and identified and quantified by gas chromatography–mass spectrometry (GC–MS). A total of 19 volatile compounds were detected that included alcohols, aldehyde, acids, esters, ketones, and terpenes. However, the compounds present at the highest concentrations were ethyl lactate, ethanol, 2,3-butanediol, acetoin, and acetic acid. The key odorants for the ayran drinks were detected using aroma extract dilution analysis (AEDA) and GC–MS–olfactometry (GC–MS–O). A total of 14 aroma-active compounds were determined for the first time. The flavor dilution (FD) factors ranged between 4 and 512 while their odor activity values (OAVs) were from 1.35 to 1126.99. Ethyl lactate (FD of 512 whey/creamy), 2-methylbutanal (FD of 512, fruity), acetoin (FD of 256, buttery creamy), and butanoic acid (FD of 256, cheesy-sweet) were the strongest aroma-active components of the Ayran drink.