Comparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-03-06 DOI:10.1002/cche.10877

Ozlem Kilic-Buyukkurt, Gamze Guclu, Muharrem Keskin, Hasim Kelebek, Serkan Selli

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Abstract

Background and Objectives

Bulgur is an important cereal product preferred due to its aroma, nutrition, and economic values. In this study, the effect of cooking process applied to two different bulgur types (regular and firik) on the aroma profile, color properties, total phenolic content (TPC), and antioxidant activity (AA) was evaluated.

Findings

A total of 27 and 33 aroma compounds were detected in the uncooked and cooked regular bulgur samples, while the firik bulgur samples (uncooked and cooked) had 27 and 34 compounds, respectively. Cooking process caused significant changes, with carboxylic acids and aldehydes being the dominant aroma groups. Uncooked firik bulgur exhibited the highest aroma concentration. Generally, both cooked (4225.6 ng/kg) and uncooked (4745.2 ng/kg) firik bulgurs had higher total aroma concentrations compared to the regular bulgurs (2333.0 and 3255.1 ng/kg). It was found that significant differences (p < 0.05) were observed in the TPC and AA levels; they were higher in firik bulgurs but decreased with the effect of cooking.

Conclusion

The study highlights that bulgur type and cooking process significantly affect its aroma and phenolic properties, potentially influencing consumer preferences. This is the first study to examine the aroma and bioactive compound variations in two bulgur types with respect to cooking.

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熟、生、普通及红枣香气特征及生物活性的比较研究

背景与目的碾碎小麦因其香气、营养和经济价值而成为人们首选的重要谷物产品。本研究考察了不同蒸煮工艺对常规和火苗两种不同类型干梗的香气特征、颜色特性、总酚含量（TPC）和抗氧化活性（AA）的影响。发现未煮熟和煮熟的普通干肉干样品中分别检测到27种和33种香气化合物，未煮熟和煮熟的干肉干样品中分别检测到27种和34种香气化合物。蒸煮过程引起了显著的变化，羧酸和醛是主要的香气基团。未煮熟的红枣的香气浓度最高。总的来说，煮熟的（4225.6 ng/kg）和生的（4745.2 ng/kg）红枣的总香气浓度都高于普通红枣（2333.0和3255.1 ng/kg）。TPC、AA水平差异有统计学意义（p < 0.05）；它们在蔬菜中较高，但随着烹饪的影响而降低。结论碾碎类型和蒸煮工艺显著影响其香气和酚类特性，可能影响消费者偏好。这是第一次研究两种碾碎肉在烹饪过程中香气和生物活性化合物的变化。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.