Abstract:

In recent years, traditional foods have been transformed into industrial production. Tarhana is one of them, too. In this study, tarhana production was performed from yogurts which were made by using three different concentrations (3, 6 and 9 times the recommended amounts of cultures; mg L-1) of three different pure yogurt cultures (Chr Hansen yogurt cultures; YC-380, CH-1 ve YF-L903), and it was aimed to determine the types and amounts of volatile substances in the tarhana samples. Differences between three different concentrations of one culture and the same concentrations of three different cultures were statistically evaluated. A total of 16 aldehyde groups, 11 ketone groups, 9 alkane groups, 7 acid groups, 3 ester groups, 8 alcohol groups, 3 terpene groups and 12 other compounds were determined in the samples. In only one of tarhana samples, 4-pentenal (0.27%), 3-methyl-2-butanone (0.3%), pent-3-ene-2-one (0.06%), heptane-2-one (5.08%), propionic acid (0.79%), butyl acetate (2.63%), 2,3-butadiol (1.71%), 1-butanol (0.56%), cymen (0.11%) and p-dichloro benzene (0.50%) were detected. The amount of furfural compound included in the aldehyde group had the highest percentage area compared to the other compounds. The amount of furfural compound in the samples varied between 13.76-43.40%. In addition to the common volatile constituents in the tarhana, it was determined that there were different volatile components in the tarhana produced with each culture. As a result, it is possible to produce products based on consumer preference.

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