Elektronik Burun Teknolojisi ve Şaraplık Üzümlerin (Vitis vinifera L.) Olgunluk Durumlarının Belirlenmesinde Kullanımı

Year 2016, Volume: 45 Issue: (Özel Sayı 1) 7. Ulusal Bahçe Bitkileri Kongresi, 702 - 706, 31.03.2016

Demir Kök

Abstract

Meyve türleri kendilerine özgü aroma özelliklerini oluşturan çok sayıda uçucu organik bileşikleri oluşturmakta ve bunlar o meyvenin tat ve lezzet özelliklerini oluşturmaktadır. Meyve aroma ve lezzet özellikleri ticari meyve pazarlarında tüketicinin tercihini belirlemede önem taşımaktadır. Olgunlaşma dönemine doğru, üzümde aroma özelliklerini oluşturan belli uçucu bileşiklerin oluşması şeklinde çok sayıda ve çeşitli fizyolojik değişiklikler meydana gelmektedir. Elektronik burun, gıda endüstrisinde gıda analizlerinden bioproseslerin izlenmesine kadar birçok farklı uygulamalarda kullanılması yönü ile popüler hale gelmiş nispeten yeni bir teknolojidir. Elektronik burun insandaki koku alma sistemine benzer şekilde aroma bileşiklerini ölçmede kullanılan bir çoklu sensor dizisidir. Bir elektronik burun, örnek işleme sistemi, algılama sistemi ve veri işleme sistemi olmak üzere üç kısımdan oluşmaktadır. Elektronik burun sistemleri, şeftali, kayısı, mango maviyemiş, domates ve şaraplık üzüm gibi meyve türlerinin hammadde kalite kontrollerinde kullanılmaktadır. Sonuç olarak, elektronik burun teknolojisi değişik meyve türlerinin olgunluk durumları ve kalite özelliklerini izlemek açısından önemli potansiyele sahiptir.

Keywords

Elektronik burun , Vitis vinifera L. , şaraplık üzüm , hasat olgunluğu , uçucu organik bileşikler

Electronic Noise Technology and Its Use in Determining Maturity Situations of Wine Grapes (Vitis vinifera L.)

Abstract

Fruit species produce a wide range of volatile organic compounds that impart their characteristically distinct aromas and contribute to unique flavor characteristics. Fruit aroma and flavor characteristics are of key importance in determining consumer acceptance in commercial fruit markets. During fruit ripening, numerous and diverse physiological changes occur, including the development of a specific volatile blend that characterizes grape aroma. The electronic nose is a relatively new technology that has gained popularity in the food industry for a number of different applications from food analysis to bioprocesses monitoring. It has a multisensory array that is used to measure aroma compounds much like the human olfactory system. An e-nose is composed of three parts, including a sample handling system, a detection system, and a data processing system. E-nose systems have been applied to the raw product quality control of fruit species like peach, apricots, mango, blueberry, tomato and wine grape. As a result, electronic nose technology has considerable potential to monitor maturity and fruit quality of different fruit species.

Keywords

Electronic nose , Vitis vinifera L. , wine grape , harvest maturity , volatile organic compounds

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