Post-Cooking Quality Deterioration of Wheat (Triticum durum) During Bulgur Production
Foods, cilt.15, sa.17, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 15 Sayı: 17
- Basım Tarihi: 2026
- Doi Numarası: 10.3390/foods15172983
- Dergi Adı: Foods
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, Directory of Open Access Journals, Natural Science Collection (ProQuest)
- Anahtar Kelimeler: bulgur, lipid oxidation, microbial growth kinetics, off-odor onset, post-cooking holding, relative odor activity value (ROAV)
- Yıldız Teknik Üniversitesi Adresli: Evet
Özet
This study characterized the pattern and timing of post-cooking quality deterioration in durum wheat held at 25, 35, and 45 °C by performing physicochemical, microbiological, and volatile compound analyses combined with a sensorially defined off-odor onset endpoint. The bulk moisture content remained high throughout holding at all temperatures. Titratable acidity increased from 1.49 to 2.15, and pH at off-odor onset decreased from 6.63 to 6.49 with increasing temperature. Off-odor was detected after 50, 45, and 34 h at 25, 35, and 45 °C, respectively. Microbial growth was fastest at 35 °C (μmax = 0.0651 h−1). Thiobarbituric acid reactive substances (TBARS) values were slightly lower at 45 °C than at 25 °C, despite the shorter holding duration, whereas lipid oxidation-derived volatile aldehydes declined more sharply over the same comparison. This pattern, together with the earliest off-odor onset occurring at 45 °C, suggests that non-lipid-derived volatiles increasingly drive off-odor perception as holding temperature increases. Gas chromatography–mass spectrometry (GC–MS)-based relative odor activity value (ROAV) analysis identified 2-methoxy-4-vinylphenol, 2,4-decadienal, 2-nonenal, 2,3-butanedione, nonanal and 2-methoxyphenol as the principal contributors to the aroma profile. These findings indicate that off-odor development during post-cooking holding results from a temperature-dependent interplay between microbial and chemical deterioration pathways and provide a basis for optimizing holding time and temperature to delay off-odor onset and limit quality losses in bulgur production.