Yalçın Güçer

In this study, the pH, titration acidity, °Brix, color, and moisture values, as well as the volatile aroma profiles of yellow and black grapes obtained from the Besni and Gölbaşı districts of Adıyaman—dried either on the branch or in the sun—were evaluated based on region and drying method. The pH, titration acidity, °Brix, and moisture values of the raisin varieties ranged from 4.017 to 4.440, 1.263 to 1.760 g/L, 63.333% to 71.667%, and 7.610% to 10.160%, respectively. Hunter L*, a*, and b* color values were determined in the ranges of 14.117 to 23.677, 1.055 to 6.853, and 0.583 to 10.860, respectively. A total of 73 volatile aroma compounds were identified in the raisins using the HS‐SPME‐GC–MS method, with their distributions calculated as relative peak‐area percentages. Among these, 5‐(hydroxymethyl)furan‐2‐carbaldehyde (HMF), ethyl ethanoate, and propane‐1,2,3‐triyl triacetate were detected in all raisin varieties. The color and aroma profiles of Besni grapes were found to exert a decisive effect on overall quality. Direct sun drying significantly affected the pH and moisture content, particularly in black raisins. According to the Nested Analysis of Variance (Nested ANOVA), geographical origin had no significant influence on the physical and chemical properties of the raisins, whereas the choice of post‐harvest drying treatment had an incredibly significant impact on final product quality.

This comprehensive analysis provides a detailed examination of the impacts of climate change on the agricultural sector, offering sustainable solutions with the objective of ensuring global food security. The detrimental impact of climate change on agricultural production, including global warming, significant alterations in precipitation patterns, and extreme weather events, has been meticulously assessed, with careful consideration given to their potential consequences for future food supply and security. In this context, a number of critical strategies and policies have been proposed, including the strengthening of water management policies, the advancement of sustainable agricultural practices, the development of climate-resilient seeds, and the enhancement of agricultural technologies. Moreover, the imperative for international collaboration and shared accountability has been forcefully emphasised, underscoring the necessity of maintaining this pivotal issue at the forefront of the global agenda. It is evident that a comprehensive approach is essential for combating climate change and ensuring sustainable agricultural production. Sustainable solutions and international cooperation are vital for guaranteeing a reliable future food supply and food security. In this context, the implementation of the proposed strategies and policies represents a crucial step towards aligning the agricultural sector with future needs and effectively addressing climate change.

This research examines the impact of treated and untreated wastewater on eggplant cultivation, focusing on the aroma profile and phenolic composition. The results demonstrate significant alterations in dry matter content, pH levels, and total phenolic compounds in eggplant varieties irrigated with wastewater, compared to tap water. Regarding total phenolic content, the highest result was 120.14 mg kg–1 in the Kemer variety irrigated with wastewater. The amount of water-soluble dry matter in eggplant varieties irrigated with physical treatment (WW1), physical + biological treatment, and municipal (tap) water (MW) was found to vary between 7.80% and 5.20%. The aromatic analysis identifies variations in volatile compounds with higher concentrations of specific components, such as farnesene <(E, E)- alpha-> (30.60%), benzene (22.05%), and non-(2E)-enal (26.89%), under different qualities of water irrigation treatments. An increase in the purification level of irrigation water increased the percentage of farnesene <(E, E)-, alpha->, ranging from 15.13% (Aydın Siyahi, WW1) to 30.60% (Kemer, MW). The results underline the importance of sustainable water management practices and highlight the need to quality of irrigation water in agricultural areas to ensure soil health, environmental sustainability and food safety.

In recent years, treating and reusing polluted water for agricultural irrigation has become essential to ensuring water and food sustainability. In addition to the factors affecting human health in vegetables and fruits irrigated with treated wastewater, factors affecting consumer preferences, such as flavor and phenolic compounds, should also be examined. This study investigates the effect of treated wastewater irrigation on the aromatic compounds and phenolic composition of capia pepper, which holds a significant position and is extensively used in various food products in the food industry. Drip irrigation with treated and untreated wastewater from the Kalecik Wastewater Treatment Plant was applied to two pepper varieties in the Kalecik district of Ankara, Türkiye. This research found that wastewater irrigation impacted certain aroma components, including para-dichlorobenzene, alpha-cubebene, hexanoate, alpha-farnesene, limonene, isoamyl butyrate, squalene, and alpha-copaene, which contribute to the distinct aroma and fragrance of capia peppers. Total phenolic content, pH, and soluble solids were found to be high in peppers irrigated with wastewater, and it was observed that these parameters increased as the treatment levels of the wastewater decreased. The highest results were obtained in capia peppers irrigated with wastewater. Results indicate that heavy metal levels in peppers align with permissible limits, confirming the usability of both water sources. In the face of global water scarcity and the challenge of feeding an ever-growing population, studies like this offer valuable insights into sustainable and well-informed agricultural practices.

Türkiye is leading country for hazelnut production and hazelnut orchards are widely established in Black Sea belt. Akçakoca district belongs to Duzce province is accepted as one of the most important production areas. In this research, volatile aroma components in nuts (kernels) of Çakıldak, Kara, Sarı (Mincane), Tombul and Yomra hazelnut varieties grown in Akçakoca district were determined by SPME/GC-MS. The analysis revealed the presence a total of 55 different volatile aroma components. These analyzes identified the presence of 39 descriptive volatile aroma compounds with significant differences between varieties. Çakıldak variety differed from the other varieties in terms of Isopentyl alcohol and Ethyl acetate components. At the same time, some volatile aroma compounds are commonly detected among the all varieties. This study has shown that the climate and soil conditions of Akçakoca cause the emergence of unique taste profiles through the effect of hazelnut varieties on volatile aroma components. The findings emphasize that regional diversity and local ecosystem factors play a critical role in determining flavor in hazelnut kernels. This study also emphasizes that variety selection is a critical factor in ensuring sustainability in hazelnut cultivation and that determining volatile aroma components is an important indicator in this selection.

Bu araştırmada, Adıyaman’ın Tut ilçesinin adını da almış olduğu coğrafi işaretli tarımsal ürünü olan beyaz dutlardan, Tut ilçesinin üç farklı bölgesinde geleneksel yöntemle kurutulmuş ve kuru örneklerin, fiziksel ve kimyasal özellikleri ile uçucu bileşen dağılımları belirlenmiştir. Örneklerde pH değerleri 4.43-5.05 değerleri arasında, titrasyon asitliği 1.09-1.33 g malik asit/L aralığında, yüzde suda çözünür kuru madde miktarı (Briks) örneklerde %83.3-88.8 değerleri arasında, parlaklığı tanımlayan L değeri 49.45-55.63 aralığında, kırmızı rengi tanımlayan a değeri 5.47-6.22 aralığında ve sarı rengi tanımlayan b değeri de 22.61-24.45 aralığında tespit edilmiştir. Katı faz mikro eksrtaksiyonu ile kütle spektrometreli kaz gaz kromatografisinde (SPME/GC-MS) gerçekleştirilen uçucu bileşenlerin dağılımında toplam 61 farklı uçucu bileşen tanımlanmıştır. Tüm örneklerde bulunan uçucu bileşenlerden, yeşil, sitrus aromasına sahip 6-Methyl-5-Hepten-2-One, acılık aromasına sahip Heptanoik asit, sitrus aromasına sahip Nonanal ve acı biber aromasına sahip Benzoik asit, coğrafi işretli Tut kuru dutunun aromatik yapısını karakterize etmektedir.

Üzüm, asmagiller (Vitaceae) familyasının Vitis cinsinden sarılgan bitkidir ve yeryüzünde kültürü yapılan en eski meyve türüdür. Tarihçesi M.Ö. 3500 yılına kadar dayanır ve anavatanı Anadolu'dur. Üzüm ülkemizde birçok farklı şekilde değerlendirilmektedir. Bunların başlıca birkaçı sofralık üzüm, kurutmalık üzüm, şıralık üzüm, üzüm suyu, pekmez, vb.’dir. Şıra üretimi, gerek son ürün olarak işlendiği prosesler gerekse üzüm suyu ve diğer ürünlere işlendiği proseslerde optimize edilerek, artan kalite yolu ile üzümün katma değeri arttırılabilir. Şıra ve benzeri ürünlerde tüketici beğenisini etkileyen 2 önemli kalite kriteri parlak kırmızı renk ve aromadır. Araştırma kapsamında güçlü aromatik yapısı ile özellikle meyvemsi aroması yoğun olan Kalecik Karası üzümünden soğuk maserasyon ile elde edilen şıra örneğinde, 1-hekzanol, benzenetanol, benzenasetaldehit, limonene, Trans-.Beta.-Ionon-5,6-Epoksid, 3-metil-1-bütanol aroma bileşenleri başta olmak üzere toplam 30 uçucu aroma bileşeni tanımlanmıştır.

Turkish Raki is a type of traditional aniseed spirit produced in different areas of Turkey. The amounts and the repartition of the alcoholic fermentation products (fusel alcohols, esters, and aldehydes) are mainly responsible for the flavours and quality of the spirit. Previous studies have been carried out on the quantification of the volatiles of the different aniseed spirits using GC and GC-MS. In this study of 20 different commercial brands of bottled Raki and 5 homemade Turkish Raki products, the major volatiles and methanol were determined using direct injection with GC-MS. SPME extraction was also used as a confirmation method for the separation of Raki volatiles. Eight different substances were successfully identified using SPME extraction. The results indicated that some homemade Turkish Raki products from the different regions contained slightly higher concentrations of the most studied compounds. The toxic compound methanol was detected only at a level far below the acceptable legal limit.

The incorrect use of insecticides in many countries' vineyards may result in some toxicological risks for the consumers by their presence on the grapes. In this research, a rapid gas chromatographic method was used for the determination of the residue levels of two organophosphorus pesticides (chlorpyrifos and chlorpyrifos-methyl) in wine. Pesticides are described and compared with each other. Ten red wines from two different regions of Turkey were analyzed for their chlorpyrifos and chlorpyrifos-methyl content. The samples were diluted with water and extracted by solid-phase micro extraction. Nitrogen-Phosphorus Detection (NDP) and Electron-Capture Detection (ECD) were used to identify and quantify the pesticides, the findings being confirmed using Mass Spectrometric Detection. Individual detection limits were in the range of (chlorpyrifos) 0.02-(chlor-pyrifos-methyl) 0.1 ng. Limits of quantification varied from (chlorpyrifos) 0.01-(chlorpyrifos-methyl) 0.05 mg kg⁻¹. The maximum residues limits of the two pesticides in the Turkish wines examined were much lower than the Turkish and European Union limits.