Effect of Different Raw Materials on Aroma Fingerprints of 'boza Using an E-Nose and Sensory Analysis

Abstract

Boza is a Turkish traditional beverage produced by fermentation of maize, rice, wheat, millet, cracked wheat, and durum clear flour. The aim of this study was to determine the effect of different raw material combinations on the aroma fingerprints of boza samples using an electronic nose equipped with surface acoustic wave detector in combination with sensory analysis. According to flavour profile analysis of boza samples, significant differences were obtained among the samples. Hierarchical clustering analysis of e-nose and sensory analyses indicated that boza samples were clustered based on their aroma profiles, odour and taste properties revealing the effect of different cereals as raw materials. Rheological analysis showed that all boza samples exhibited pseudoplastic flow behaviour as the apparent viscosity decreased with increasing shear rate. This revealed that differences in raw materials did not change flow behaviour of boza samples. The results indicated that e-nose could be used as a fast and non-destructive method to assess the influence of raw material formulation on aroma profiles of boza samples in correlation with sensory analysis.