Abstract
The new method of direct fermentation was applied to tarhana production. Chemical and sensory differences in tarhana samples between conventional and direct fermentation techniques were determined. A total of 72 volatile compounds in tarhana mixes were detected by headspace analysis during fermentation. Fifteen of these compounds were from aldehyde group, 13 from ketone group, 10 from alcohol group, 7 from alkane group, 5 from acid group, 5 from ester group, 4 from terpene group and 13 from others. The bilateral interactions between techniques or sampling times were significant for 64 compounds and insignificant for 8 compounds according to the analysis of variance (p
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