EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK

The effects of different levels black pepper (5, 10 or 15 g/kg) and the use ascorbate (without with ascorbate) on volatile compounds sucuk were examined in study. samples belonging to each group extracted by solid phase micro-extraction (SPME) analyzed gas chromatography-mass spectrometry (GC-MS). Ascorbate was not effective aldehydes, aromatic hydrocarbons, esters, acids terpenes. While high level (15 decreased abundance hexanal, it increased ethanol abundance. α -pinene 3-carene as increased. Among terpenes, D-limonene caryophyllene most abundant significantly affected g/kg. related for PC1; while allyl mercaptane, γ-terpinene, D-limonene, hexane PC2.