Determination of aroma compounds in blackberry by GC/MS analysis
Khimiya Prirodnykh Soedinenii, cilt.2003, sa.2, ss.129-131, 2003 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 2003 Sayı: 2
- Basım Tarihi: 2003
- Doi Numarası: 10.1023/a:1024809813305
- Dergi Adı: Khimiya Prirodnykh Soedinenii
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.129-131
- Anahtar Kelimeler: blackberry, aroma, Im-SPME, furfural, GC/MS, SOLID-PHASE MICROEXTRACTION, FLAVOR COMPOUNDS, ESSENCE, FIBERS
- Anadolu Üniversitesi Adresli: Evet
Özet
The aromatic composition of five blackberry cultivars (Bursa 2, Navaho, Nessy, Chester Thornless, and Jumbo) was studied. The Im-SPME (Immersion Solid Phase Micro Extraction) extraction technique was applied and the samples were analyzed by GC/MS. Furfural and its derivatives were found to be the major aromatic compounds and 5-hydroxymethyl furfural was the most abundant compound in all the blackberry varieties.