Determination of aroma compounds in blackberry by GC/MS analysis

TÜREMİŞ N. F., YAŞA KAFKAS N. E., KAFKAS S., KÜRKÇÜOĞLU M., Baser K.

Khimiya Prirodnykh Soedinenii, vol.2003, no.2, pp.129-131, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 2003 Issue: 2
  • Publication Date: 2003
  • Doi Number: 10.1023/a:1024809813305
  • Journal Name: Khimiya Prirodnykh Soedinenii
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.129-131
  • Keywords: blackberry, aroma, Im-SPME, furfural, GC/MS, SOLID-PHASE MICROEXTRACTION, FLAVOR COMPOUNDS, ESSENCE, FIBERS
  • Anadolu University Affiliated: Yes

Abstract

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.