Determination of aroma compounds in blackberry by GC/MS analysis
Khimiya Prirodnykh Soedinenii, vol.2003, no.2, pp.129-131, 2003 (SCI-Expanded, Scopus)
- 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.