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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)
Article / Article
Khimiya Prirodnykh Soedinenii
Science Citation Index Expanded (SCI-EXPANDED), Scopus
blackberry, aroma, Im-SPME, furfural, GC/MS, SOLID-PHASE MICROEXTRACTION, FLAVOR COMPOUNDS, ESSENCE, FIBERS
Anadolu University Affiliated:
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.