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