Thesis Type: Postgraduate
Institution Of The Thesis: Cukurova University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Turkey
Approval Date: 2021
Thesis Language: Turkish
Student: KORAY ÖZCAN
Supervisor: Turgut Cabaroğlu
Abstract:
In this study, essential oil content and aroma composition differences of aniseeds (Pimpinella anisum L.) grown in 9 different cultivation locations (Denizli/Çal, Denizli/Çameli, Burdur/Yeşilova, Burdur/Tefenni, Burdur/Çavdır, Burdur/Gölhisar, Konya/Yunak, Afyonkarahisar/Sandıklı and Antalya/Elmalı) in Turkey have been investigated. Hydro‐distillation was used to obtain essential oil from the aniseeds. GC-MS and GC-FID were used for identification and quantification of volatile compounds from essential oil, respectively. The essential oil content of aniseeds grown in different cultivation locations varied between 1.6-3.7%. A total of 85 different aroma components were identified in the essential oil of aniseed samples from 9 different cultivation locations. Between 55 and 65 different aroma components were detected per sample. The total amount of aroma components were determined at the highest level in Burdur/Gölhisar and Denizli/Çal samples. The most abundant compounds in aniseed essential oil were trans-anethole, estragole, ɣ-himachalene, p-anisaldehyde and zingiberene. Essential oil content and amount of aroma compounds differ according to the cultivation location. These differences have also been confirmed by sensory analysis.