Determination of aroma compounds in blackberry by GC/MS analysis

Turemis N. F., KAFKAS E., KAFKAS S., KURKCUOGLU M., BASER K.

CHEMISTRY OF NATURAL COMPOUNDS, cilt.39, sa.2, ss.174-176, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 39 Sayı: 2
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1023/a:1024809813305
  • Dergi Adı: CHEMISTRY OF NATURAL COMPOUNDS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.174-176
  • Çukurova Üniversitesi Adresli: Evet

Özet

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-hydroxymethylfurfural was the most abundant compound in all the blackberry varieties.