Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique


AMANPOUR A., Kelebek H., SELLİ S.

JOURNAL OF FOOD AND NUTRITION RESEARCH, cilt.55, ss.141-147, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 55 Konu: 2
  • Basım Tarihi: 2016
  • Dergi Adı: JOURNAL OF FOOD AND NUTRITION RESEARCH
  • Sayfa Sayısı: ss.141-147

Özet

Aroma composition obtained from Iranian dried Heracleum persicum Desf. ex Fisch. was analysed by the gas chromatography- mass spectrometry (GC-MS) technique. For the first time in this plant aroma, the solvent-assisted flavour evaporation (SAFE) extraction method with dichloromethane was used prior to GC-MS. A total of 26 aroma compounds comprising esters, terpenes, acids, alcohol and aldehyde were identified and quantified in dried H. persicum fruit. Among the detected compounds, esters were present on highest levels, followed by terpenes. Hexyl butyrate was quantitatively the main aroma compound in this fruit, representing 65.6% of the total aroma compounds analysed, followed by octyl acetate (18.2%), hexyl isobutanoate (5.6%), gamma-terpinene (1.6%) and o-cymene (1.3%).