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, vol.39, no.2, pp.174-176, 2003 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39 Issue: 2
  • Publication Date: 2003
  • Doi Number: 10.1023/a:1024809813305
  • Title of Journal : CHEMISTRY OF NATURAL COMPOUNDS
  • Page Numbers: pp.174-176

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