Determination of aroma compounds in blackberry by GC/MS analysis
CHEMISTRY OF NATURAL COMPOUNDS, cilt.39, sa.2, ss.174-176, 2003 (SCI-Expanded, Scopus)
- 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.