Akademik Veri Yönetim Sistemi
International Journal of Agriculture, Forestry and Life Sciences, cilt.7, sa.2, ss.30-32, 2023 (Hakemli Dergi)
Abstract
The objective of this work was to identify and quantify the volatile compounds, pH, and soluable solid
content (SSC) in four mulberry genotypes. The volatile compounds were extracted by solid phase
microextraction (SPME). The pH results of the four mulberry genotypes were changed from 5.99 to 6.47.
Soluable solid matter (SSM) of A5 genotype (Morus alba L.) had the highest rate of 14.6%, followed by S7
(Molus rubra L.) with %14.04, P1 genotype (M. alba var. laevigata) with %13.24, and S6 (Morus rubra L.)
with %12. Identification and quantification of aroma components in the four mulberry genotypes were
performed by gas chromatography using a mass selective detector (GS-MS). We detetermined 21 aroma
compounds (2 esters, 3 alcoholes, 1 aldehydes, 4 ketones, 11 acids) in P1 genotype, 20 aroma compound (4
alcoholes, 1 aldehydes, 2 ketones, 12 acids, 1 other compound) in S7 genotype, 14 compound (1 esters, 1
alcohole, 0 aldehydes, 2 ketones, 10 acids) in A5 genotype, and 16 aroma compound (1 esters, 3 alcoholes ,
0 aldehydes, 1 ketones, 11 acids) in S6 genotype. Esters, terpenes, aldehyde, and ketones were identified to
be the small classes of aroma compounds in the mulberry fruit samples. Alcohols were the most considerable
group of volatile compounds in mulberry. Among the alcohols, 2-(2-ethoxy ethoxy) ethanol was the most
abundant component in fruits of four mulberry genotypes. In addition to alcohols, one of the most extensive
aroma compounds, which are acids, account for one of the most significant proportions of the total aroma
composition in terms of the number of aroma components. This study provides valuable information about
the volatile compounds in mulberry fruits. This information can be used to develop new cultivars of mulberry
fruits with improved aroma.
Key words
Mulberry, SPME, Morus alba L., Morus rubra L., Morus alba var. laevigata, SSM, pH.