Articles
DETECTION OF AROMA COMPOUNDS OF SOME APRICOT CULTIVARS BY HEADSPACE GAS CHROMATOGRAPHY
Article number
929_40
Pages
275 – 281
Language
English
Abstract
A study was aimed to detect the aroma profile of 20 apricot cultivars, i.e., Turfanda Eski Malatya, Karacabey, Paviot, Zerdali No.1, Aprikoz, Soganci, Hasanbey, Roxana, Royal, Sekerpare, Cataloglu, Kabaasi, Stark Early Orange, Sakit-3, Hacihaliloglu, Iri Bitirgen, Casna Drenova, Cologlu, Ordubat and Imrahor which are grown at the Fruit Research Institute in Malatya province of Turkey.
Aroma compounds were identified using gas chromatography (GC) with mass spectrometry (MS). Extraction was done automatically using headspace apparatus of GC/MS. Aroma composition of apricot genotypes varied according to genotype.
Among the detected aroma compounds, 12 alcohols, 8 aldehydes, 4 esters, 3 terpenes, 2 lactones, 2 ketones, 2 acids and 3 other compounds were identified and γ-decalactone was detected as the major compound in Hacıhaliloğlu which is our local and leading genotype.
Aroma compounds were identified using gas chromatography (GC) with mass spectrometry (MS). Extraction was done automatically using headspace apparatus of GC/MS. Aroma composition of apricot genotypes varied according to genotype.
Among the detected aroma compounds, 12 alcohols, 8 aldehydes, 4 esters, 3 terpenes, 2 lactones, 2 ketones, 2 acids and 3 other compounds were identified and γ-decalactone was detected as the major compound in Hacıhaliloğlu which is our local and leading genotype.
Authors
E. Kafkas, S. Paydas Kargi, K.U. Yilmaz, M. Naim Demirtaş
Keywords
fruit quality, aroma, apricot, headspace, GC/MS
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