SPME-GC-MS detection of volatile compounds in apricot varieties

GÖKBULUT İ., KARABULUT İ.

FOOD CHEMISTRY, cilt.132, sa.2, ss.1098-1102, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 132 Sayı: 2
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.foodchem.2011.11.080
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1098-1102
  • Anahtar Kelimeler: Apricot, Volatile compound, Aroma, SPME-GC-MS, Aldehyde, PRUNUS-ARMENIACA, AROMA, COMPONENTS, MALATYA, FRUITS, MODEL
  • İnönü Üniversitesi Adresli: Evet

Özet

Aroma compounds of the eight Malatya apricot cultivars, six cultivars grown in the same breeding conditions from different locations and one hybrid cultivar were determined using SPME-GC-MS technique. In general, total concentration (sum of identified and unidentified peaks) of aroma compounds in Malatya apricot cultivars were lower than those others. Total concentration of aroma compounds were found to be in the range of 514 and 6232 mu g/kg fresh weight. The main volatiles of apricot cultivars were aldehydes, alcohols, acetates, esters, terpenes and acids. Among these compounds: ethanol, hexanal, hexyl acetate, (Z)-3-hexenyl acetate, (E)-2-hexenyl acetate, 1-hexanol, (Z)-3-hexenol and (E)-2-hexen-1-ol, were present in all cultivars studied at certain levels. (C) 2011 Elsevier Ltd. All rights reserved.