Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry |
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| Authors: | Ahmet Salih Sonmezdag Hasim Kelebek |
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| Institution: | 1. Faculty of Fine Arts, Department of Gastronomy and Culinary Arts, Gaziantep University, Gaziantep, Turkey;2. Faculty of Engineering and Natural Sciences, Department of Food Engineering, Adana Science and Technology University, Adana, Turkey |
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| Abstract: | This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography was coupled to mass spectrometry (GC–MS) allowed the quantitative and qualitative detection of 22 compounds in the sample. Aldehydes were the main chemical group in the sample and followed by aromatic alcohols and lactone. Aroma extract dilution analysis was implemented for the specification of key odourants of B. crataegina. In total, eight key odourants were detected in the extract of the sample, using GC–MS–Olfactometry and aldehydes were the leading chemical group. The key odourants, found to be contributing to the overall aroma in B. crataegina, were nonanal (FD = 1024; green, flowery), hexanal (FD = 512; green) and linalool (FD = 256; flowery, rose) because of high FD factors. |
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| Keywords: | Berberis crataegina volatile aroma-active compounds GC–MS–Olfactometry |
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