Pen Academic Publishing   |  ISSN: 2602-4810   |  e-ISSN: 2602-4535

Orjinal Araştırma Makalesi | Uluslararası Fen Araştırmalarında Yenilikçi Yaklaşımlar Dergisi 2018, Cil. 2(3) 103-111

Volatile Constituents of Different Apricot Varieties in Cool Subtropical Climate Conditions

Murat Şeker, Engin Gür, Neslihan Ekinci & Mehmet Ali Gündoğdu

ss. 103 - 111   |  DOI: https://doi.org/10.29329/ijiasr.2018.152.3   |  Makale No: MANU-1808-01-0002.R1

Yayın tarihi: Ekim 22, 2018  |   Okunma Sayısı: 47  |  İndirilme Sayısı: 146


Özet

Apricot fruits with rich aromatic profiles are appreciated by consumers for their flavor, sweetness and juiciness; these characteristics are strongly related to the variety and ripening stage at harvest. Volatiles directly affect the sensorial quality and consumer acceptance of fresh fruits. The type and concentration of volatile compounds show great variability in apricots in cool subtropical conditions of Turkey. Aroma is a complex trait, determined by genetics and variety characteristics, followed by climatological conditions, ripening stage and cultural influences; it is further affected by harvest, post-harvest treatments, storage and processing conditions factors. In this experiment aroma potentials of apricot varieties were evaluated. Twelve apricot varieties including ‘Canino’, ‘Ethembey’, ‘Fracosso’, ‘Harcot’, ‘Macar’, ‘Monobella’, ‘Nebeb’, ‘Rakowsky’, ‘Roxana’, ‘Sakit-2’, ‘Soganci’ and ‘Tokaloglu’ were investigated for their volatile compositions by using diethyl ether solvent for liquid-liquid extractions. The identification of volatile constituents was performed by Gas Chromatography / Mass Spectrometer (GC/MS) instrument. The major volatile constituents of the varieties were acetaldehyde, hexanal, benzaldehyde, ethanol, 1-hexanol, (Z)-3-hexenol, (E)-2-hexen-1-ol, linalool, ethyl acetate, hexyl acetate, (Z)-3-hexenyl acetate, (E)-2-hexenyl acetate, 6-methyl-5-hepten-2-one, (E)-β-ionone and γ-decalactone, limonene. The concentrations of the volatiles were significantly changed among the varieties. A total of 95 volatile compounds; C6 compounds, aldehydes, acetates, alcohols, esters, ketones, lactones, terpenoids and acids were found in the twelve cultivars. There were 52 compounds identified in ‘Canino’, 53 in ‘Ethembey’, 51 in ‘Fracosso’, 59 in ‘Harcot’, 56 in ‘Macar’, 63 in ‘Monobella’, 63 in ‘Nebeb’, 62 in ‘Rakowsky’, 64 in ‘Roxana’, 60 in ‘Sakıt-2’, 68 in ‘Soganci’ and 69 in ‘Tokaloglu’.

Anahtar Kelimeler: Prunus armeniaca, apricot, aromatic compounds, flavor


Bu makaleye nasıl atıf yapılır?

APA 6th edition
Seker, M., Gur, E., Ekinci, N. & Gundogdu, M.A. (2018). Volatile Constituents of Different Apricot Varieties in Cool Subtropical Climate Conditions . Uluslararası Fen Araştırmalarında Yenilikçi Yaklaşımlar Dergisi, 2(3), 103-111. doi: 10.29329/ijiasr.2018.152.3

Harvard
Seker, M., Gur, E., Ekinci, N. and Gundogdu, M. (2018). Volatile Constituents of Different Apricot Varieties in Cool Subtropical Climate Conditions . Uluslararası Fen Araştırmalarında Yenilikçi Yaklaşımlar Dergisi, 2(3), pp. 103-111.

Chicago 16th edition
Seker, Murat, Engin Gur, Neslihan Ekinci and Mehmet Ali Gundogdu (2018). "Volatile Constituents of Different Apricot Varieties in Cool Subtropical Climate Conditions ". Uluslararası Fen Araştırmalarında Yenilikçi Yaklaşımlar Dergisi 2 (3):103-111. doi:10.29329/ijiasr.2018.152.3.

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