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Determination of Aroma Compounds in Blackberry by GC/MS Analysis

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Abstract

The aromatic composition of five blackberry cultivars (Bursa 2, Navaho, Nessy, Chester Thornless, and Jumbo) was studied. The Im-SPME (Immersion Solid Phase Micro Extraction) extraction technique was applied and the samples were analyzed by GC/MS. Furfural and its derivatives were found to be the major aromatic compounds and 5-hydroxymethylfurfural was the most abundant compound in all the blackberry varieties.

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Authors and Affiliations

  1. University of Cukurova, 01330, Adana, TURKEY

    N. Turemis, E. Kafkas & S. Kafkas

  2. Medicinal and Aromatic Plant and Drug Research Centre (TBAM), University of Anadolu, 26470, Eskisehir, TURKEY

    M. Kurkcuoglu & K. H. C. Baser

Authors
  1. N. Turemis
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  2. E. Kafkas
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  3. S. Kafkas
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  4. M. Kurkcuoglu
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  5. K. H. C. Baser
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Turemis, N., Kafkas, E., Kafkas, S. et al. Determination of Aroma Compounds in Blackberry by GC/MS Analysis. Chemistry of Natural Compounds 39, 174–176 (2003). https://doi.org/10.1023/A:1024809813305

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