CHARACTERIZATION OF POTENT AROMA COMPOUNDS OF CAPE GOOSEBERRY (PHYSALIS PERUVIANA L.) FRUITS GROWN IN ANTALYA THROUGH THE DETERMINATION OF ODOR ACTIVITY VALUES

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dc.authoridYilmaztekin, Murat/0000-0002-5667-9169
dc.authorwosidYilmaztekin, Murat/N-9692-2013
dc.contributor.authorYilmaztekin, Murat
dc.date.accessioned2024-08-04T20:37:56Z
dc.date.available2024-08-04T20:37:56Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis article presents the investigation of the aroma profile of cape gooseberry (Physalis peruviana L.) grown in Antalya, Turkey. The analyses were carried out by means of liquid-liquid extraction followed by gas chromatography-flame ionization detection and gas chromatography-mass spectrometry for quantification and identification, respectively. Sensory analysis confirmed that the organic extract obtained by liquid-liquid extraction was representative of cape gooseberry odor. A total of 83 volatile compounds were identified and quantified in fruit pulp, including 23 esters, 21 alcohols, 11 terpenes, 8 ketones, 8 acids, 6 lactones, 4 aldehydes, and 2 miscellaneous. The main aroma components of the cape gooseberry (concentration >3%) were -hexalactone (17.66%), benzyl alcohol (17.22%), dimethylvinylcarbinol (6.54%), 1-butanol (5.71%), 2-methyl-1-butanol (5.22%), cuminol (3.98%), -octalactone (3.64%), and 1-hexanol (3.25%). The calculated odor activity values suggest that -octalactone, -hexalactone, ethyl octanoate, 2-heptanone, nonanal, hexanal, citronellol, 2-methyl-1-butanol, benzyl alcohol, phenethyl alcohol, 1-heptanol, ethyl decanoate, and 1-butanol were the potent aroma compounds of cape gooseberry. Within these, -octalactone (OAV: 46.9) was the most powerful contributor to the aroma of the fruit. It was concluded that cape gooseberry has characteristic indicator odorants that contribute to the overall aroma, which also can be used as quality-freshness markers of this fruit.en_US
dc.identifier.doi10.1080/10942912.2011.642446
dc.identifier.endpage480en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84888335585en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage469en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2011.642446
dc.identifier.urihttps://hdl.handle.net/11616/96283
dc.identifier.volume17en_US
dc.identifier.wosWOS:000326672700001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPhysalis peruviana Len_US
dc.subjectAroma compoundsen_US
dc.subjectRepresentativenessen_US
dc.subjectOdor activity valueen_US
dc.subjectGC-MSen_US
dc.titleCHARACTERIZATION OF POTENT AROMA COMPOUNDS OF CAPE GOOSEBERRY (PHYSALIS PERUVIANA L.) FRUITS GROWN IN ANTALYA THROUGH THE DETERMINATION OF ODOR ACTIVITY VALUESen_US
dc.typeArticleen_US

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