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

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidgökbulut, incilay/ABG-8452-2020
dc.authorwosidgökbulut, incilay/AAA-7177-2021
dc.contributor.authorGokbulut, Incilay
dc.contributor.authorKarabulut, Ihsan
dc.date.accessioned2024-08-04T20:35:42Z
dc.date.available2024-08-04T20:35:42Z
dc.date.issued2012
dc.departmentİnönü Üniversitesien_US
dc.description.abstractAroma 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.en_US
dc.identifier.doi10.1016/j.foodchem.2011.11.080
dc.identifier.endpage1102en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84855656447en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1098en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2011.11.080
dc.identifier.urihttps://hdl.handle.net/11616/95532
dc.identifier.volume132en_US
dc.identifier.wosWOS:000300475800060en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApricoten_US
dc.subjectVolatile compounden_US
dc.subjectAromaen_US
dc.subjectSPME-GC-MSen_US
dc.subjectAldehydeen_US
dc.titleSPME-GC-MS detection of volatile compounds in apricot varietiesen_US
dc.typeArticleen_US

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