Muğla ve yöresinde üretilen çam ballarının aroma bileşenlerinin spme / GC / ms tekniği ile belirlenmesi
Küçük Resim Yok
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Muğla ve yöresinde üretilen 2006 ve 2007 yıllarına ait 34 adet çam balı örneğinde bulunan aroma maddelerinin Katı Faz Mikro Ekstraksiyon (SPME) ve Gaz Kromatografisi/Kütle Spektrometresi (GC/MS) tekniği ile belirlenmesi amaçlanmıştır. Bulgular varyans analizi, Duncan testi ve Temel Bileşen Analizi kullanılarak istatistiksel olarak değerlendirilmiştir.Bodrum (BD), Datça (D1-D8), Fethiye (C4-C7, F1-F4), Marmaris (M1-M5), Marmaris-Turgut (C1-C3), ve Yatağan (Y1-Y2) yörelerinde üretilmiş 2007 yılına ait 27 adet çam balı örneklerinde sırasıyla toplam 32, 39, 44, 42, 54, 40, 46, 41, 44, 34, 34, 42, 36, 43, 37, 42, 44, 43, 42, 42 45, 34, 32, 38, 33, 36 ve 30 adet aroma bileşeni saptanmıştır. 2007 yılı örneklerinde ortak aroma bileşenleri nonanal, nonanol, oktanal ve dekanal olarak belirlenmiştir. Dalaman (B3, B7), Datça (B8), Gökova-Ula (B1) ve Ula (B4-B6) yörelerinde üretilmiş 2006 yılına ait toplam 7 adet çam balı örneklerinde sırasıyla toplam 32, 25, 33, 30, 26, 28 ve 27 adet aroma bileşeni saptanmıştır. 2006 yılında üretilen örneklerde belirlenen ortak aroma bileşenleri nonanal, nonanol, oktanal, dekanal, furfural, ve ß-damasenon olarak belirlenmiştir. Çam balı örneklerinde ortak olarak belirlenen bileşenlerin duyusal terim karşılıkları; yeşil, çamımsı (nonanal); yeşil, tatlı, ince yağlı (nonanol); kalın yağlı, sabun, limon, yeşil (oktanal); aldehit, turunçgil, ağır yağlı, çiçeğimsi, aldehit, kalın yağlı, çiçeğimsi, yeşil, portakal kabuğu, sabunumsu, mumsu (dekanal) ekmek, badem, tatlı (furfural); elma, gül, bal (ß-damasenon ) olarak ifade edilmektedir.Anahtar Sözcükler: bal, çam balı, çam balı aroması, çam balı lezzeti, katı faz mikroekstraksiyon tekniği ile balda aroma analizi
The aim of this study was to determine the aroma components of 34 pine honey samples produced in Muğla and its provinces during the years 2006 and 2007 by using the SPME/GC/MS technique. The results were evaluated by using the analysis of variance, Duncan test and Principal Component Analysis.The results of the study showed that 27 pine honey samples produced during the year 2007 in Bodrum (BD), Datça (D1-D8), Fethiye (C4-C7, F1-F4), Marmaris (M1-M5), Marmaris-Turgut (C1-C3) and Yatağan (Y1-Y2) regions involved a total number of 32, 39, 44, 42, 54, 40, 46, 41, 44, 34, 34, 42, 36, 43, 37, 42, 44, 43, 42, 42 45, 34, 32, 38, 33, 36 and 30 aroma components, respectively. Nonanal, nonanol, octanal, and decanal were determined as the common compounds in samples produced in 2007. The total of 7 pine honey samples produced during the year 2006 in Dalaman (B3, B7), Datça (B8), Gökova-Ula (B1) and Ula (B4-B6) regions involved a total number of 32, 25, 33, 30, 26, 28 and 27 aroma components, respectively.The samples produced in 2006 involved nonanal, nonanol, octanal, decanal furfural, and ß-damascenone as common compounds. The sensory term equivalents of the common characters determined in pine honey samples can be described as; aldehyde, citrus, fatty, floral, green, piney (nonanal); green, sweet oily (nonanol); fatty, soap, lemon, green (octanal); aldehyde, fatty, floral, green, orange peel; soapy, waxy (decanal) bread, almond, sweet (furfural); apple, rose, honey (ß-damascenone).Key Words: honey, pine honey, pine honey aroma , pine honey flavour, aroma analysis in pine honey by solid phase micro extraction technique
The aim of this study was to determine the aroma components of 34 pine honey samples produced in Muğla and its provinces during the years 2006 and 2007 by using the SPME/GC/MS technique. The results were evaluated by using the analysis of variance, Duncan test and Principal Component Analysis.The results of the study showed that 27 pine honey samples produced during the year 2007 in Bodrum (BD), Datça (D1-D8), Fethiye (C4-C7, F1-F4), Marmaris (M1-M5), Marmaris-Turgut (C1-C3) and Yatağan (Y1-Y2) regions involved a total number of 32, 39, 44, 42, 54, 40, 46, 41, 44, 34, 34, 42, 36, 43, 37, 42, 44, 43, 42, 42 45, 34, 32, 38, 33, 36 and 30 aroma components, respectively. Nonanal, nonanol, octanal, and decanal were determined as the common compounds in samples produced in 2007. The total of 7 pine honey samples produced during the year 2006 in Dalaman (B3, B7), Datça (B8), Gökova-Ula (B1) and Ula (B4-B6) regions involved a total number of 32, 25, 33, 30, 26, 28 and 27 aroma components, respectively.The samples produced in 2006 involved nonanal, nonanol, octanal, decanal furfural, and ß-damascenone as common compounds. The sensory term equivalents of the common characters determined in pine honey samples can be described as; aldehyde, citrus, fatty, floral, green, piney (nonanal); green, sweet oily (nonanol); fatty, soap, lemon, green (octanal); aldehyde, fatty, floral, green, orange peel; soapy, waxy (decanal) bread, almond, sweet (furfural); apple, rose, honey (ß-damascenone).Key Words: honey, pine honey, pine honey aroma , pine honey flavour, aroma analysis in pine honey by solid phase micro extraction technique
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Bal, Honey, Bal arısı, Honey bee
