Flavour evaluation of three black mulberry (Morus nigra) cultivars using GC/MS, chemical and sensory data
Küçük Resim Yok
Tarih
2002
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley & Sons Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The flavour characteristics of three black mulberry (Morus nigra) cultivars from the Aegean region of Turkey were investigated using GC/MS and sensory analysis techniques. A total of IS flavour compounds were identified by GC/MS in the three cultivars. Total sugar content varied between 11.3 and 16.2%, pH between 3.60 and 3.80 and total acidity between 1.51 and 1.79%. The sensory assessment indicated that black mulberry has fruity, sweet, sour, musky and woody flavour notes and fruity, acid, musky, leafy and woody-fresh aroma characteristics. The evaluation of GC/MS and sensory data revealed that ethyl linolenate was the most effective compound contributing to the unique flavour of black mulberry. (C) 2002 Society of Chemical Industry.
Açıklama
Anahtar Kelimeler
black mulberry, flavour profile, aroma profile
Kaynak
Journal of the Science of Food and Agriculture
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
82
Sayı
6
