Flavour Characterization of Sumach (Rhus CoriariaL.) by Means of GC/MS and Sensory Flavour Profile Analysis Techniques
Makaleler > Tam Makale · 2009
Yazarlar: Banu Bahar, Tomris Altug
International Journal of Food Properties, Uluslararası, Wos, 2009, cilt 12, ss 379-387
DOI: 10.1080/10942910701799249
Özet
The flavour characteristics of sumach (Rhus coriaria L.) from the southeastern region of Turkey were investigated by using GC/MS and sensory flavour profile analysis techniques. Three different extraction methods for the isolation of volatiles were applied prior to GC/MS analysis. A total of 55, 17 and 28 volatiles were identified from the sumach sample by using liquid-liquid extraction, SC-CO2 extraction and distillation techniques, respectively. Malic acid was detected to be responsible for the sour taste of sumach. β-caryophyllene (spicy, woody), cembrene (woody) and caryophyllene oxide (spicy) which were detected by using the three different isolation techniques seem to have an important contribution to sumach flavour. Sensory flavour profile analysis revealed oil and acid aroma and dried lemon balm, cellulose/woody, spicy, earthy and astringent flavour characters as common descriptors in grinded sumach, SC-CO2 extract, and water extract of sumach samples examined in this study.