Flavour evaluation of three black mulberry (Morus nigra) cultivars using GC/MS, chemical and sensory data
Makaleler > Tam Makale · 2002
Yazarlar: Yeşim ELMACI, T ALTUG
Journal of the Science of Food and Agriculture, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2002, cilt 82, ss 632-635
DOI: 10.1002/jsfa.1085
Özet
Abstract 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 18 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. © 2002 Society of Chemical Industry