Characterization of the Key Odorants of Mastic Gum (Pistacia lentiscus var. Chia) from Two Different Countries

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dc.authoridG��L�, GAMZE/0000-0001-7317-6101
dc.authoridk�l�� b�y�kkurt, �zlem/0000-0001-5786-6655
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorKilic-Buyukkurt, Ozlem
dc.contributor.authorGuclu, Gamze
dc.contributor.authorKelebek, Hasim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2026-02-27T07:33:13Z
dc.date.available2026-02-27T07:33:13Z
dc.date.issued2025
dc.description.abstractMastic gum, a plant-based resin from mastic trees, has become very popular in recent years and has been used in various food products due to its strong and positive aroma properties. In the present study, key odorant compounds of the mastic gum (MG) samples obtained from mastic gum trees (Pistacia lentiscus var. Chia) from two different countries, T & uuml;rkiye (MGT) and Greece (MGG), were investigated and compared. The aroma-active compounds (AACs) were determined by aroma extract dilution analysis (AEDA) and by using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The two mastic gum samples exhibited similar aroma profiles but significant differences were observed in their concentrations. Among the aroma groups identified in both samples, monoterpenes were the most abundant group with alpha-pinene as the main compound followed by beta-myrcene and beta-pinene. On the other hand, the most dominant AAC in both samples was determined to be alpha-pinene (resinous, forest-like odor), followed by beta-pinene (resinous, terpene-like odor), beta-myrcene (pine-like, greenish odor), and linalool (floral, fruity odor), all of which had high flavor dilution (FD) values. The findings of the AEDA and sensory analysis revealed that the MGT sample contained more floral and fruity odors while the MGG sample had more resinous and pine-woody odors.
dc.description.sponsorshipCukurova University Research Fund Office [FDK-2020-12813]; Scientific and Technological Research Institution of Turkiye (TUBITAK) [222O036]
dc.description.sponsorshipThe authors gratefully acknowledge the financial support provided by the Cukurova University Research Fund Office (Project number: FDK-2020-12813) and the Scientific and Technological Research Institution of Turkiye (TUBITAK, Project number: 222O036).
dc.identifier.doi10.3390/app15105329
dc.identifier.issn2076-3417
dc.identifier.issue10
dc.identifier.urihttp://dx.doi.org/10.3390/app15105329
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4501
dc.identifier.volume15
dc.identifier.wosWOS:001495757900001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofApplied Sciences-Basel
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectPistacia lentiscus
dc.subjectmastic tree
dc.subjectmastic gum
dc.subjectresin
dc.subjectaroma
dc.subjectaroma-active
dc.subjectolfactometry
dc.titleCharacterization of the Key Odorants of Mastic Gum (Pistacia lentiscus var. Chia) from Two Different Countries
dc.typeArticle

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