Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorSonmezdag, Ahmet Salih
dc.contributor.authorKelebek, Hasim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-04-09T09:21:27Z
dc.date.available2025-04-09T09:21:27Z
dc.date.issued2018
dc.description.abstractThis research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography was coupled to mass spectrometry (GC-MS) allowed the quantitative and qualitative detection of 22 compounds in the sample. Aldehydes were the main chemical group in the sample and followed by aromatic alcohols and lactone. Aroma extract dilution analysis was implemented for the specification of key odourants of B. crataegina. In total, eight key odourants were detected in the extract of the sample, using GC-MS-Olfactometry and aldehydes were the leading chemical group. The key odourants, found to be contributing to the overall aroma in B. crataegina, were nonanal (FD = 1024; green, flowery), hexanal (FD = 512; green) and linalool (FD = 256; flowery, rose) because of high FD factors. [GRAPHICS] .
dc.identifier.doi10.1080/14786419.2017.1360882
dc.identifier.endpage781
dc.identifier.issn1478-6419
dc.identifier.issn1478-6427
dc.identifier.issue7
dc.identifier.pmid28764557
dc.identifier.scopus2-s2.0-85026764542
dc.identifier.scopusqualityQ1
dc.identifier.startpage777
dc.identifier.urihttps://doi.org/10.1080/14786419.2017.1360882
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3619
dc.identifier.volume32
dc.identifier.wosWOS:000426946900006
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofNatural Product Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectBerberis crataegina
dc.subjectvolatile
dc.subjectaroma-active compounds
dc.subjectGC-MS-Olfactometry
dc.titleVolatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry
dc.typeArticle

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