Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique

dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridAmanpour, Armin/0000-0001-9783-691X
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorAmanpour, Asghar
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:38:20Z
dc.date.available2025-01-06T17:38:20Z
dc.date.issued2016
dc.description.abstractAroma composition obtained from Iranian dried Heracleum persicum Desf. ex Fisch. was analysed by the gas chromatography- mass spectrometry (GC-MS) technique. For the first time in this plant aroma, the solvent-assisted flavour evaporation (SAFE) extraction method with dichloromethane was used prior to GC-MS. A total of 26 aroma compounds comprising esters, terpenes, acids, alcohol and aldehyde were identified and quantified in dried H. persicum fruit. Among the detected compounds, esters were present on highest levels, followed by terpenes. Hexyl butyrate was quantitatively the main aroma compound in this fruit, representing 65.6% of the total aroma compounds analysed, followed by octyl acetate (18.2%), hexyl isobutanoate (5.6%), gamma-terpinene (1.6%) and o-cymene (1.3%).
dc.identifier.endpage147
dc.identifier.issn1336-8672
dc.identifier.issn1338-4260
dc.identifier.issue2
dc.identifier.startpage141
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2554
dc.identifier.volume55
dc.identifier.wosWOS:000378339900006
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherVup Food Research Inst, Bratislava
dc.relation.ispartofJournal of Food and Nutrition Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectHeracleum persicum
dc.subjectfruits
dc.subjectaroma
dc.subjectgas chromatography-mass spectrometry
dc.titleAroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique
dc.typeArticle

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