GC-MS-Olfactometric Screening of Potent Aroma Compounds in Pulps and Peels of Two Popular Turkish Fig (Ficus carica L.) Cultivars by Application of Aroma Extract Dilution Analysis

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorSertkaya, Mehmet
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorBuyukkurt, Özlem Kılıç
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:37:52Z
dc.date.available2025-01-06T17:37:52Z
dc.date.issued2021
dc.description.abstractFig fruit (Ficus carica L.) is highly popular and consumed in the world for its nutritional and health benefits. The aroma, aroma-active, total phenolics and antioxidant activity of the peels and pulps of fig samples from two popular Turkish cultivars (Sarilop and Bursa Siyahi) were investigated in this study. A total of 57 and 58 aroma compounds were quantified in the pulps and peels of Sarilop cultivar while the pulps and peels of Bursa Siyahi cultivar had a total of 54 and 55 aroma compounds, respectively. The terpenes, followed by esters and alcohols, were the most dominant aroma compounds in all fig samples. The results of the gas chromatography-mass spectrometry-olfactometry (GC-MS-O) analysis showed that a total of 19 aroma-active compounds were detected in all samples. Based upon the FD (flavour dilution) factor, the most potent aroma-active compounds were benzyl alcohol for the pulps of cv. Sarilop; beta-caryophyllene and benzyl alcohol for the peels of cv. Sarilop; DL-limonene, acetoin and benzyl alcohol for the pulps of cv. Bursa Siyahi and DL-limonene, acetoin and beta-caryophyllene for the peels of cv. Bursa Siyahi. It was determined that the peels of Bursa Siyahi cultivar had significantly higher total phenolics and antioxidant activity.
dc.description.sponsorshipCukurova University Research Fund [FYL-2017-8660]
dc.description.sponsorshipThe authors sincerely thank the Cukurova University Research Fund for financial support (Project number: FYL-2017-8660). Also, we would like to thank Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Turkey for his outstanding editing.
dc.identifier.doi10.1007/s12161-021-02057-6
dc.identifier.endpage2366
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.issue11
dc.identifier.scopus2-s2.0-85116646566
dc.identifier.scopusqualityQ1
dc.identifier.startpage2357
dc.identifier.urihttps://doi.org/10.1007/s12161-021-02057-6
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2400
dc.identifier.volume14
dc.identifier.wosWOS:000663994300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood Analytical Methods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectFig
dc.subjectSarilop
dc.subjectBursa Siyahi
dc.subjectAroma-active
dc.subjectPhenolics
dc.titleGC-MS-Olfactometric Screening of Potent Aroma Compounds in Pulps and Peels of Two Popular Turkish Fig (Ficus carica L.) Cultivars by Application of Aroma Extract Dilution Analysis
dc.typeArticle

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