Aroma Evaluation of Juniper Berry (Juniperus drupacea L.) Molasses (Pekmez) by Solvent-Assisted Flavour Evaporation

FOOD ANALYTICA GROUP Pub Date : 2021-06-01 DOI:10.57252/10.57252.2021.5

B. Safkan, H. Kelebek, S. Selli

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Abstract

Juniper berries (Juniperus drupacea L.) belonging the Cupressacea family are recently gaining interest of both pharmaceutical and food industries due to their unique and dainty aroma. These fruits are generally used in the production of molasses in some regions of Turkey. There are a limited number of studies investigating the volatile compounds of juniper berries, there are no papers on the aroma of molasses made from this fruit. Therefore, the volatile composition of molasses produced from Turkish juniper berries was investigated in this study. The solvent assisted flavour evaporation (SAFE) technique was applied to extract the volatiles and the identification of compounds was carried out by the application of gas chromatography mass spectrometry. A total of 31 aroma compounds from 10 different groups were determined as a result of SAFE extraction in Juniper molasses sample. Alcohols and aldehydes (26%) were the most abundant volatile compounds in terms of variety and quantity, these compounds were followed by acids, terpenes, ketones and lactones, respectively. The highest concentrations were determined for compounds like 2,3- butanediol, furfural, hexanoic acid and (Z)-limonene oxide in the sample.

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刺柏浆果香气评价溶剂辅助风味蒸发的糖蜜(Pekmez)

杜松浆果(Juniperus drupacea L.)是柏科植物，由于其独特的芳香，近年来引起了制药和食品工业的兴趣。在土耳其的一些地区，这些水果通常用于制作糖蜜。研究杜松子挥发物的研究数量有限，没有关于这种水果制成的糖蜜香气的论文。因此，本研究对土耳其杜松果糖蜜的挥发性成分进行了研究。采用溶剂辅助风味蒸发(SAFE)技术提取挥发物，采用气相色谱-质谱法对化合物进行鉴定。对杜松糖蜜样品进行了安全萃取，共鉴定出10个不同组的31种香气化合物。在种类和数量上，醇类和醛类(26%)是最丰富的挥发性化合物，其次是酸类、萜烯类、酮类和内酯类。样品中2,3-丁二醇、糠醛、己酸和(Z)-柠檬烯氧化物等化合物的浓度最高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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