Çilekte Meyve İriliği ve Kurutma İşleminin Aroma Bileşimi Üzerine Etkileri

Abstract

Üzümsü meyveler arasında önemli bir yere sahip olan çilek, zengin fenolik bileşen yapısı, yüksek antioksidan kapasitesi ve karakteristik aroma profiliyle dikkat çekmektedir. Aroma bileşenleri, çeşit, olgunluk düzeyi, yetiştirme koşulları ve uygulanan işleme yöntemlerinden önemli ölçüde etkilenmektedir. Özellikle kurutma işlemi, uçucu bileşiklerin hem miktarını hem de dağılımını değiştirerek ürünün duyusal kalitesini belirleyen kritik bir uygulamadır. Bu çalışmada, Pozantı bölgesinden temin edilen aynı çeşit çileklerde tane iriliğinin (iri ve orta boy) ve fırın kurutma işleminin aroma profili üzerindeki etkisi araştırılmıştır. Taze ve kurutulmuş örneklerden elde edilen uçucu bileşikler karşılaştırmalı olarak incelenmiş, esterler, laktonlar, asitler, terpenler ve aldehitler başta olmak üzere aroma yapısını belirleyen temel bileşik gruplarındaki değişimler değerlendirilmiştir. Bulgular, tane büyüklüğünün başlangıç aroma kompozisyonunu etkilediğini; kurutma işleminin ise bazı uçucu gruplarda kayıplara neden olurken bazı bileşiklerde yoğunlaşmaya yol açtığını göstermiştir. Kurutma süreciyle birlikte furfural, bütirolakton ve laktonlar gibi ısıl işlem kaynaklı yeni bileşiklerin ortaya çıktığı belirlenmiş ve bu durumun ürünün genel aroma profilinde pişmiş, karamelize ve kompleks tonlara neden olabileceği belirlenmiştir. Bu nedenle, ürün kalitesinin korunması ve hedeflenen aroma profilinin elde edilmesi için kurutma koşullarının optimize edilmesi, özellikle de ısıl işlem kaynaklı bileşik oluşumunun kontrol altına alınması önerilmektedir.

Keywords

• Çilek
• aroma bileşenleri
• fırın kurutma
• GC-MS

Effects of Fruit Size and Drying Process on Aroma Composition in Strawberries

Abstract

Strawberry, an important member of berry fruits, stands out with its rich phenolic composition, high antioxidant capacity, and characteristic aroma profile. Aroma compounds are significantly influenced by factors such as cultivar, ripening stage, cultivation conditions, and processing techniques. Drying, in particular, is a critical operation that determines the sensory quality of the product by altering both the quantity and distribution of volatile compounds. In this study, the effects of fruit size (large and medium) and oven-drying on the aroma profile of strawberries of the same cultivar obtained from the Pozantı region were investigated. Volatile compounds from fresh and dried samples were comparatively analyzed, and changes in key compound groups shaping the aroma structure, primarily esters, lactones, acids, terpenes, and aldehydes, were evaluated. The findings revealed that fruit size influenced the initial aroma composition, while the drying process caused losses in some volatile groups and concentration in others. Additionally, heat-induced compounds such as furfural, butyrolactone, and lactones were detected after drying, and these were found to contribute cooked, caramel-like, and complex notes to the overall aroma profile. Therefore, to preserve product quality and achieve the desired aroma profile, it is recommended to optimize drying conditions, particularly by controlling the formation of heat-induced compounds.

Keywords

• Strawberry
• aroma compounds
• oven drying
• GC-MS

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