The Effect of Different Drying Methods on the Aroma Profile of Celeriac (Apium graveolens L. rapaceum) Stems and Leaves

Year 2025, Volume: 40 Issue: 1, 181 - 192, 30.06.2025

Özlem Kılıç Büyükkurt

Abstract

The aromatic stems and leaves of celeriac (Apium graveolens L. rapaceum), which are often underutilized, hold significant potential for evaluation in terms of aroma compounds and possible use as a spice. For this purpose, in this study, stems and leaves of celeriac were dried using oven and sun drying methods. Aroma profiles were analyzed by gas chromatography-mass spectrometry (GC-MS) and odor activity values (OAVs) were also calculated. A total of 17 aroma compounds were identified in both drying methods, with monoterpenes being the most abundant. The dominant compounds included limonene, β-myrcene, and α-osimene. According to the OAVs, 10 compounds stood out, with the highest OAVs recorded for 3-n-butylphthalide and β-myrcene in both samples. The concentration and OAVs of aroma compounds were higher in oven-dried samples compared to sun-dried ones.

Keywords

Celeriac, drying, aroma profile, GC-MS, odor activity value (OAV)

Farklı Kurutma Yöntemlerinin Kereviz (Apium graveolens L. rapaceum) Sap ve Yapraklarının Aroma Profili Üzerine Etkisi

Abstract

Kerevizin (Apium graveolens L. rapaceum) genellikle kullanılmayan aromatik sap ve yaprakları aroma bileşenleri açısından değerlendirilmesi ve baharat olarak kullanılması büyük önem taşımaktadır. Bu amaçla mevcut çalışmada, kereviz sap ve yaprakları etüvde ve güneşte olmak üzere iki farklı yöntemle kurutularak aroma profilleri gaz kromatografisi-kütle spektrometrisi (GC-MS) ile belirlenmiş ve koku aktivite değerleri (OAV) hesaplanmıştır. Her iki yöntemde toplam 17 aroma bileşiği tanımlanmış, monoterpenler en yüksek konsantrasyonda bulunmuştur. En baskın bileşikler limonen, β-mirsen ve α-osimen olarak saptanmıştır. OAV’ye göre 10 bileşik ön plana çıkarken, her iki örnekte de en yüksek OAV, 3-n-bütilftalid ve β-mirsen için kaydedilmiştir. Etüvde kurutulan örneklerde aroma bileşiklerinin konsantrasyonu ve OAV’leri, güneştekilere kıyasla daha yüksek belirlenmiştir.

Keywords

Kereviz, kurutma, aroma profili, GC-MS, koku aktivite değeri (OAV)

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