Comparison of Aroma Compounds and Some Pomological Characteristics of Local Apple Genotype Called ‘Gelin’ and ‘Mondial Gala’ Cultivated in Canakkale

Abstract

Volatiles directly affect the sensorial quality of fresh fruits and therefore consumer preferences. The types and concentrations of volatile compounds show great variability in different apple types and varieties. In this experiment some pomological characteristics and aroma potential of local apple genotype called ‘Gelin’ or ‘Yazlik Elma’ and commercial standard apple cultivar ‘Mondial Gala’ were evaluated. Fruit length and diameter (mm), fruit weight (g), soluble solid content (% Brix), pH, titratable acidity (malic acid ml 100 ml-1), skin and flesh color (L, hue, chroma) were investigated within scope of pomological characteristics. The identification of volatile constituents was performed by Gas Chromatography/Mass Spectrometer (GC/MS) instrument by liquid–liquid extraction using diethyl ether solvent. The amount of the aroma volatile determined with a gas chromatograph-mass spectrometer (Shimadzu® QP2010 GC/MS) fitted with a DB-WAX column (30 m x 0.25 mm ID, 0.25 μm film thickness; J & W, USA). According to the obtained results, 23 volatile constituents including 9 aldehydes (45.56%), 7 esters (46.78%), 6 alcohols (6.85%), and 1 other compound (0.81%), were detected in ‘Gelin’ genotype; 20 volatile constituents including 6 esters (56.08%), 7 aldehydes (34.76%), 6 alcohols (8.13%) and 1 other compound (1.03%), were detected in ‘Mondial Gala’ cultivar. Aldehydes and esters are main volatiles to fruity and floral aroma especially for apples. Especially, E-2-Hexenal and acetaldehyde for aldehydes and butyl acetate and hexyl acetate for esters are the main volatile compounds detected for the fruits studied. The high contents of these compounds that give pleasant flavor and aroma in fruits play very important part in the preference of fruits by consumers. In addition, the ‘Gelin’ genotype population can represent a novel source of breeding materials for improvement of aroma characteristics of standard cultivars.

Keywords

• Malus communis L.
• aroma compounds
• ecotype
• Gala cultivar
• flavor

Comparison of Aroma Compounds and Some Pomological Characteristics of Local Apple Genotype Called ‘Gelin’ and ‘Mondial Gala’ Cultivated in Canakkale

Abstract

Aroma bileşenleri, taze meyvelerin duyusal kalitesini ve böylelikle müşteri tercihlerini direk etkilemektedir. Ülkemizin farklı ekolojik koşullarında elmalarda uçucu bileşiklerin türü ve konsantrasyonları bakımından büyük varyasyonlar görülmektedir. Bu çalışmada ‘Gelin’ veya ‘Yazlık Elma’ olarak bilinen yerel elma genotipi ile ticari olarak yetiştirilen ‘Mondial Gala’ standart elma çeşidinin aroma potansiyeli ve bazı pomolojik özellikleri değerlendirilmiştir. Pomolojik özellikler kapsamında meyve eni ve boyu (mm), meyve ağırlığı (g), suda çözünen kuru madde miktarı (% Brix), pH, titre edilebilir asitlik (malik asit ml 100 ml-1), meyve kabuk ve et rengi (L, hue, chroma) incelenmiştir. Uçucu bileşenlerin tanımlanması ise gaz kromatografisi kütle spektrometresi cihazı ile dietil eter çözgeni kullanılarak sıvı-sıvı ekstraksiyonuyla gerçekleştirilmiştir. Aroma bileşenlerinin miktarlarının belirlenmesinde Gaz kromatografisi kütle spektrometresi cihazında takılı DB-WAX kolonu (30m x 0.25 mm iç çapı x 0.25 µm film kalınlığı) kullanılmıştır. Elde edilen sonuçlara göre; Gelin genotipinde tespit edilen 23 aroma bileşeninin 9’u aldehit (%45.56), 7’si ester (%46.78), 6’sı alkol (%6.85) ve 1’i (%0.81) diğer bileşendir. Mondial Gala çeşidinde ise 6’sı ester (%56.08), 7’si aldehit (%34.76), 6’sı alkol (%8.13) ve 1’i (%1.03) diğer bileşen olmak üzere 20 adet aroma bileşeni saptanmıştır. Elmalar için özellikle meyvemsi ve çiçeksi kokuyu oluşturan esas bileşenler aldehit ve esterlerdir. Özellikle aldehitler için E-2-Hekzenal ve asetaldehit, esterler için bütil asetat ve heksil asetat incelenen meyvelerde tespit edilen başlıca uçucu bileşiklerdir. Meyvelere hoş koku ve tat veren bu bileşenlerin yüksek oranlarda bulunması tüketicilerin meyve tercihlerinde önemli bir rol oynamaktadır. Bununla birlikte, ‘Gelin’ genotipi popülasyonları, standart çeşitlerin aroma özelliklerinin iyileştirilmesi için yeni ıslah materyalleri kaynağını da oluşturabilir.

Keywords

• Malus communis L.
• aroma bileşenleri
• ekotip
• Gala çeşidi
• lezzet

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