Development of bergamot flavors according to their enantiomeric state

Year 2022, Volume: 26 Issue: 4, 842 - 848, 28.06.2025

Gülşah Gedik , Nagihan Gülhan Ralf Elhadef Yasemin Kutuk Gozde Gokdeniz M. Onur Yakak Hilal Emirle M. Fatih Albayrak

https://izlik.org/JA64XT54ZP

Abstract

In our study, enantiomers of bergamot essence components were investigated. Afterwards, the flavoring effects of each of its optical isomers were investigated. Our aim is to find and develop the product with the strongest aroma effect. The effects of components that determine the quality of bergamot oil on values such as odor, taste and colour were investigated by gas chromatography-mass spectrometry (GC-MS) and sensory analysis evaluation. Moreover, application studies taken place in which shelf life studies be monitored depending on the use of antioxidants. Application and GC results were examined. In line with these results, it was determined that butylated hydroxy anisole (BHA), caffeic acid and gallic acid kept the product stable until the end of the 18th month.

Keywords

bergamot oil , gas chromatography-mass spectrometry , sensory analysis , enantiomer , flavor

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