Beypazarı Havucunun Taşıyıcı ve Tuzak (Purge and Trap) Yöntemi ile Aroma Profilinin Belirlenmesi

Öz

Havuç (Daucus carota L.) sahip olduğu zengin besin içeriği ve sağlık üzerindeki olumlu etkileri sayesinde uzun yıllardır dikkat çeken popüler bir gıda kaynağıdır. Ankara, Türkiye’de havuç üretiminde önde gelen illerden biri olup, en yüksek üretim kapasitesine sahip iller arasında ikinci sırada yer almaktadır. Hem sahip olduğu üretim kapasitesi hem de literatürde bölgede yetiştirilen havuçlar ile ilgili yapılmış çalışmaların kısıtlı olması sebebiyle bu çalışmada Ankara iline bağlı Beypazarı ilçesinde yetiştirilen ve bölgede “kumlu havuç” olarak da bilinen havucun aroma profili incelenmiştir. Bu amaçla havuç örneklerinin aroma profilleri taşıyıcı ve tuzak (purge and trap) metodu ve gaz kromatografisi-kütle spektrometrisi (GC-MS) kullanılarak belirlenmiştir. Çalışma sonucunda 24 adet aroma bileşiği tespit edilmiş ve en baskın aroma bileşik grubu terpenler olmuştur. En baskın aroma bileşikleri sırasıyla (E)-γ-bisabolen (1525 mg/kg) ve karyofilen (1272 mg/kg) olmuştur. Elde edilen sonuçlar Beypazarı’nda yetiştirilen havucun aroma profili üzerine temel oluşturmakta ve havuç bazlı ürünlerin geliştirilmesi açısından önemli bir bilimsel altyapı sunmaktadır.

Anahtar Kelimeler

• havuç
• aroma
• Beypazarı
• GC-MS
• purge and trap

Determination of Aroma Profile of Beypazarı Carrots by Purge and Trap Method

Öz

Carrots (Daucus carota L.) have been a popular food source for many years, attracting attention due to their rich nutritional content and positive health effects. Ankara is one of the leading provinces in carrot production in Turkey and ranks second among the provinces with the highest production capacity. Due to both its production capacity and the limited literature on carrots grown in the region, this study examined the aroma profile of carrots grown in the Beypazarı district of Ankara, also known locally as "sandy carrots". For this purpose, the aroma profiles of carrot samples were determined using purge and trap method and gas chromatography-mass spectrometry (GC-MS). Twenty-four aroma compounds were identified, with terpenes being the most dominant aroma compound group. The most dominant aroma compounds were (E)-γ-bisabolene (1525 mg/kg) and caryophyllene (1272 mg/kg), respectively. The results obtained provide a basis for the aroma profile of carrots grown in Beypazarı and provide a significant scientific basis for the development of carrotbased products.

Anahtar Kelimeler

• carrot
• aroma
• Beypazarı
• GC-MS
• purge and trap

Kaynakça

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