Aroma compounds and chemical content of four selected mulberry genotypes using gas chromatography (gc-ms) in Turkey

Yıl 2023, Cilt: 7 Sayı: 2, 30 - 32, 28.12.2023

Ayşegül Burğut , Mesut Ada , Ömer Faruk Bilgin , Ebru Kafkas

Öz

The objective of this work was to identify and quantify the volatile compounds, pH, and soluable solid content (SSC) in four mulberry genotypes. The volatile compounds were extracted by solid phase microextraction (SPME). The pH results of the four mulberry genotypes were changed from 5.99 to 6.47. Soluable solid matter (SSM) of A5 genotype (Morus alba L.) had the highest rate of 14.6%, followed by S7 (Molus rubra L.) with %14.04, P1 genotype (M. alba var. laevigata) with %13.24, and S6 (Morus rubra L.) with %12. Identification and quantification of aroma components in the four mulberry genotypes were performed by gas chromatography using a mass selective detector (GS-MS). We detetermined 21 aroma compounds (2 esters, 3 alcoholes, 1 aldehydes, 4 ketones, 11 acids) in P1 genotype, 20 aroma compound (4 alcoholes, 1 aldehydes, 2 ketones, 12 acids, 1 other compound) in S7 genotype, 14 compound (1 esters, 1 alcohole, 0 aldehydes, 2 ketones, 10 acids) in A5 genotype, and 16 aroma compound (1 esters, 3 alcoholes , 0 aldehydes, 1 ketones, 11 acids) in S6 genotype. Esters, terpenes, aldehyde, and ketones were identified to be the small classes of aroma compounds in the mulberry fruit samples. Alcohols were the most considerable group of volatile compounds in mulberry. Among the alcohols, 2-(2-ethoxy ethoxy) ethanol was the most abundant component in fruits of four mulberry genotypes. In addition to alcohols, one of the most extensive aroma compounds, which are acids, account for one of the most significant proportions of the total aroma composition in terms of the number of aroma components. This study provides valuable information about the volatile compounds in mulberry fruits. This information can be used to develop new cultivars of mulberry fruits with improved aroma

Anahtar Kelimeler

Morus alba L., Morus rubra L., Morus alba var. laevigata, SSC, pH, aroma content

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