Flavour evaluation of three black mulberry (Morus nigra) cultivars using GC/MS, chemical and sensory data


Elmaci Y. , ALTUG T.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.82, ss.632-635, 2002 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 82 Konu: 6
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1002/jsfa.1085
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.632-635

Özet

The flavour characteristics of three black mulberry (Morus nigra) cultivars from the Aegean region of Turkey were investigated using GC/MS and sensory analysis techniques. A total of IS flavour compounds were identified by GC/MS in the three cultivars. Total sugar content varied between 11.3 and 16.2%, pH between 3.60 and 3.80 and total acidity between 1.51 and 1.79%. The sensory assessment indicated that black mulberry has fruity, sweet, sour, musky and woody flavour notes and fruity, acid, musky, leafy and woody-fresh aroma characteristics. The evaluation of GC/MS and sensory data revealed that ethyl linolenate was the most effective compound contributing to the unique flavour of black mulberry. (C) 2002 Society of Chemical Industry.