Yıl 2018, Cilt 4, Sayı 1, Sayfalar 25 - 36 2017-11-07

ÇİÇEK VE PAMUK BALLARINDAKİ UÇUCU BİLEŞİKLERİN ÇÖZGEN YARDIMI İLE AROMA EKSTRAKSİYON YÖNTEMİ KULLANILARAK KARAKTERİZASYONU
CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION

Ahmet Salih Sönmezdağ [1]

125 303

Bu çalışmada, Gaziantep ilinde üretilen çiçek ve pamuk ballarının aroma maddeleri bileşimi, gaz kromatografisi-kütle spektrofotometresi (GC-MS) yardımı ile incelenmiştir. Ballardaki aroma maddeleri, Türkiye’de ilk defa çözgen yardımı ile aroma ekstraksiyon sistemi (SAFE) ve diklorometan çözgeni kullanılarak ekstrakte edilmiştir. SAFE ekstraksiyon yöntemi, aroma maddeleri analizi sırasında istenmeyen yan ürün oluşumunu engellediği için son yıllarda öne çıkan bir yöntemdir. Elde edilen sonuçlara göre, çiçek ve pamuk ballarında sırası ile 36 ve 33 aroma bileşiği belirlenmiş ve toplam miktarları 2043 μg/kg ve 1901 μg/kg olarak tespit edilmiştir. Ballarda miktar olarak öne çıkan kimyasal aroma grupları, asitler ve alkoller olurken bu grupları ketonlar, aldehitler, terpenler ve laktonlar takip etmiştir. Ayrıca, çalışmada tespit edilen feniletil alkol ve sinnamaldehit bileşiklerinin pamuk balları için biyoişaretleyici aroma maddeleri oldukları da düşünülmektedir.

In the present study, the composition of aroma compounds of flower and cotton honey from Gaziantep province investigated by gas chromatography-mass spectrometry (GC-MS). Aroma compounds of honey extracted using solvent-assisted flavor evaporation (SAFE) with dichloromethane for the first time in Turkey. The SAFE extraction method is a prominent method in recent years because it prevents the formation of unwanted by-products during the analysis of aroma compounds. As consequences of results, respectively 36 and 33 aromatic compounds identified and the total concentration of volatile compounds detected 2043 μg/kg and 1901 μg/kg in flower and cotton honey, respectively. Of all aroma compounds detected in the samples, acids, and alcohols were present at the highest level, followed by ketones, aldehydes, terpenes and lactones. Furthermore, phenylethyl alcohol and cinnamaldehyde identified in the study, considered to be main aroma markers of cotton honey. 

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Konular Gıda Bilimleri ve Teknolojisi
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0001-6360-4037
Yazar: Ahmet Salih Sönmezdağ
E-posta: as.sonmezdag@gmail.com
Kurum: Gaziantep Üniversitesi, Güzel Sanatlar Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü, Gaziantep
Ülke: Turkey


Bibtex @araştırma makalesi { jfhs305104, journal = {FOOD and HEALTH}, issn = {}, address = {ScientificWebJournals}, year = {2017}, volume = {4}, pages = {25 - 36}, doi = {10.3153/JFHS18004}, title = {CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION}, key = {cite}, author = {Sönmezdağ, Ahmet Salih} }
APA Sönmezdağ, A . (2017). CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION. FOOD and HEALTH, 4 (1), 25-36. DOI: 10.3153/JFHS18004
MLA Sönmezdağ, A . "CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION". FOOD and HEALTH 4 (2017): 25-36 <http://jfhs.scientificwebjournals.com/issue/31825/305104>
Chicago Sönmezdağ, A . "CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION". FOOD and HEALTH 4 (2017): 25-36
RIS TY - JOUR T1 - CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION AU - Ahmet Salih Sönmezdağ Y1 - 2017 PY - 2017 N1 - doi: 10.3153/JFHS18004 DO - 10.3153/JFHS18004 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 25 EP - 36 VL - 4 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/JFHS18004 UR - http://dx.doi.org/10.3153/JFHS18004 Y2 - 2017 ER -
EndNote %0 FOOD and HEALTH CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION %A Ahmet Salih Sönmezdağ %T CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION %D 2017 %J FOOD and HEALTH %P -2602-2834 %V 4 %N 1 %R doi: 10.3153/JFHS18004 %U 10.3153/JFHS18004