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Flavour evaluation of three black mulberry ( Morus nigra ) cultivars using GC/MS, chemical and sensory data
Author(s) -
Elmacı Yeşim,
Altuğ Tomris
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1085
Subject(s) - flavour , aroma , cultivar , sugar , food science , chemistry , gas chromatography–mass spectrometry , horticulture , sensory analysis , botany , biology , mass spectrometry , chromatography
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 18 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. © 2002 Society of Chemical Industry
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