Determination of Aroma Compounds in Blackberry by GC/MS Analysis

Research paper by N. Turemis, E. Kafkas, S. Kafkas, M. Kurkcuoglu, K. H. C. Baser

Indexed on: 01 Mar '03Published on: 01 Mar '03Published in: Chemistry of Natural Compounds


The aromatic composition of five blackberry cultivars (Bursa 2, Navaho, Nessy, Chester Thornless, and Jumbo) was studied. The Im-SPME (Immersion Solid Phase Micro Extraction) extraction technique was applied and the samples were analyzed by GC/MS. Furfural and its derivatives were found to be the major aromatic compounds and 5-hydroxymethylfurfural was the most abundant compound in all the blackberry varieties.

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