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55 2016

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2016

Amanpour, A. – Kelebek, H. – Selli, S.
Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique
Journal of Food and Nutrition Research, 55, 2016, č. 2, s. 141-147

Serkan Selli, Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, 01330 Adana, Turkey; Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey. E-mail:, tel.: +90-322-3386173; fax: +90-322-3386614

Received 29 January 2016; 1st revised 11 March 2016; accepted 31 March 2016; published online 4 April 2016.

Súhrn: Aroma composition obtained from Iranian dried Heracleum persicum Desf. ex Fisch. was analysed by the gas chromatography-mass spectrometry (GC-MS) technique. For the first time in this plant aroma, the solvent-assisted flavour evaporation (SAFE) extraction method with dichloromethane was used prior to GC-MS. A total of 26 aroma compounds comprising esters, terpenes, acids, alcohol and aldehyde were identified and quantified in dried H. persicum fruit. Among the detected compounds, esters were present on highest levels, followed by terpenes. Hexyl butyrate was quantitatively the main aroma compound in this fruit, representing 65.6% of the total aroma compounds analysed, followed by octyl acetate (18.2%), hexyl isobutanoate (5.6%), ?-terpinene (1.6%) and o-cymene (1.3%).

Kľúčové slová: Heracleum persicum; fruits; aroma; gas chromatography-mass spectrometry

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