E-ISSN 2564-615X
Research Article
Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice
1 Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Gaziantep University, Gaziantep, Turkey  
2 Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey  
3 Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, Adana, Turkey  
Eurobiotech J 2017; 1: 226-229
DOI: 10.24190/ISSN2564-615X/2017/03.05
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The present research was planned to characterize the aroma composition of Viburnum opulus L. which is one important members of the Caprifoliaceae family. Volatile components of Viburnum opulus L. were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction method gave highly representative aromatic extract of the studied sample. A total of 47 aroma compounds were found including acids, alcohols, ketones, volatile phenols, aldehydes, furans, lactones, an ester a terpene and a pyranone. Among all aroma compounds, isovaleric acid was found as the most abundant aroma compound in the fermented GR juice, having a 30% of total aroma concentration. Butanoic acid, 4-methyl catechol and propanoic acid were other aroma compounds found in higher concentrations (18%, 11% and 6% respectively).

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