Comparison of volatiles in various raspberry fruits by HS/SPME/GC/MS techniques
As a member of the Rosaceae family raspberry (Rubus idaeus L.) produce a red fruit with a sweet but enthuastic flavor. Volatile compounds play a key role in the formation of the flavor of food products. The chemical and physical properties of different volatiles vary, and this may influence the results obtained in volatile determination depending on the method used. Headspace and solvent extraction methods are mostly used to characterize berry aroma by combined with GC/MS techniques. HS-SPME (headspace-solid phase micro extraction) technique is a solvent-free, in-expensive, rapid and versatile method for the extraction of organic compounds. Although, the economic and nutritional importance of raspberry, there has been very limited papers previously published related to volatile compounds of this fruit. The aim of the present work was to compare various raspberry varieties such as Kweli, Tulameen and Imara by HS-SPME GC/MS (gas chromatography/mass spectrometry) techniques based on their volatile profiles. According to the results, volatile compounds were differed when used various SPME fibers for the extraction.
Kafkas, E., Sönmez, D.A., Oguz, İ.B. and Attar, Ş.H. (2019). Comparison of volatiles in various raspberry fruits by HS/SPME/GC/MS techniques. Acta Hortic. 1265, 293-300
SPME, raspberry, GC/MS, volatiles