Identification of volatile compounds of Turkish local strawberry genotypes using various extraction techniques by GC/MS

Strawberries are one of the mostly preferred berry fruits among the berries and its production is the highest and most demanded by the consumers because of their nutritional properties, inspiring taste and economic values. In Turkey, 'Osmanlı', 'Kara' and 'Tüylü' are described as domestic strawberry cultivars that have different and intensively high flavor profiles. Despite their superior aroma, the fruits are soft and small in size, which greatly limited their production in larger scales commercially. However, these wild domestic cultivars are used as parents for breading studies since the 1960s in Turkey. Extraction techniques have a crucial effect on identification and quantification for fruit volatiles. Many techniques have been found to identify the flavor compounds found in fruits. Headspace extraction method, particularly SPME (solid phase micro extraction), is a solvent-free, inexpensive, rapid and versatile method for the extraction of flavor compounds. In this study, it was aimed to identify volatile compounds of three domestic strawberry cultivars using HS-SPME and liquid-liquid extraction techniques by GC/MS (gas chromatography mass spectrometery) apparatus.