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Foods 2017, 6(2), 10; doi:10.3390/foods6020010

Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique

1
Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Gaziantep University, Gaziantep 27100, Turkey
2
Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, Adana 01100, Turkey
3
Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana 01330, Turkey
*
Author to whom correspondence should be addressed.
Academic Editor: Angel A. Carbonell-Barrachina
Received: 28 October 2016 / Revised: 23 January 2017 / Accepted: 25 January 2017 / Published: 8 February 2017
(This article belongs to the Special Issue Flavour Volatiles of Foods)
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Abstract

The present research was planned to characterize the aroma composition of important members of the Lamiaceae family such as Salvia officinalis, Lavandula angustifolia and Mentha asiatica. Aroma components of the S. officinalis, L. angustifolia and M. asiatica were extracted with the purge and trap technique with dichloromethane and analyzed with the gas chromatography–mass spectrometry (GC–MS) technique. A total of 23, 33 and 33 aroma compounds were detected in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively including, acids, alcohols, aldehydes, esters, hydrocarbons and terpenes. Terpene compounds were both qualitatively and quantitatively the major chemical group among the identified aroma compounds, followed by esters. The main terpene compounds were 1,8-cineole, sabinene and linalool in Salvia officinalis, Lavandula angustifolia and Mentha asiatica, respectively. Among esters, linalyl acetate was the only and most important ester compound which was detected in all samples. View Full-Text
Keywords: aroma; purge and trap; Salvia officinalis; Lavandula angustifolia; Mentha asiatica aroma; purge and trap; Salvia officinalis; Lavandula angustifolia; Mentha asiatica
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Sonmezdag, A.S.; Kelebek, H.; Selli, S. Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique. Foods 2017, 6, 10.

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