Kayseri İli Çiçek Balının Aroma Maddeleri Bileşimi

Bu çalışmada, Kayseri iline ait çiçek balının aroma maddeleri bileşimi gaz kromatografisi -kütle spektrometresi (GC-MS) yardımıyla incelenmiştir. Baldaki aroma maddeleri diklorometan çözgeni kullanılarak sıvı-sıvı ekstraksiyon yöntemiyle ekstrakte edilmiştir. Temsili test ile yapılan analiz sonuçlarına göre kullanılan ekstraksiyon yöntemiyle elde edilen aromatik ekstrakt, bal kokusuna oldukça benzer bulunmuştur. GC-MS analiz sonuçlarına göre çiçek balında 11 adet asit, 5 adet alkol, 5 adet aldehit, 4 adet keton, 3 adet terpen, 3 adet lakton, 3 adet fenol, 3 adet ester, 3 adet piran ve 1 adet norisoprenoid olmak üzere toplam 41 adet aroma maddesi belirlenmiştir.

Anahtar Kelimeler:

Çiçek balı, aroma maddeleri, sıvı-sıvı ekstraksiyon, temsili test

Aroma Composition of Floral Honey obtained from Kayseri Province (Turkish with English Abstract)

In this study, aroma composition of floral honey obtained from Kayseri province was analyzed by gas chromatography-mass spectrometry (GC-MS). Liquid–liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis (representivaness test), the aromatic extract obtained by liquid–liquid extraction was representative of honey odour. The results of GC-MS analysis showed that totally 41 aroma compounds including 11 acids, 5 alcohols, 5 aldehydes, 4 ketones, 3 terpenes, 3 lactones, 3 phenols, 3 esters, 3 pyrans and 1 norisoprenoid were identified and quantified.

Keywords:

Flower honey, aroma compounds, extraction, representative test,

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