Determination of aroma compounds in some native apricot varieties grown in Malatya using GC-MS-Olfactometry techniques and effects of some technological process on these compounds

In this study, free and bound aroma compounds of the varieties of Hacıhaliloğlu, Kabaaşı, Soğancı and Şekerpare apricots and aroma active compounds which characterize these varieties were determined. Of these varieties, effects of driying metods and sulphuring dosage on aromatic compounds of Hacıhaliloğlu and Kabaaşı and effect of two different commercial enzymes on the aroma compounds of apricot pulp produced from Tokaloğlu cultivar were also investigated. Aroma compounds were extracted by liquid-liquid and solid phase extraction techniques. The concentration, identification of aroma compounds and determination of aroma active compounds were done by GC-MS-Olfactometry technique.From fresh apricot varieties; 36 aroma compounds, 15 aroma-active compounds in Hacıhaliloğlu, 42 aroma compounds, 16 aroma-active compounds in Kabaaşı, 46 aroma compounds, 20 aroma-active compounds in Soğancı and 45 aroma compounds, 14 aroma-active compounds in Şekerpare were determined. In general, basic active compounds responsible for characteristic aroma of Malatya fresh apricots were lactones, norisoprenoids and C6 compounds, but these compounds varied depending on the variety and climate conditions. Drying and sulphuring treatment significantly affected aroma compounds. Amount of aroma compounds in naturally dried apricots (gün kurusu) were higher than in dried apricot with sulphuring process. As the results of apricot pulp trials applied different commercial enzymes, in control; 58 free and 21 bound compounds, in the samples containing AR2000 and Novorom Blanc enzymes 62 free and 21 bound compounds were identified. Application of commercial enzymes increased amounts of norisoprenoids and terpenes.