Flavour evaluation of three black mulberry (Morus nigra) cultivars using GC/MS, chemical and sensory data
2002
Elmaci, Y. | Altug, T.
The flavour characteristics of three black mulberry (Morus nigra) cultivars from the Aegean region of Turkey were investigated using GC/MS and sensory analysis techniques. A total of 18 flavour compounds were identified by GC/MS in the three cultivars. Total sugar content varied between 11.3 and 16.2%, pH between 3.60 and 3.80 and total acidity between 1.51 and 1.79%. The sensory assessment indicated that black mulberry has fruity, sweet, sour, musky and woody flavour notes and fruity, acid, musky, leafy and woody-fresh aroma characteristics. The evaluation of GC/MS and sensory data revealed that ethyl linolenate was the most effective compound contributing to the unique flavour of black mulberry.
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