Investigation of aroma components obtained by HS-SPME (Headspace-solid phase microextraction) method of wild strawberry (Fragaria vesca L.) and strawberry (Fragaria x ananassa Duch.) fruits

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dc.contributor.authorÖz, Mehmet
dc.contributor.authorBaltaci, Cemalettin
dc.contributor.authorFidan, Muhammed Said
dc.date.accessioned2026-02-08T15:08:08Z
dc.date.available2026-02-08T15:08:08Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractWild strawberries (Fragaria vesca) are in the category of non-wood forest products due to their unique fragrance, aroma, and natural ability to grow. In this study, aroma components of wild strawberry (Fragaria vesca) and strawberry (Fragaria x ananassa) fruits were determined by Headspace-Solid Phase Micro-Extraction technique combined with Gas chromatography-mass spectrometry (HS-SPME/GC-MS). In addition, it aimed to compare the results of both fruits with each other by chemical classification of the aroma components determined from wild strawberry and strawberry fruits. As a result of the HS-SPME/GC-MS analysis; 50 and 76 aroma components were determined in wild strawberry and strawberry fruits, respectively. The structure of aroma components was defined as 97.63% of wild strawberries and 98.26% of strawberries. The main components in the aroma compounds are 2-undecanone (10.38%), ?-decalactone (8.81%), and eugenol (7.14%) in wild strawberry fruit; nerolidol (29.44%), ?-decalactone (26.36%) and bisabolol oxide II (4.23%) were found in strawberry fruits. In addition, chemical classes of identified aroma compounds were determined as ester, terpene or terpenoid, fatty acids, aldehyde, and ketone classes in Fragaria vesca and Fragaria x ananassa fruits. When the results are examined, it is seen that strawberry fruits are found to be higher than wild strawberry fruits in terms of percentage of aroma components, number of aroma components, and percentage of dominant components.
dc.identifier.doi10.17714/gumusfenbil.1444285
dc.identifier.endpage833
dc.identifier.issn2146-538X
dc.identifier.issue3
dc.identifier.startpage824
dc.identifier.trdizinid1264126
dc.identifier.urihttps://doi.org/10.17714/gumusfenbil.1444285
dc.identifier.urihttps://hdl.handle.net/20.500.12885/4817
dc.identifier.volume14
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofGümüşhane Üniversitesi Fen Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR-Dizin_20260207
dc.subjectFruit
dc.subjectAroma components
dc.subjectHS-SPME/GC-MS
dc.subjectWild strawberry
dc.titleInvestigation of aroma components obtained by HS-SPME (Headspace-solid phase microextraction) method of wild strawberry (Fragaria vesca L.) and strawberry (Fragaria x ananassa Duch.) fruits
dc.typeArticle

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