Flavour characterization of sumach (Rhus Coriaria L.) by means of GC/MS and sensory flavour profile analysis techniques

International Journal of Food Properties

Volumn 12, Issue 2, 2009, Pages 379-387

  Bahar, Banu ^a   Altug, Tomris ^b  

^a MATERIALS INSTITUTE   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Flavour profile of Sumach; Gas chromatography (GC) mass spectrometry analysis (MS) of sumach; Sumach; Sumach flavour

Indexed keywords

CARYOPHYLLENE; CARYOPHYLLENE OXIDE; DESCRIPTORS; EXTRACTION METHOD; FLAVOUR PROFILE OF SUMACH; GC/MS ANALYSIS; ISOLATION TECHNIQUES; LIQUID-LIQUID EXTRACTION; MALIC ACIDS; PROFILE ANALYSIS; SC-CO2 EXTRACTION; SUMACH; SUMACH FLAVOUR; WATER EXTRACTS;

ACIDS; CHROMATOGRAPHIC ANALYSIS; DISTILLATION; ESSENTIAL OILS; GAS CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETERS; MASS SPECTROMETRY; WATER ANALYSIS;

SOLVENT EXTRACTION;

CITRUS LIMON; HEDERA; RHUS CORIARIA;

EID: 70449569323     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701799249     Document Type: Article

References (28)

1. Bloshenko, E.K.; Letchamo, W. In Characterization of natural distribution and some biological traits of sumach (Rhus coriaria) in central asia. Proceedings of the International Symposium on Medicinal and Aromatic Plants; Craker, L.E.; Nolan, L.; Shetty, K.; Eds.; Acta Horticulture 1996, 426, 113-119.
2. Brunke, E.J.; Fischer, N.; Hammerschmidt, F.J.; Schmaus, G. Sumach-An Oriental Spice: The essential oil of the fruits of Rhus coriaria L. Dragoco Report. Flavouring Information Service: Holzminden, Germany, 1993; No.3, 80-95.
3. Kurucu, S.; Koyuncu, M.; Güvenç, A.; Ba4er, K.H.C.; Özek, T. The essential oils of Rhus coriaria L. (Sumac). Journal of Essential Oil Research 1993, 481-486.
4. Zalacain, A.; Prodanov, M.; Carmona, M.; Alonso, G.L. Optimisation of extraction and identification of gallotannins from sumac leaves. Biosystems Engineering 2003, 84 (2), 211-216.
5. Sezik, E.;Yeşilada, E.; Honda, G.; Takaishi, Y.; Takeda, Y.; Tanaka, T. Traditional medicine in Turkey X. Folk medicine in Central Anatolia. Journal of Ethnopharmacology 2001, 75, 95-115.
6. Lev; E.; Amar, Z. Ethnopharmacological survey of traditional drugs sold in Israel at the end of the 20th century. Journal of Ethnopharmacology. 2000, 72, 191-205.
7. Bestmann, H.J.; Classen, B.; Kobold, U.; Vostrowsky, O.; Klingauf, F.; Stein, U. Steam volatile constituents from leaves of Rhus typhina. Phytochemistry 1988, 27 (1), 85-90.
8. Schmidt, J.; Porzel, A.; Adam, G. 3a,20-dihydroxy-3b,25-epoxylupane, a triterpene from Rhus typhina. Phytochemistry 1998, 49 (7), 2049-2051.
9. Tsankova, E.T.; Dyulgerov, A.S.; Milenkov, B.K. Chemical composition of the Bulgarin sumac oil, Journal of Essential Oil Research 1993, 5, 205-207.
10. Iauk, L.; Caccamo, F.; Speciale, A.M.; Tempera, G.; Ragusa, S.; Pante, G. Antimicrobial activity of Rhus coriaria L. leaf extract. Phytotherapy Research 1998, 12, 152-153.
11. Dǐrak, M.; Alma, M.H.; Ilçim, A. Antibacterial and antifungal activities of Turkish medicinal plants. Pharmaceutical Biology 2001, 39 (5), 346-350.
12. Sǎdiç, O.; Özcan, M. Antibacterial activity of Turkish spice hydrosols, Food Control 2003, 14, 141-143.
13. Özcan, M. Effect of sumac (Rhus coriaria L.) extracts on the oxidative stability of peanut oil. Journal of Medicinal Food 2003, 6 (1), 63-66.
14. Özcan, M. Antioxidant activities of rosemary, sage and sumach extracts and their combinations on stability of natural peanut oil. Journal of Medicinal Food. 2003, 6 (3), 267-270.
15. Candan, F.; Sokmen, A. Effects of Rhus coriaria L. (Anacardiaceae) on lipid peroxidation and free radical scavenging activity. Phytotheraphy Research. 2004, 18, 84-86.
16. Verzele, M.; Delahaye, P.; Van Damme, F. Determination of the tanning capacity of tannic acids by high-performance liquid chromatography. Journal of Chromatography 1986, 362, 363-374.
17. Özcan, M. Mineral contents of some plants used as condiments in Turkey. Food Chemistry 2004, 84, 437-440.
18. Heath, H.B.; Reineccius, G. Flavor and Its Study. In Flavor Chemistry and Technology; Heath, H.B.; Reineccius, G.; Eds.; Avi Book: New York, 1986; 3-42.
19. Lang, Q.; Wai, C.M. Supercritical fluid extraction in herbal and natural product studies-a practical review. Talanta 2001, 53, 771-782.
20. Reverchon, E. Supercritical fluid extraction and fractionation of essential oils and related products. Journal of Supercritical Fluids 1997, 10, 1-37.
21. Pourmortazavi, A.M.; Baghaee, P.; Mirhosseini, M.A. Extraction of volatile compounds from Juniperus communis L. leaves with supercritical fluid carbon dioxide: comparison with hydrodistillation. Flavour and Fragrance Journal 2004, 19 (5), 417-420.
22. ISO Standards. Spices, Condiments and Herbs-Determination of Volatile Oil. International Standardization Organization. No:6571, Geneva, 1984.
23. ISO Standards. Sensory Analysis-Methodology-Flavour Profile Method. International Standardization Organization. No:6564, Geneva, 1985.
24. Bayram, O. Spray drying of sumac flavor using different carriers. MSc Thesis. Gaziantep University, Turkey, 2000; 72pp.
25. Acree, T.; Arn, H., Gas chromatography-olfactometry (GCO) of natural products. [Internet document] URL http://flavornet.org/flavournet.html. Accessed 17/02/2005.
26. Anonymous. Aroma Descriptors. University of Florida, Citrus Research and Education Center, Color and Flavor Chemistry Group. Document available at http://www.crec.ifas.ufl.edu/crec-websites/ Rouseff/index.htm# (last accessed February 18, 2005).
27. O'Mahony, M. Sensory Evaluation of Food. Statistical Methods and Procedures. Marcel Dekker, Inc.: New York, 1986; 487pp.
28. Shohet, D.; Wills, R.B.H. Characteristics of extracted valerinic acids from valerian (Valeriana Officinalis) root by supercritical fluid extraction using carbon dioxide. International Journal of Food Properties 2006, 9 (2), 325-329.