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--- morus_nigra_l [2025/11/03 14:32] – andreas
+++ morus_nigra_l [2025/11/03 14:40] (aktuell) – andreas
@@ Zeile 5: / Zeile 5: @@
 "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." \\
 [Flavour evaluation of three black mulberry (Morus nigra) cultivars using GC/MS, chemical and sensory data., Elmacı, Y., Altuğ, T., Journal of the Science of Food and Agriculture, Vol.82(6), 2002, 632-635]
+Main volatile components of black mulberry fruits were hexanal (20.7-48.8%), (Z)-2-nonenal (2.0-29.4%), nonanal (1.5-13.2%), (E)-2-hexenal (4.6-7.6%), heptanal (1.2-6.6%), phenylacetaldehyde (1.8-4.6%), 2,4-nonanadienal (0.6-3.7%), and acetic acid (0.9-2.2%). \\
+[Calín-Sánchez, Ángel, et al. "Bioactive compounds and sensory quality of black and white mulberries grown in Spain." Plant foods for human nutrition 68.4 (2013): 370-377]
 Nonanal, (E,Z)-2,6-nonadienal, and 2-octanone showed the highest odor activity value (OAV) of volatile components in five mulberry varieties. \\