Development of bergamot flavors according to their enantiomeric state

Gülşah Gedik

Article Details

Development of bergamot flavors according to their enantiomeric state

Authors:

Gülşah Gedik

Publisher:

Marmara University

Main Topics:

Pharmaceutical Biotechnology

Journal:

Journal of Research in Pharmacy Vol.26 Issue 4, pp.842-848

Document Type:

Article

Publication Date:

6/2025

Document Language:

English

Document ID (Org No.):

2001347277

pISSN:

2630-6344

Keywords:

Abstract:

 In our study, enantiomers of bergamot essence components were investigated. Afterwards, the flavoring effects of each of its optical isomers were investigated. Our aim is to find and develop the product with the strongest aroma effect. The effects of components that determine the quality of bergamot oil on values such as odor, taste and colour were investigated by gas chromatography-mass spectrometry GC-MS and sensory analysis evaluation. Moreover, application studies taken place in which shelf life studies be monitored depending on the use of antioxidants. Application and GC results were examined. In line with these results, it was determined that butylated hydroxy anisole BHA, caffeic acid and gallic acid kept the product stable until the end of the 18th month.

 In our study, enantiomers of bergamot essence components were investigated. Afterwards, the flavoring effects of each of its optical isomers were investigated. Our aim is to find and develop the product with the strongest aroma effect. The effects of components that determine the quality of bergamot oil on values such as odor, taste and colour were investigated by gas chromatography-mass spectrometry GC-MS and sensory analysis evaluation. Moreover, application studies taken place in which shelf life studies be monitored depending on the use of antioxidants. Application and GC results were examined. In line with these results, it was determined that butylated hydroxy anisole BHA, caffeic acid and gallic acid kept the product stable until the end of the 18th month.

 In our study, enantiomers of bergamot essence components were investigated. Afterwards, the flavoring effects of each of its optical isomers were investigated. Our aim is to find and develop the product with the strongest aroma effect. The effects of components that determine the quality of bergamot oil on values such as odor, taste and colour were investigated by gas chromatography-mass spectrometry GC-MS and sensory analysis evaluation. Moreover, application studies taken place in which shelf life studies be monitored depending on the use of antioxidants. Application and GC results were examined. In line with these results, it was determined that butylated hydroxy anisole BHA, caffeic acid and gallic acid kept the product stable until the end of the 18th month.

 In our study, enantiomers of bergamot essence components were investigated. Afterwards, the flavoring effects of each of its optical isomers were investigated. Our aim is to find and develop the product with the strongest aroma effect. The effects of components that determine the quality of bergamot oil on values such as odor, taste and colour were investigated by gas chromatography-mass spectrometry GC-MS and sensory analysis evaluation. Moreover, application studies taken place in which shelf life studies be monitored depending on the use of antioxidants. Application and GC results were examined. In line with these results, it was determined that butylated hydroxy anisole BHA, caffeic acid and gallic acid kept the product stable until the end of the 18th month.

Article Details

Development of bergamot flavors according to their enantiomeric state

Authors: Gülşah Gedik

Publisher: Marmara University

Main Topics: Pharmaceutical Biotechnology

Journal: Journal of Research in Pharmacy Vol.26 Issue 4, pp.842-848

Document Type: Article

Publication Date: 6/2025

Document Language: English

Document ID (Org No.): 2001347277

pISSN: 2630-6344

bergamot oil

gas chromatography-mass spectrometry

sensory analysis

enantiomer

flavor

Issues

Authors:

Gülşah Gedik

Publisher:

Marmara University

Main Topics:

Pharmaceutical Biotechnology

Journal:

Journal of Research in Pharmacy Vol.26 Issue 4, pp.842-848

Document Type:

Article

Publication Date:

6/2025

Document Language:

English

Document ID (Org No.):

2001347277

pISSN:

2630-6344