Hort. Sci. (Prague), 2025, 52(1):53-60 | DOI: 10.17221/157/2023-HORTSCI

Determination of the variation in volatile components during the ripening of Sorbus domestica L. fruitOriginal Paper

Engin Gür1, Mehmet Ali Gündoğdu ORCID...1, Tuba Başaran ORCID...1
1 Department of Horticulture, Faculty of Agriculture, Canakkale Onsekiz Mart University, Canakkale, Türkiye

Sorbus domestica L. is a deciduous shrub-like tree in the Rosaceae family that reaches different heights (3–25 m). The service tree commonly grows in the Marmara region, Central and Western Black Sea regions, and Central Anatolia in Türkiye. The fruit of the service tree called Sorbus domestica, has an essential place in regards to human health in terms of its antioxidant values. The aroma components and phenolic compounds it contains display a variety of physiological traits. This study was carried out to determine the changes in the pomological characteristics and volatile compounds of Sorbus domestica L. fruits in the Tokat region at harvest and the consuming maturities in 2019 and 2020. The aroma extraction from the Sorbus fruits identified esters, alcohols, ketones, aldehydes, terpenes, and other volatile aroma compounds. As a result of the study, differences in aldehydes, esters, and terpene compounds were notable within the scope of the volatile aroma compounds. According to the obtained information, our results identified total aldehydes of 70.64%, esters of 7.49%, and terpenes of 21.35% in Sorbus domestica during the harvest maturity. When Sorbus fruits were left at room temperature until consuming for consumption was reached, the volatile compound rates varied which were 60.59% for the aldehydes, 22.49% for the esters, and 13.20% for the terpenes.

Keywords: aroma; maturity; service tree; rowan

Received: November 30, 2023; Revised: June 18, 2024; Accepted: June 28, 2024; Prepublished online: March 10, 2025; Published: March 28, 2025  Show citation

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Gür E, Gündoğdu MA, Başaran T. Determination of the variation in volatile components during the ripening of Sorbus domestica L. fruit. Hort. Sci. (Prague). 2025;52(1):53-60. doi: 10.17221/157/2023-HORTSCI.
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    References

    1. Unlike other studies, the lack of any study related to the determination of volatile compounds in Sorbus fruits, which are grown in most regions of Türkiye, but not commercially cultivated, increases the importance of this research.
    2. As a result of the research, the volatile compounds were identified using chromatography methods on unripe and matured fruits of Sorbus domestica.
    3. It was determined that the ester and aldehyde compounds comprised the major aroma structure in Sorbus fruits. While the ester ratio was 7.49% in the immature Sorbus fruits, the rate increased to 22.49% with the ripening. This increase in the ester ratio indicates that the fruit aroma
    4. increases to the desired level.
    5. It was determined that the aldehyde compounds were the major aroma compound group in the Sorbus domestica fruits. Aldehydes (70.64%) had the highest ratios in the unripe fruits and decreased to 60.59% in the ripe fruits.
    6. Many studies have reported that rowan fruits have vital properties for human health (Orsavová et al. 2023; Tas et al. 2023). Consumers do not like rowan fruits because they are usually consumed at harvest ripeness. However, it has been determined that when the fruits ripen, the desired volatile compounds are synthesised, and the quality characteristics of the fruits reach the edible and desired levels. Based on the information obtained in this research, significant contributions can be made to the cultivation of Sorbus domestica.
    7. Acknowledgement: The data related to the identification and ratios of aroma compounds of this study are part of the Master's Thesis of Tuba Kartal (2021).
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