KAYSERİ İLİ ÇİÇEK BALININ AROMA MADDELERİ BİLEŞİMİ.

In this study, aroma composition of floral honey obtained from Kayseri province was analyzed by gaschromatography-mass spectrometry (GC-MS). Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis (representivaness test), the aromaticextract obtained by liquid-liquid extraction was representative of honey odour. The results of GC-MSanalysis showed that totally 41 aroma compounds including 11 acids, 5 alcohols, 5 aldehydes, 4 ketones,3 terpenes, 3 lactones, 3 phenols, 3 esters, 3 pyrans and 1 norisoprenoid were identified and quantified. [ABSTRACT FROM AUTHOR]