Farklı Kurutma Yöntemlerinin Kereviz (Apium graveolens L. rapaceum) Sap ve Yapraklarının Aroma Profili Üzerine Etkisi

The aromatic stems and leaves of celeriac (Apium graveolens L. rapaceum), which are often underutilized, hold significant potential for evaluation in terms of aroma compounds and possible use as a spice. For this purpose, in this study, stems and leaves of celeriac were dried using oven and sun drying methods. Aroma profiles were analyzed by gas chromatography-mass spectrometry (GC-MS) and odor activity values (OAVs) were also calculated. A total of 17 aroma compounds were identified in both drying methods, with monoterpenes being the most abundant. The dominant compounds included limonene, β-myrcene, and α-osimene. According to the OAVs, 10 compounds stood out, with the highest OAVs recorded for 3-n-butylphthalide and β-myrcene in both samples. The concentration and OAVs of aroma compounds were higher in oven-dried samples compared to sun-dried ones.