Characterization of aroma and aroma-active compounds of Turkish turmeric (Curcuma longa) extract

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turmeric, curcuma longa, volatile compounds, aroma–active compounds, purge and trap, aroma extract dilution analysis


This study was aimed to determine aroma and aroma–active compounds of Turkish turmeric extract by using gas chromatography–mass spectrometry. The volatile compounds of turmeric extract were isolated by the purge and trap extraction method. A total of 21 volatile compounds including volatile phenols, terpenoid alcohols, terpenes, esters, alcohols, aldehydes and terpenoid ketone were identified. The total amount of flavor compounds was found to be 49 561 µg/kg. It was assigned that phenols were the major compounds, followed by terpenoid alcohols. Among these compounds, guaiacol and cuminic alcohol were determined as the most abundant compounds with the amount of 11 479 µg/kg and 10 059 µg/kg, respectively. The results of aroma extract dilution analysis displayed 13 odour–active compounds. Flavor dilution factors of potent odorants ranged from 16 to 2048. Guaiacol (medicine, phenol) and α–curcumene (herbal) had the strongest aroma with the flavor dilution factor of 2048 and 1024.