Determination of Prunus mahaleb L. (Mahaleb) Kernel Adulteration Using Volatile Compounds Combined with Chemometrics

Prunus mahaleb L. (mahaleb) kernel was used in food products due to its pleasant flavour. In this study, it was aimed to determine the adulteration of mahaleb kernel using sour cherry and apricot kernel. Adulteration of mahaleb kernel cannot be determined by proximate composition, colour values (L*, a*, and b*), and powder characteristics (particle density, bulk density, tapped density, flowability, cohesiveness, wettability, solubility, and dispersibility). On the other hand, volatile compounds could be used in the determination of adulteration. Styrene was determined to be a marker to identify sour cherry adulteration. Also, ethyl acetate and sulphur dioxide were determined to be distinctive in apricot kernel adulteration. While the main volatile compound of mahaleb kernel was coumarin (57.01 mg/kg), the main volatile compound became benzaldehyde when mahaleb was adulterated with more than 5% sour cherry kernel or more than 10% apricot kernel.