摘要：Juniperus drupacea is a naturally grown tree in the forest on the Taurus Mountains and fruit of the tree is processed into pekmez to cure some illness by villagers. In present study, some chemical and sensory properties of both traditional pekmez and laboratory scale produced ones, which were processed by using different clarification (physical and chemical) and concentration (under vacuum and atmospheric pressure) methods, were compared to determine the most appropriate processing method. According to the analyzed quality parameters, the pekmez processed by addition ash water into the chemically clarified extract and then concentrated under atmospheric pressure was more acceptable.
