Determination of volatile compounds in sultaniye wine by soled-phase microextraction techniques

Cabaroglu T., Selli S., Kafkas E., Kurkcuoglu M., Canbaş A., Baser K.

CHEMISTRY OF NATURAL COMPOUNDS, vol.41, no.4, pp.382-384, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 4
  • Publication Date: 2005
  • Doi Number: 10.1007/s10600-005-0157-0
  • Journal Name: CHEMISTRY OF NATURAL COMPOUNDS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.382-384
  • Çukurova University Affiliated: Yes

Abstract

Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by GC-MS. According to the results of analyses, esters were mainly responsible for the flavor of Sultaniye wine, and among these, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and 3-methylbutyl acetate were found to be dominant.