Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment

Selli S., Canbas A., Cabaroglu T., Erten H., Gunata Z.

FOOD CHEMISTRY, vol.94, no.3, pp.319-326, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 94 Issue: 3
  • Publication Date: 2006
  • Doi Number: 10.1016/j.foodchem.2004.11.019
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.319-326
  • Keywords: wine, cv. muscat.of bornova, aroma components, skin contact, WHITE WINE, BOUND FRACTIONS, IMPACT ODORANTS, FLAVOR, GRAPES, EXTRACTION, MUSTS
  • Çukurova University Affiliated: Yes

Abstract

Aroma components of white wine made from cv. Muscat of Bornova, a natives grape variety of Vitis vinifera grown in Turkey, and the effect of skin contact treatment (15 degrees C, 6 and 12 h) on the aromatic profile of this wine were investigated. Aroma components were extracted with dichloromethane and then analysed by gas chromatography(GC)-flame ionisation detection and GC-mass spectrometry. A total of 72 components were identified and quantified. Skin contact treatment increased the amount of total aroma components. Wine produced with 6 h skin contact was the most preferred. From the 72 compounds identified, beta-damascenone, ethyl hexanoate, ethyl butanoate, isoamyl acetate, 2-phenyl ethyl acetate, linalool, geraniol, and 2-phenyl ethanol were impact odourants of Muscat of Bornova wine on the basis of odour activity values (OAVs). (c) 2004 Elsevier Ltd. All rights reserved.