Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia

Selli S., Cabaroglu T., Canbas A., Erten H., Nurgel C., Lepoutre J., ...Daha Fazla

FOOD CHEMISTRY, cilt.85, sa.2, ss.207-213, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 85 Sayı: 2
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.foodchem.2003.06.008
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.207-213
  • Anahtar Kelimeler: wine, cv. Kalecik Karast, volatile compounds, GC-O analysis, AROMA COMPONENTS, IMPACT ODORANTS, IDENTIFICATION, MUSCAT, PRECURSORS, LOUREIRA, MERLOT, GRAPES, THIOLS, VINE
  • Çukurova Üniversitesi Adresli: Evet

Özet

Volatile composition of red wines made from cv. Kalecik Karast, a native grape variety of Vitis vinifera grown in Turkey, was investigated during two vintages. Volatile compounds were extracted with dichloromethane, and then analysed by gas chromatography-flame ionisation detection (GC/FID) and gas chromatography-mass spectrometry (GC/MS). Seventy-eight aroma compounds were identified. Isoamyl alcohol, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate, 2-phenyl ethanol and octanoic acid were potent aroma compounds on the basis of gas chromatography/olfactometry (GC/O) analysis and odour activity values (OAVS). (C) 2003 Elsevier Ltd. All rights reserved.