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., ...More

FOOD CHEMISTRY, vol.85, no.2, pp.207-213, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 85 Issue: 2
  • Publication Date: 2004
  • Doi Number: 10.1016/j.foodchem.2003.06.008
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.207-213
  • Keywords: wine, cv. Kalecik Karast, volatile compounds, GC-O analysis, AROMA COMPONENTS, IMPACT ODORANTS, IDENTIFICATION, MUSCAT, PRECURSORS, LOUREIRA, MERLOT, GRAPES, THIOLS, VINE
  • Çukurova University Affiliated: Yes

Abstract

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.