Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. osbeck)

SELLİ S., Canbaş A., Varlet V., Kelebek H., Prost C., Serot T.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.56, no.1, pp.227-234, 2008 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 1
  • Publication Date: 2008
  • Doi Number: 10.1021/jf072231w
  • Journal Name: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.227-234
  • Keywords: representativeness, olfactometry, aroma-active compounds, orange wine, cv. Kozan orange, GAS-CHROMATOGRAPHY-OLFACTOMETRY, FLAVOR COMPONENTS, AROMA COMPOUNDS, IMPACT ODORANTS, VALENCIA LATE, KEY ODORANTS, APPLE AROMA, REPRESENTATIVENESS, FRESH, JUICE
  • Çukurova University Affiliated: Yes

Abstract

The aroma-active compounds of cv. Turkish Kozan orange wine were analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of orange wine odor. A total of 63 compounds were identified and quantified in orange wine. The results of the gas chromatography-olfactometry analysis showed that 35 odorous compounds were detected by the panelists. Of these, 28 aroma-active compounds were identified. Alcohols followed by terpenes and esters were the most abundant aroma-active compounds of the orange wine. Among these compounds, ethyl butanoate (fruity sweet), 3-methyl-1-pentanol (roasty), linalool (floral citrusy), gamma-butyrolactone (cheesy burnt sugar), 3-(methylthio)-propanol (boiled potato, rubber), geraniol (floral citrusy), and 2-phenylethanol (floral rose) were the most important contributors to the aroma of the orange wine because they were perceived by all eight panelists.