Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography-mass spectrometry

Kafkas E., Cabaroglu T., Selli S., Bozdoğan A., Kurkcuoglu M., Paydas S., ...Daha Fazla

FLAVOUR AND FRAGRANCE JOURNAL, cilt.21, sa.1, ss.68-71, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 1
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1002/ffj.1503
  • Dergi Adı: FLAVOUR AND FRAGRANCE JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.68-71
  • Anahtar Kelimeler: strawberry wine, aroma, HS-SPME, IM-SPME, FLAVOR COMPOUNDS, BIOSYNTHESIS, COMPONENTS, PRESSURE
  • Çukurova Üniversitesi Adresli: Evet

Özet

Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid-phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (ethyl hexanoate, ethyl octanoate, octyl acetate, methyl decanoate, ethyl-9-decanoate, ethyl decanoate, ethyl cinnamate and ethyl dodecanoate), and (E)-nerolidol could be identified. Seven esters (amyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, ethyl-9-decenoate, ethyl decanoate and ethyl cinnamate) together with (E)-nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM-SPME. Copyright (c) 2005 John Wiley & Sons, Ltd.