Determination of volatile compounds in sultaniye wine by soled-phase microextraction techniques


Cabaroglu T. , Selli S. , Kafkas E. , Kurkcuoglu M., Canbaş A., Baser K.

CHEMISTRY OF NATURAL COMPOUNDS, cilt.41, ss.382-384, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 41 Konu: 4
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1007/s10600-005-0157-0
  • Dergi Adı: CHEMISTRY OF NATURAL COMPOUNDS
  • Sayfa Sayıları: ss.382-384

Özet

Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by GC-MS. According to the results of analyses, esters were mainly responsible for the flavor of Sultaniye wine, and among these, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and 3-methylbutyl acetate were found to be dominant.