Determination of volatile compounds in sultaniye wine by soled-phase microextraction techniques
CHEMISTRY OF NATURAL COMPOUNDS, cilt.41, sa.4, ss.382-384, 2005 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 41 Sayı: 4
- Basım Tarihi: 2005
- Doi Numarası: 10.1007/s10600-005-0157-0
- Dergi Adı: CHEMISTRY OF NATURAL COMPOUNDS
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.382-384
- Çukurova Üniversitesi Adresli: Evet
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.