Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia
FOOD CHEMISTRY, cilt.85, sa.2, ss.207-213, 2004 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 85 Sayı: 2
- Basım Tarihi: 2004
- Doi Numarası: 10.1016/j.foodchem.2003.06.008
- Dergi Adı: FOOD CHEMISTRY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.207-213
- Anahtar Kelimeler: wine, cv. Kalecik Karast, volatile compounds, GC-O analysis, AROMA COMPONENTS, IMPACT ODORANTS, IDENTIFICATION, MUSCAT, PRECURSORS, LOUREIRA, MERLOT, GRAPES, THIOLS, VINE
- Çukurova Üniversitesi Adresli: Evet
Özet
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.