Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia


Selli S. , Cabaroglu T. , Canbas A., Erten H. , Nurgel C., Lepoutre J., ...Daha Fazla

FOOD CHEMISTRY, cilt.85, ss.207-213, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 85 Konu: 2
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.foodchem.2003.06.008
  • Dergi Adı: FOOD CHEMISTRY
  • Sayfa Sayıları: ss.207-213

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.