Flavour components of orange wine made from a Turkish cv. Kozan

Selli S., Cabaroglu T., CANBAS A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.38, sa.5, ss.587-593, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38 Sayı: 5
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1046/j.1365-2621.2003.00691.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.587-593
  • Anahtar Kelimeler: Amberlite XAD-2 resin, aroma, orange wine, volatile components, AROMA COMPONENTS, ODORANTS, GRAPES, EXTRACTION, VARIETIES, NOIR
  • Çukurova Üniversitesi Adresli: Evet

Özet

Volatile flavour components of a wine made from orange variety Kozan were isolated by adsorption on Amberlite XAD-2 resin followed by extraction with pentane-dichloromethane (2 : 1, v/v), identification by GC-MS and quantification by GC-FID using an internal standard method. In the Kozan wine, seventy-five volatile components, including terpenes (twenty), alcohols (sixteen), esters (eighteen), volatile phenols (eleven), acids (five), ketones (two), aldehyde (one), lactone (one) and C-13-norisoprenoid (one) were identified. Isoamyl alcohol, 2-phenylethanol, linalool, terpinene-4-ol and ethyl-4-hydroxy butanoate were the main components. Considering their threshold values and the concentrations they are present in, the most potent aroma compounds of the orange wine were ethyl hexanoate, ethyl octanoate, linalool, citronellol, 2-phenylethanol and eugenol.