Determination of Volatile Compounds in Sultaniye Wine by Solid-Phase Microextraction Techniques |
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| Authors: | T Cabaroglu S Selli E Kafkas M Kurkcuoglu A Canbas K H C Baser |
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| Institution: | (1) Faculty of Agriculture, Department of Food Engineering, Cukurova University, 01330 Adana, Turkey;(2) Faculty of Agriculture, Department of Horticulture, Cukurova University, 01330 Adana, Turkey;(3) Faculty of Pharmacy, Department of Pharmacognosy, Anadolu University, 26470 Eskisehir, Turkey |
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| Abstract: | 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.
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Published in Khimiya Prirodnykh Soedinenii, No. 4, pp. 309–310, July–August, 2005. |
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| Keywords: | Sultaniye wine SPME volatiles ester |
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