Atıf İçin Kopyala
CABAROĞLU T., Selli S., Kafkas E., Kurkcuoglu M., Canbas A., Baser K.
CHEMISTRY OF NATURAL COMPOUNDS, cilt.41, sa.4, ss.382-384, 2005 (SCI-Expanded)
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Yayın Türü:
Makale / Tam Makale
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Cilt numarası:
41
Sayı:
4
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Basım Tarihi:
2005
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Doi Numarası:
10.1007/s10600-005-0157-0
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Dergi Adı:
CHEMISTRY OF NATURAL COMPOUNDS
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Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Sayfa Sayıları:
ss.382-384
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Anahtar Kelimeler:
Sultaniye wine, SPME, volatiles, ester, GAS CHROMATOGRAPHY/MASS SPECTROMETRY, IMPACT ODORANTS, RED WINES, AROMA, COMPONENTS, EXTRACTION, IDENTIFICATION, FRACTIONS, ESTERS
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Anadolu Üniversitesi Adresli:
Hayır
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.