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THE DETERMINATION OF AROMA PROFILE OF FRESH GRAPE BOGMA

Year 2018, Volume: 43 Issue: 1, 1 - 10, 15.01.2018

Abstract

In this study, Bogma as a traditional alcoholic beverage in Hatay province was produced from
fresh grape in laboratory conditions based on the traditional methods. The
final product was analyzed for volatile compounds and the aroma profile. For
this purpose, fermentation and distillation were carried out using clay pots,
copper made pots as traditional methods, respectively. Volatile compounds were
determined by gas chromatography-mass spectrometry (GC-MS), whereas aroma
active compounds were determined by gas chromatography-olfactometry (GC-O).
According to the results; Bogma samples consisted of 40 to 50% (v/v) of
ethanol, 5.8 and 16.8mg/100mL mA of total volatile substances and had a density
of 0.9309 and 0.9488 g/cm
3. Furfural was not present in the samples
and there were 43 volatile compounds (12 esters, 18 terpenes, 4 higher
alcohols, 1 aldehyde, 3 phenolic compounds, 1 primary alcohol, 1 ketone and 4
other unknown volatiles).Of the 43 compounds, 27 volatiles were identified in
GC-MS that 18 were identified in both GC-MS and GC-O and 26 were identified as
aroma active compounds. Of which, 8 were detected only at the sniffing port.

References

  • 1. Akçan, R. ve Lale, A. (2017). Trans-anethole concentrations in bogma raki. Letter to the Editor. Human and Experimental Toxicology 1–2. DOI: 10.1177/0960327116641737
  • 2. Arslan, N., Gürbüz, B, Sarıhan, E.O, Bayrak, A., Gümüşçü, A. (2004). Variation in Essential Oil Content and Composition in Turkish Anise (Pimpinella anisum L.) Populations. Turkish Journal of Agriculture and Forestry 28 173-177.
  • 3. Anlı, R.E., Vural, N. and Gucer, Y. (2007). Determination of the principal volatile compounds of Turkish Raki. Journal of the Institute of Brewing, 113(3): 302-309.
  • 4. Anonymous, (2000). Reference Methods of the Analiysis of Spirits Drinks. Commission Regulation (EC) No 2870/2000, p: 20-46.
  • 5. Anonymous, (2003). Commission Regulation (EC) No: 625/2003, p:31.
  • 6. Anonymous, (2005a). Türkiye Cumhuriyeti Gıda Tarım ve Hayvancılık Bakanlığı –gıda ve kontrol genel müdürlüğü - Türk Gıda Kodeksi Distile Alkollü İçkiler Tebliği, Tebliğ No: 2005/11.
  • 7. Anonymous, (2013). Türk Gıda Kodeksi Distile Alkollü İçkiler Analiz Metotları Tebliği (TEBLİĞ NO: 2013/11).
  • 8. Apostolopoulou, A., A., Flouros, A., I., Demertzis, P., G., Akrida-Demertii, K. (2005). Differences in concentration of principal volatile constituent in Traditional Grek Distilates. Food Control, 16, 57-164.
  • 9. Bulur A. (2010). Çukurova bölgesinde üretilen Boğmaların kimyasal bileşimleri üzerine bir araştırma- Çukurova Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi Adana, Türkiye. 80s.
  • 10. Cabaroglu, T. (2004). Methanol contents of Turkish varietal wines and effect of processing. Food Control, 16(2), 177-181.
  • 11. Cabaroglu, T. and Yilmaztekin, M. (2011). Methanol and major volatile compounds of Turkish Raki and effect of distillate source. Journal of the Institute of Brewing. 117(1), 98-105.
  • 12. Capobiangoa, B. M., Mastelloa, R.B., China, S-T., Oliveirab, EdS., Cardealc, ZdL., Marriotta, P.J. (2015). Identification of aroma-active volatiles in banana Terra spirit usingmultidimensional gas chromatography with simultaneous massspectrometry and olfactometry detection. Journal of Chromatography A, 1388. 227–235.
  • 13. Cevik, C., Ozler, G.S., Arli, C., Tatar, I., Sargon, M.F., Zeren, C., Yonden, Z. and Akoglu, E. (2015). Electron microscopic examination of effects of bogma raki and walnut on cochlea: An experimental study. Human and Experimental Toxicology, Vol. 34(3) 266–271.
  • 14. Cortes, S., Gil, M.L. and Fernandez, E. (2005). Volatile composition of traditional and industrial orujo spirits. Food Control, 16, p.383-388.
  • 15. Erten, H. ve Canbaş, A. (2003). Alkol fermantasyonu sırasında oluşan aroma maddeleri. GIDA, 28(6), 615-619.
  • 16. Fidan, I., ve Şahin İ. (1983). Alkol ve Alkollü İçkiler Teknolojisi. A.Ü.Z.F. Yayınları, Yayın No: 863, (304)s.
  • 17. Fidan, I., Denli, Y. ve Anlı, E. (1996). Türkiye’de üretilen rakılarda metanol miktarı üzerine bir araştırma. GIDA, 21(6), 415-418.
  • 18. Hayaloğlu, A. A. (2009). Volatile composition and proteolysis in traditionally produced mature Kashar cheese. International Journal of Food Science and Technology, 44: 1388-1394.
  • 19. Jurado, J.M., Ballesteros, O., Alcazar, A., Pablos, F., Martın, M.J., Vilchez, J.L. and Navalon, A. (2007). Characterization of aniseed-flavoured spirit drinks by headspace solid-phase microextraction gas chromatography–mass spectrometry and chemometrics - Talanta (72), 506–511.
  • 20. Karadeniz, H. and Birincioglu, I. (2011). Methyl alcohol poisoning in Trabzon (Turkey). Journal of Forensic Sciences. 56(3), 822-824.
  • 21. Koçak, S. (1993). Çeşitli alkollü ve yüksek alkollü içkilerde metil alkol ve yüksek alkol düzeylerinin araştırılması. Ege Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi. İzmir, Türkiye. 66s.
  • 22. Nykanen, L., and Nykanen, I. (1991). Distilled beverages. Volatile compounds in foods & beverages, edited by Henk Maarse. Marcel Dekker, Inc. New York, p.547-580.
  • 23. Öncü F., Ögel K. ve Çakmak D. (2002) Alkol Kültürü-2: İçki Kültürü Ve Edebiyatta İçki, Bağımlılık Dergisi, 3(1), 31-36.
  • 24. Plutowska, B. And Wardencki, W. (2008). Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A review. Food Chemistry, 107. 449–463.
  • 25. Reineccius, G. (1994).Source book of flavors. Flavor and Fragrance Journal. UK. 9(6), 353-355.
  • 26. Soufleros, E., H., Mygdalia, A., S., Natskoulis, P. (2005). Production process and characterization of the Tradiotinal Greek Fruit Distillate “Koumaro” by aromatic and mineral composition. Journal of Food Composition and Analysis, 18, 669-716.
  • 27. Van Den Dool, H. and Kratz, P.D. (1963). A generalization of the retention index system including linear programmed gas liquid partition chromatography. Journal of Chromatography, 11, 463-471.
  • 28. Yavaş, I. and Rapp, A. (1991). Gaschromatographisch-Massenspectrometrische Untersuchungen der Aromastoffe von Raki. Deutsche Lebensmittel-Rundschau, 87, 41-45.
  • 29. Zeren, C., Aydin, Z., Yonden, Z., and Bucak, S. (2012). Composition of bogma raki, Turkish traditional alcoholic beverage. Journal of Food Technology, 10, 87-91.

YAŞ ÜZÜM BOĞMA’SININ AROMA PROFİLİNİN BELİRLENMESİ

Year 2018, Volume: 43 Issue: 1, 1 - 10, 15.01.2018

Abstract

Bu çalışmada Hatay yöresinde geleneksel olarak yaş
üzümden üretilen Boğmanın laboratuvar koşullarında üretimi gerçekleştirilmiş ve
son üründe uçucu bileşenleri ve aroma profili araştırılmıştır. Bu amaçla
üretim, geleneksel yöntemler esas alınarak fermantasyon toprak küplerde (carra)
ve distilasyon bakır düzeneklerde gerçekleştirilmiştir. Uçucu bileşenlerin
belirlenmesinde gaz kromatografisi-kütle spektrometresi (GK-KS), aroma aktif
bileşenlerin belirlenmesinde ve tanımlanmasında gaz kromatografisi-olfaktometri
cihazları (GK-O) kullanılmıştır. Elde edilen sonuçlara göre; boğmaların etil
alkol miktarları, % 40-50 (v/v); yoğunlukları 0.9309-0.9498g/cm
3;
uçar asit miktarları 5.8-16.8mg/100mL mA arasında bulunmuştur. Örneklerde
furfurala rastlanmazken; 43 uçucu bileşik (12 ester, 17 terpen, 4 yüksek alkol,
1 aldehit, 3 fenolik bileşen, 1 primer alkol, 1 keton ve tanımlaması
yapılamayan 4 bileşik) olduğu saptanmıştır. GK-KS ile bunlardan 27’si tespit
edilebilirken; koklama portunda, 26 aroma aktif bileşen tespit edilmiş ve
bunların 18’i hem GK-KS ve GK-O de; 8’i ise sadece GK-O cihazında tespit
edilmiştir. 

References

  • 1. Akçan, R. ve Lale, A. (2017). Trans-anethole concentrations in bogma raki. Letter to the Editor. Human and Experimental Toxicology 1–2. DOI: 10.1177/0960327116641737
  • 2. Arslan, N., Gürbüz, B, Sarıhan, E.O, Bayrak, A., Gümüşçü, A. (2004). Variation in Essential Oil Content and Composition in Turkish Anise (Pimpinella anisum L.) Populations. Turkish Journal of Agriculture and Forestry 28 173-177.
  • 3. Anlı, R.E., Vural, N. and Gucer, Y. (2007). Determination of the principal volatile compounds of Turkish Raki. Journal of the Institute of Brewing, 113(3): 302-309.
  • 4. Anonymous, (2000). Reference Methods of the Analiysis of Spirits Drinks. Commission Regulation (EC) No 2870/2000, p: 20-46.
  • 5. Anonymous, (2003). Commission Regulation (EC) No: 625/2003, p:31.
  • 6. Anonymous, (2005a). Türkiye Cumhuriyeti Gıda Tarım ve Hayvancılık Bakanlığı –gıda ve kontrol genel müdürlüğü - Türk Gıda Kodeksi Distile Alkollü İçkiler Tebliği, Tebliğ No: 2005/11.
  • 7. Anonymous, (2013). Türk Gıda Kodeksi Distile Alkollü İçkiler Analiz Metotları Tebliği (TEBLİĞ NO: 2013/11).
  • 8. Apostolopoulou, A., A., Flouros, A., I., Demertzis, P., G., Akrida-Demertii, K. (2005). Differences in concentration of principal volatile constituent in Traditional Grek Distilates. Food Control, 16, 57-164.
  • 9. Bulur A. (2010). Çukurova bölgesinde üretilen Boğmaların kimyasal bileşimleri üzerine bir araştırma- Çukurova Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi Adana, Türkiye. 80s.
  • 10. Cabaroglu, T. (2004). Methanol contents of Turkish varietal wines and effect of processing. Food Control, 16(2), 177-181.
  • 11. Cabaroglu, T. and Yilmaztekin, M. (2011). Methanol and major volatile compounds of Turkish Raki and effect of distillate source. Journal of the Institute of Brewing. 117(1), 98-105.
  • 12. Capobiangoa, B. M., Mastelloa, R.B., China, S-T., Oliveirab, EdS., Cardealc, ZdL., Marriotta, P.J. (2015). Identification of aroma-active volatiles in banana Terra spirit usingmultidimensional gas chromatography with simultaneous massspectrometry and olfactometry detection. Journal of Chromatography A, 1388. 227–235.
  • 13. Cevik, C., Ozler, G.S., Arli, C., Tatar, I., Sargon, M.F., Zeren, C., Yonden, Z. and Akoglu, E. (2015). Electron microscopic examination of effects of bogma raki and walnut on cochlea: An experimental study. Human and Experimental Toxicology, Vol. 34(3) 266–271.
  • 14. Cortes, S., Gil, M.L. and Fernandez, E. (2005). Volatile composition of traditional and industrial orujo spirits. Food Control, 16, p.383-388.
  • 15. Erten, H. ve Canbaş, A. (2003). Alkol fermantasyonu sırasında oluşan aroma maddeleri. GIDA, 28(6), 615-619.
  • 16. Fidan, I., ve Şahin İ. (1983). Alkol ve Alkollü İçkiler Teknolojisi. A.Ü.Z.F. Yayınları, Yayın No: 863, (304)s.
  • 17. Fidan, I., Denli, Y. ve Anlı, E. (1996). Türkiye’de üretilen rakılarda metanol miktarı üzerine bir araştırma. GIDA, 21(6), 415-418.
  • 18. Hayaloğlu, A. A. (2009). Volatile composition and proteolysis in traditionally produced mature Kashar cheese. International Journal of Food Science and Technology, 44: 1388-1394.
  • 19. Jurado, J.M., Ballesteros, O., Alcazar, A., Pablos, F., Martın, M.J., Vilchez, J.L. and Navalon, A. (2007). Characterization of aniseed-flavoured spirit drinks by headspace solid-phase microextraction gas chromatography–mass spectrometry and chemometrics - Talanta (72), 506–511.
  • 20. Karadeniz, H. and Birincioglu, I. (2011). Methyl alcohol poisoning in Trabzon (Turkey). Journal of Forensic Sciences. 56(3), 822-824.
  • 21. Koçak, S. (1993). Çeşitli alkollü ve yüksek alkollü içkilerde metil alkol ve yüksek alkol düzeylerinin araştırılması. Ege Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi. İzmir, Türkiye. 66s.
  • 22. Nykanen, L., and Nykanen, I. (1991). Distilled beverages. Volatile compounds in foods & beverages, edited by Henk Maarse. Marcel Dekker, Inc. New York, p.547-580.
  • 23. Öncü F., Ögel K. ve Çakmak D. (2002) Alkol Kültürü-2: İçki Kültürü Ve Edebiyatta İçki, Bağımlılık Dergisi, 3(1), 31-36.
  • 24. Plutowska, B. And Wardencki, W. (2008). Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A review. Food Chemistry, 107. 449–463.
  • 25. Reineccius, G. (1994).Source book of flavors. Flavor and Fragrance Journal. UK. 9(6), 353-355.
  • 26. Soufleros, E., H., Mygdalia, A., S., Natskoulis, P. (2005). Production process and characterization of the Tradiotinal Greek Fruit Distillate “Koumaro” by aromatic and mineral composition. Journal of Food Composition and Analysis, 18, 669-716.
  • 27. Van Den Dool, H. and Kratz, P.D. (1963). A generalization of the retention index system including linear programmed gas liquid partition chromatography. Journal of Chromatography, 11, 463-471.
  • 28. Yavaş, I. and Rapp, A. (1991). Gaschromatographisch-Massenspectrometrische Untersuchungen der Aromastoffe von Raki. Deutsche Lebensmittel-Rundschau, 87, 41-45.
  • 29. Zeren, C., Aydin, Z., Yonden, Z., and Bucak, S. (2012). Composition of bogma raki, Turkish traditional alcoholic beverage. Journal of Food Technology, 10, 87-91.
There are 29 citations in total.

Details

Other ID GD17073
Journal Section Articles
Authors

Sercan Dede

Yahya Kemal Avşar

Publication Date January 15, 2018
Published in Issue Year 2018 Volume: 43 Issue: 1

Cite

APA Dede, S., & Avşar, Y. K. (2018). YAŞ ÜZÜM BOĞMA’SININ AROMA PROFİLİNİN BELİRLENMESİ. Gıda, 43(1), 1-10.
AMA Dede S, Avşar YK. YAŞ ÜZÜM BOĞMA’SININ AROMA PROFİLİNİN BELİRLENMESİ. The Journal of Food. January 2018;43(1):1-10.
Chicago Dede, Sercan, and Yahya Kemal Avşar. “YAŞ ÜZÜM BOĞMA’SININ AROMA PROFİLİNİN BELİRLENMESİ”. Gıda 43, no. 1 (January 2018): 1-10.
EndNote Dede S, Avşar YK (January 1, 2018) YAŞ ÜZÜM BOĞMA’SININ AROMA PROFİLİNİN BELİRLENMESİ. Gıda 43 1 1–10.
IEEE S. Dede and Y. K. Avşar, “YAŞ ÜZÜM BOĞMA’SININ AROMA PROFİLİNİN BELİRLENMESİ”, The Journal of Food, vol. 43, no. 1, pp. 1–10, 2018.
ISNAD Dede, Sercan - Avşar, Yahya Kemal. “YAŞ ÜZÜM BOĞMA’SININ AROMA PROFİLİNİN BELİRLENMESİ”. Gıda 43/1 (January 2018), 1-10.
JAMA Dede S, Avşar YK. YAŞ ÜZÜM BOĞMA’SININ AROMA PROFİLİNİN BELİRLENMESİ. The Journal of Food. 2018;43:1–10.
MLA Dede, Sercan and Yahya Kemal Avşar. “YAŞ ÜZÜM BOĞMA’SININ AROMA PROFİLİNİN BELİRLENMESİ”. Gıda, vol. 43, no. 1, 2018, pp. 1-10.
Vancouver Dede S, Avşar YK. YAŞ ÜZÜM BOĞMA’SININ AROMA PROFİLİNİN BELİRLENMESİ. The Journal of Food. 2018;43(1):1-10.

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