Determinations of volatile compounds in Bozcaada Cavusu grape variety cultivated at different locations of Bozcaada
Abstract
Objective: The objective of this study was determine the ratios of volatile components in the ‘Bozcaada Cavusu’ grape variety cultivated in ‘Cayir’, ‘Sulubahce’ ve ‘Ova’ locations of ‘Bozcaada and conducted in 2013.
Material and Methods: The thirty years old goble vineyards grafted on "5BB" rootstock at different locations of Bozcaada and applied equal care conditions were selected as research material. ‘Bozcaada Cavusu’ grape variety was harvested at different locations at the harvest date and cluster samples were taken in the same day.
Results: Based on the findings from the study, it could be stated that some terpenes detected in grape varieties with ‘Muscat’ aroma were also major volatile components in the ‘Bozcaada Cavusu’ grape variety and this variety provided had a very pleasant aroma. Except terpenes, the ‘Bozcaada Cavusu’ grape variety was also rich in compounds with 6 carbons (C6 compounds) which formed by lipoxygenase pathway, usually the desired aroma compounds in grapes and fruits.
Conclusion: Among these compounds, it was determined that especially E–2–hekzenal and hexanal compounds were the major compounds in the aldehydes group whereas hexanol and Z–3–hekzenol compounds were the major compounds in the alcohols group and they were effective in the formation of the desired flavor specific to the variety.
Keywords
References
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