TY  - JOUR
TT  - DETERMINATION OF AROMA COMPOUNDS OF MAHALEP WINE
AU  - Darıcı, Merve
AU  - Çelik, Zeynep Dilan
AU  - Cabaroğlu, Turgut
PY  - 2016
DA  - April
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 107
EP  - 114
VL  - 41
IS  - 2
KW  - Mahlep
KW  - Şarap
KW  - Aromatize
KW  - Aroma
KW  - GC-MS-FID
KW  - Aroma Aktif
N2  - In this study, the general composition and aroma compounds of wine aromatized with the fruit of Prunusmahaleb grown in Tokat province have been investigated. Aroma compounds were extracted byliquid-liquid extraction method and analyzed by GC-MS-FID technique. 63 aroma compounds in Mahalebwine were identified. The total amount of aroma compounds in Mahaleb wine was 267.3 mg/L. Thehighest amounts of aroma compounds in Mahaleb wine were higher alcohols and followed by esters,volatile acids and volatile phenols, respectively. According to groups in the distribution of aromacompounds, 13 high alcohols and 186.21 mg/L, 18 esters and 44.14 mg/L, 9 volatile acids and 12.4mg/L, 2 compounds of 6C and 1.77 mg/L, 11 volatile phenol and 14.79 mg/L, 3 lactone and 4.01 mg/L,and 2 carbonyl compound and 2.75 mg/L, and 7 other aroma compounds, were defined. Aroma activecompounds of Mahaleb wine were propanol (sweet), isoamyl alcohol (whiskey), 2-phenylethyl alcohol(rose), ethylvanilat (vanilla), isoamyl acetate (banana), ethylcinnamate (cinnamon), eugenol (clove),maltol (caramel) and especially, cumarin compounds (cherry) from Mahaleb fruit. As a result of sensoryevaluations, the wine was liked by panelist and was rated higher in terms of aroma
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UR  - https://dergipark.org.tr/tr/pub/gida/issue//537239
L1  - https://dergipark.org.tr/tr/download/article-file/666147
ER  -