文章基本信息

标题：DETERMINATION OF AROMA COMPOUNDS OF MAHALEP WINE
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作者：Merve Darıcı ; Zeynep Dilan Çelik ; Turgut Cabaroğlu 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2016
卷号：41
期号：2
页码：107-113
DOI：10.15237/gida.GD15064
出版社：Association of Food Technology, Turkey
摘要：In this study, the general composition and aroma compounds of wine aromatized with the fruit of Prunus mahaleb grown in Tokat province have been investigated. Aroma compounds were extracted by liquid-liquid extraction method and analyzed by GC-MS-FID technique. 63 aroma compounds in Mahaleb wine were identified. The total amount of aroma compounds in Mahaleb wine was 267.3 mg/L. The highest 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 aroma compounds, 13 high alcohols and 186.21 mg/L, 18 esters and 44.14 mg/L, 9 volatile acids and 12.4 mg/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 active compounds 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 sensory evaluations, the wine was liked by panelist and was rated higher in terms of aroma.
关键词：Mahaleb; Wine; Aromatize; Aroma; GC-MS-FID; Aroma-Active