GC/MS determination of volatile aromatic compounds of kalecik karasi must produced by cold maceration
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Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Gazi Univ, Fac Engineering Architecture
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Grape is a climbing plant that is from Vitaceae family and Vitis class and it is the oldest cultured fruit all over the world. The past of the grape goes to 3500 B.C. and homeland of grape is Anatolia. Grape is raw material at so many different food processes at Turkey. Some of them are, table grape, sun dry raisin, must, grape juice, grape molasses, etc. The added value of grapes can be increased by optimisation of different must processes such as being raw material for grape juice and other productions. Two of the most important consumers like criterias for must and so forth products are, bright red color and intensive aroma. In the case of must obtained with cold maceration from Kalecik Karasi vineyard, which has a strong aromatic structure and a particularly fruity aroma, a total of 30 volatile aromatic compounds, mainly 1-hexanol, benzeneethanol, benzeneacetaldehyde, limonene, trans-.beta.-Ionon-5,6-epoxide, 3-methyl-1-butanol, were determined.
Açıklama
Anahtar Kelimeler
Kalecik Karasi, aroma, cold maceration, volatile compounds, color
Kaynak
Journal of The Faculty of Engineering and Architecture of Gazi University
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
36
Sayı
3
