GC/MS determination of volatile aromatic compounds of kalecik karasi must produced by cold maceration

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dc.authoridGucer, Yalcin/0000-0002-7280-584X
dc.contributor.authorGucer, Yalcin
dc.contributor.authorPoyrazoglu, Ender Sinan
dc.contributor.authorArtik, Nevzat
dc.date.accessioned2024-12-24T19:30:24Z
dc.date.available2024-12-24T19:30:24Z
dc.date.issued2021
dc.departmentSiirt Üniversitesi
dc.description.abstractGrape 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.
dc.identifier.doi10.17341/gazimmfd.719047
dc.identifier.endpage1538
dc.identifier.issn1300-1884
dc.identifier.issn1304-4915
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85107691179
dc.identifier.scopusqualityQ2
dc.identifier.startpage1532
dc.identifier.trdizinid1138900
dc.identifier.urihttps://doi.org/10.17341/gazimmfd.719047
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1138900
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7522
dc.identifier.volume36
dc.identifier.wosWOS:000655278700025
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherGazi Univ, Fac Engineering Architecture
dc.relation.ispartofJournal of The Faculty of Engineering and Architecture of Gazi University
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectKalecik Karasi
dc.subjectaroma
dc.subjectcold maceration
dc.subjectvolatile compounds
dc.subjectcolor
dc.titleGC/MS determination of volatile aromatic compounds of kalecik karasi must produced by cold maceration
dc.title.alternativeSoğuk maserasyon ile üretilen Kalecik Karası şırasının uçucu aroma bileşenleri dağılımının belirlenmesi
dc.typeArticle

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