The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins.

A new and sensitive analytical method for the indirect determination of histamine in fish samples, dairy products, and alcoholic beverages by flame atomic absorption spectrometry (FAAS) was developed. The method was based on the complex formation of histamine with Fe(III) and 2 0 ,4 0 ,5 0 ,7 0tetrabromofluorescein (eosin) at pH 4.5, and then extraction into the micellar phase of polyethylene glycol dodecyl ether (Brij 35). In this study, an ultrasonic assisted cloud point extraction (UA-CPE) procedure was used for the separation/pre-concentration of histamine from the related sample matrices. The optimal conditions were established and a good pre-concentration was achieved using 25 mmol L À1 Fe(III), 5 mmol L À1 eosin, 10 mmol L À1 Brij 35, 0.7% (w/v) Na 2 SO 4 , pH 4.5 citrate buffer, equilibrium temperature of 45 C, incubation time of 20 min and ultrasonication at 40 kHz and 300 W.At optimal conditions, a detection limit of 0.25 mg L À1 with a sensitivity improvement of 143-fold in the linear working range of 0.8-170 mg L À1 was obtained. The proposed method was evaluated for the analysis of some food samples and received a good recovery with the standard addition assay. In addition, the validity of the method was tested by intra-day and inter-day precision studies and recovery experiments, obtaining satisfactory results. To the best of our knowledge, this method was also the first study for indirect determination of histamine in the selected samples using UA-CPE coupled to FAAS.