Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

Yılmaztekin, Murat; Cabaroğlu, Turgut; Günata, Ziya

doi:10.1002/j.2050-0416.2011.tb00513.x

Cited by 6 publications

(12 citation statements)

References 12 publications

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“…Terpenes are mainly aniseed‐based compounds in Rakı (Yılmaztekin et al, ). Linalool, γ‐himachelene, spathulenole were detected as a most abundant terpenes, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of triple pot still distillation on the volatile compositions during the Rakı production

Darıcı

Bergama

Cabaroğlu

2019

J Food Process Preserv

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Rakı is a traditional alcoholic spirit that distills from grapes/raisins distillate so‐called suma with aniseed (Pimpinella anisum) in the copper pot still distillers. During distillation, middle‐cut fractions are separated and used for Rakı productions. Lately, triple pot still distillations as a new process is also used for production. In this study, effect of distillation numbers on volatile compounds of middle‐cut fraction during the Rakı production was investigated. Minor volatiles were extracted with liquid–liquid extraction method and analyzed with GC‐MS/FID. Major volatiles were analyzed by direct injection with GC‐FID. Odor‐active compounds are also identified by GC‐O technique. While the number of distillations increased, the amount of volatiles from aniseed and suma decreased and the amount of higher alcohols, esters, and aldehydes of middle‐cut fractions are decreased. The highest amount of volatiles based on aniseed are determined as trans‐anethole, estragole, cis‐anethole, and γ‐himachalene. Odor‐active compounds were identified as anethole, estragole, linalool, ethyl‐2‐methyl‐butanote, γ‐himachalene, and p‐anisaldehyde. Practical applications Rakı is produced by distillation of “suma (grape distillate)” with aniseed (Pimpinella anisum) in traditional copper distillers (pot still) having volume of 5.000 liters. Suma is the distillate originating from grapes/raisin that is distilled up to 94.5% v/v alcohol by column still distillation with the purpose of keeping the flavor and smell of grapes. Rakı is a reach product in term of volatile compounds coming from grape distillate and aniseed. Despite of simple (traditional) pot still distillations, triple pot still distillations as a new process is also used in order to improve the quality for Rakı production. While the number of distillations increased, the amount of esters, terpenes, and aldehydes and volatile phenols are decreased. Off‐flavors coming from suma as like pungent, woody, fishy smells are separated with increasing the number of the distillations. So perceptions of odor‐active compounds that is desired become more powerful in triple distillation.

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“…Terpenes are mainly aniseed‐based compounds in Rakı (Yılmaztekin et al, ). Linalool, γ‐himachelene, spathulenole were detected as a most abundant terpenes, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of triple pot still distillation on the volatile compositions during the Rakı production

Darıcı

Bergama

Cabaroğlu

2019

J Food Process Preserv

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“…It was demonstrated that the combination of HS-SPME with GC-AED is reliable in the case of analyzing, inter alia, dimethyl sulfide, ethyl methyl sulfide, diethyl sulfide, and methionol. In the aforementioned articles the previously mentioned HS-SPME method with Car/PDMS fiber (Campillo et al, 2009;Jurado et al, 2007;Yilmaztekin et al, 2011), and GC-MS technique (Jurado et al, 2007;Yilmaztekin et al, 2011) was employed.…”

Section: Analysis Of Alcoholic Beveragesmentioning

confidence: 99%

“…In particular, the GC-O method was used to analyze aromatic compounds. The application of gas chromatography also allows for distinguishing the volatile fraction of anise alcohols (Jurado et al, 2007;Yilmaztekin et al, 2011). In Jurado et al (2007) and Yilmaztekin et al (2011) the compounds characteristic for anise alcohols, e.g., b-himachalene, b-pinene, b-elemene, and ledene, were collated in tables.…”

Section: Analysis Of Alcoholic Beveragesmentioning

confidence: 99%

“…The application of gas chromatography also allows for distinguishing the volatile fraction of anise alcohols (Jurado et al, 2007;Yilmaztekin et al, 2011). In Jurado et al (2007) and Yilmaztekin et al (2011) the compounds characteristic for anise alcohols, e.g., b-himachalene, b-pinene, b-elemene, and ledene, were collated in tables. All the obtained results were analyzed by means of statistical methods such as PCA (Jurado et al, 2007;Yilmaztekin et al, 2011), LDA, and artificial neural network (ANN) (Jurado et al, 2007).…”

Section: Analysis Of Alcoholic Beveragesmentioning

confidence: 99%

“…In Jurado et al (2007) and Yilmaztekin et al (2011) the compounds characteristic for anise alcohols, e.g., b-himachalene, b-pinene, b-elemene, and ledene, were collated in tables. All the obtained results were analyzed by means of statistical methods such as PCA (Jurado et al, 2007;Yilmaztekin et al, 2011), LDA, and artificial neural network (ANN) (Jurado et al, 2007). In Campillo et al (2009) the authors presented the results of analysis of the sulfur and selenium compounds present in anisette, whiskey, and vermouth.…”

Section: Analysis Of Alcoholic Beveragesmentioning

confidence: 99%

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Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages

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Śliwińska

Dymerski

et al. 2014

Critical Reviews in Analytical Chemistry

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Spirit-based beverages are alcoholic drinks; their production processes are dependent on the type and origin of raw materials. The composition of this complex matrix is difficult to analyze, and scientists commonly choose gas chromatography techniques for this reason. With a wide selection of extraction methods and detectors it is possible to provide qualitative and quantitative analysis for many chemical compounds with various functional groups. This article describes different types of gas chromatography techniques and their most commonly used associated extraction techniques (e.g., LLE, SPME, SPE, SFE, and SBME) and detectors (MS, TOFMS, FID, ECD, NPD, AED, O or EPD). Additionally, brief characteristics of internationally popular spirit-based beverages and application of gas chromatography to the analysis of selected alcoholic drinks are presented.

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2023

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Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

Cited by 6 publications

References 12 publications

Effect of triple pot still distillation on the volatile compositions during the Rakı production

Effect of triple pot still distillation on the volatile compositions during the Rakı production

Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages

Aroma Composition of Aniseed and Aniseed-Flavored Beverages

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