Soğuk maserasyon ile üretilen Kalecik Karası şırasının uçucu aroma bileşenleri dağılımının belirlenmesi

Abstract

 Chemical composition of Kalecik Karası must is determined  Volatile aromatic compounds are determined by SPME/GC-MS method  30 volatile aromatic compounds are identified Figure A. The chromatogram of volatile aromatic compounds of Kalecik Karasi must Purpose: The aim of the study is to determine volatile aromatic profile of Kalecik Karasi must that is produced by cold maceration Theory and Methods: Chemical composition of Kalecik Karası must is determined by OIV methods. Volatile aromatic profile is identified by SPME/GC-MS method. Results:In the case of must obtained with cold maceration from Kalecik Karası 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. Conclusion:The volatile aromatic components that are specific to the Kalecik Karası grape variety and identified in our study; 1-hexanol (green, sweet, fruity flavor), benzenetanol (live rose, honey flavor), benzenacetaldehyde (very sharp floral, sweet hyacinth flavor), limonene (scum, slightly sweet citrus flavor), Trans-.Beta.-Ionon-5,6-Epoxide (sweet strawberry, raspberry, cherry flavor), 3-methyl-1-butanol (fruity) characterizes the typical fruity scented aromatic structure of Kalecik Karası. It is believed that this research, in which the volatile aromatic component distribution is determined in the Kalecik Karası must sample, will shed light on future studies.