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

被引：5

作者：

Yilmaztekin, M. ^{[1
]}

Cabaroglu, T. ^{[2
]}

Gunata, Z. ^{[3
]}

机构：

[1] Inonu Univ, Dept Food Engn, Fac Engn, TR-44280 Malatya, Turkey

[2] Cukurova Univ, Dept Food Engn, Fac Agr, TR-01330 Adana, Turkey

[3] Univ Montpellier 2, UMR Qualisud, F-34095 Montpellier 5, France

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2011年 / 117卷 / 04期

关键词：

anethole; estragole; gas chromatography-mass spectrometry; PCA; solid-phase microextraction; Turkish raki; METHANOL; AROMA;

D O I：

10.1002/j.2050-0416.2011.tb00513.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

J. Inst. Brew. 117(4), 622-626, 2011 Composition of flavour compounds from several commercial raki samples was determined through headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC MS). The extraction of volatile compounds was performed using a 75 mu m CAR/PDMS fibre. Forty three volatile compounds were identified. The major compounds were trans-anethole (86.47-94.19%), valencene (1.15-6.77%), estragole (2.66-5.46%), and cis-anethole (0.72-2.33%). Principal component analysis (PCA) enabled the differentiation of the raki samples thanks to compounds arising mainly from aniseed.

引用

页码：622 / 626

页数：5

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