Determination of Volatile Compounds in Sultaniye Wine by Solid-Phase Microextraction Techniques

被引：0
|
作者：
T. Cabaroglu
S. Selli
E. Kafkas
M. Kurkcuoglu
A. Canbas
K. H. C. Baser
机构：
[1] Cukurova University,Faculty of Agriculture, Department of Food Engineering
[2] Cukurova University,Faculty of Agriculture, Department of Horticulture
[3] Anadolu University,Faculty of Pharmacy, Department of Pharmacognosy
来源：
Chemistry of Natural Compounds | 2005年 / 41卷
关键词：
Sultaniye wine; SPME; volatiles; ester;
D O I：
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中图分类号：
学科分类号：
摘要：
Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by GC-MS. According to the results of analyses, esters were mainly responsible for the flavor of Sultaniye wine, and among these, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and 3-methylbutyl acetate were found to be dominant.
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页码：382 / 384
页数：2
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