| Title: | Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck) |
| Author(s): | Selli S; Canbas A; Varlet V; Kelebek H; Prost C; Serot T; |
| Address: | "Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey. sselli@cu.edu.tr" |
| ISSN/ISBN: | 0021-8561 (Print) 0021-8561 (Linking) |
| Abstract: | "The aroma-active compounds of cv. Turkish Kozan orange wine were analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of orange wine odor. A total of 63 compounds were identified and quantified in orange wine. The results of the gas chromatography-olfactometry analysis showed that 35 odorous compounds were detected by the panelists. Of these, 28 aroma-active compounds were identified. Alcohols followed by terpenes and esters were the most abundant aroma-active compounds of the orange wine. Among these compounds, ethyl butanoate (fruity sweet), 3-methyl-1-pentanol (roasty), linalool (floral citrusy), gamma-butyrolactone (cheesy burnt sugar), 3-(methylthio)-propanol (boiled potato, rubber), geraniol (floral citrusy), and 2-phenylethanol (floral rose) were the most important contributors to the aroma of the orange wine because they were perceived by all eight panelists" |
| Keywords: | "Chromatography, Gas Citrus sinensis/*chemistry Fruit/*chemistry Humans Odorants/*analysis Smell Turkey Volatilization Wine/*analysis;" |
| Notes: | "MedlineSelli, Serkan Canbas, Ahmet Varlet, Vincent Kelebek, Hasim Prost, Carole Serot, Thierry eng 2007/12/15 J Agric Food Chem. 2008 Jan 9; 56(1):227-34. doi: 10.1021/jf072231w. Epub 2007 Dec 14" |
