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Chemistry of Natural Compounds

, Volume 41, Issue 4, pp 382–384 | Cite as

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

  • T. Cabaroglu
  • S. Selli
  • E. Kafkas
  • M. Kurkcuoglu
  • A. Canbas
  • K. H. C. Baser
Article

Abstract

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.

Key words

Sultaniye wine SPME volatiles ester 

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Copyright information

© Springer Science+Business Media, Inc. 2005

Authors and Affiliations

  • T. Cabaroglu
    • 1
  • S. Selli
    • 1
  • E. Kafkas
    • 2
  • M. Kurkcuoglu
    • 3
  • A. Canbas
    • 1
  • K. H. C. Baser
    • 3
  1. 1.Faculty of Agriculture, Department of Food EngineeringCukurova UniversityAdanaTurkey
  2. 2.Faculty of Agriculture, Department of HorticultureCukurova UniversityAdanaTurkey
  3. 3.Faculty of Pharmacy, Department of PharmacognosyAnadolu UniversityEskisehirTurkey

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