Determination of volatile compounds in sultaniye wine by soled-phase microextraction techniques

被引：7

作者：

Cabaroglu, T ^{[1
]}

Selli, S

Kafkas, E

Kurkcuoglu, M

Canbas, A

Baser, KHC

机构：

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

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

[3] Anadolu Univ, Fac Pharm, Dept Pharmacognosy, TR-26470 Eskisehir, Turkey

来源：

CHEMISTRY OF NATURAL COMPOUNDS | 2005年 / 41卷 / 04期

关键词：

Sultaniye wine; SPME; volatiles; ester;

D O I：

10.1007/s10600-005-0157-0

中图分类号：

R914 [药物化学];

学科分类号：

100701 ;

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.

引用

页码：382 / 384

页数：3