Yaş üzüm boğma'sının aroma profilinin belirlenmesi
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Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Gıda Teknolojisi Derneği
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Hatay yöresinde geleneksel olarak yaş üzümden üretilen Boğmanın laboratuvar koşullarında üretimi gerçekleştirilmiş ve son üründe uçucu bileşenleri ve aroma profili araştırılmıştır. Bu amaçla üretim,geleneksel yöntemler esas alınarak fermantasyon toprak küplerde (carra) ve distilasyon bakır düzeneklerde gerçekleştirilmiştir. Uçucu bileşenlerin belirlenmesinde gaz kromatografisi-kütle spektrometresi (GK-KS), aroma aktif bileşenlerin belirlenmesinde ve tanımlanmasında gaz kromatografisi-olfaktometri cihazları (GKO) kullanılmıştır. Elde edilen sonuçlara göre; boğmaların etil alkol miktarları, % 40-50 (v/v); yoğunlukları 0.9309-0.9498g/cm3; uçar asit miktarları 5.8-16.8mg/100mL mA arasında bulunmuştur. Örneklerde furfurala rastlanmazken; 43 uçucu bileşik (12 ester, 17 terpen, 4 yüksek alkol, 1 aldehit, 3 fenolik bileşen, 1 primer alkol, 1 keton ve tanımlaması yapılamayan 4 bileşik) olduğu saptanmıştır. GK-KS ile bunlardan 27’si tespit edilebilirken; koklama portunda, 26 aroma aktif bileşen tespit edilmiş ve bunların 18’i hem GK-KS ve GK-O de; 8’i ise sadece GK-O cihazında tespit edilmiştir.
In this study, Bogma as a traditional alcoholic beverage in Hatay province was produced from fresh grape in laboratory conditions based on the traditional methods. The final product was analyzed for volatile compounds and the aroma profile. For this purpose, fermentation and distillation were carried out using clay pots, copper made pots as traditional methods, respectively. Volatile compounds were determined by gas chromatography-mass spectrometry (GC-MS), whereas aroma active compounds were determined by gas chromatography-olfactometry (GC-O). According to the results; Bogma samples consisted of 40 to 50% (v/v) of ethanol, 5.8 and 16.8mg/100mL mA of total volatile substances and had a density of 0.9309 and 0.9488 g/cm3. Furfural was not present in the samples and there were 43 volatile compounds (12 esters, 18 terpenes, 4 higher alcohols, 1 aldehyde, 3 phenolic compounds, 1 primary alcohol, 1 ketone and 4 other unknown volatiles).Of the 43 compounds, 27 volatiles were identified in GC-MS that 18 were identified in both GC-MS and GCO and 26 were identified as aroma active compounds. Of which, 8 were detected only at the sniffing port.
In this study, Bogma as a traditional alcoholic beverage in Hatay province was produced from fresh grape in laboratory conditions based on the traditional methods. The final product was analyzed for volatile compounds and the aroma profile. For this purpose, fermentation and distillation were carried out using clay pots, copper made pots as traditional methods, respectively. Volatile compounds were determined by gas chromatography-mass spectrometry (GC-MS), whereas aroma active compounds were determined by gas chromatography-olfactometry (GC-O). According to the results; Bogma samples consisted of 40 to 50% (v/v) of ethanol, 5.8 and 16.8mg/100mL mA of total volatile substances and had a density of 0.9309 and 0.9488 g/cm3. Furfural was not present in the samples and there were 43 volatile compounds (12 esters, 18 terpenes, 4 higher alcohols, 1 aldehyde, 3 phenolic compounds, 1 primary alcohol, 1 ketone and 4 other unknown volatiles).Of the 43 compounds, 27 volatiles were identified in GC-MS that 18 were identified in both GC-MS and GCO and 26 were identified as aroma active compounds. Of which, 8 were detected only at the sniffing port.
Açıklama
Anahtar Kelimeler
Boğma, Rakı, Gaz Kromatografisi (GK), Kütle Spektrometresi (KS), Olfaktometri (O), Aroma, Bogma, Raki, Gas Ghromatography (GC), Mass Spectrometry (MS), Olfactometry (O), Flavor
Kaynak
Gıda
WoS Q Değeri
Scopus Q Değeri
Cilt
43
Sayı
1
Künye
Dede, S., & Avşar, Y. K. (2018). YAŞ ÜZÜM BOĞMA’SININ AROMA PROFİLİNİN BELİRLENMESİ. GIDA/THE JOURNAL OF FOOD, 43(1), 1-10.
