OrangerV1, France, Analysis, bibRecord, 000144

Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck)

Identifieur interne : 000144 ( France/Analysis ); précédent : 000143; suivant : 000145

Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck)

Auteurs : Serkan Selli [Turquie] ; Ahmet Canbas [Turquie] ; Vincent Varlet [France] ; Hasim Kelebek [Turquie] ; Carole Frost [France] ; Thierry Serot [France]

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2008.

RBID : Pascal:08-0076899

Descripteurs français

Pascal (Inist)
- Caractérisation, Odeur, Composé volatil, Orange, Vin, Citrus sinensis, Olfactométrie, Arôme.
Wicri :
- geographic : Turquie.
- topic : Vin.

English descriptors

KwdEn :
- Aroma, Characterization, Chromatography, Gas, Citrus sinensis, Citrus sinensis (chemistry), Fruit (chemistry), Humans, Odor, Odors (analysis), Olfactometry, Orange, Smell, Turkey, Volatile compound, Volatilization, Wine, Wine (analysis).
MESH :
- geographic : Turkey.
- analysis : Odors, Wine.
- chemistry : Citrus sinensis, Fruit.
- Chromatography, Gas, Humans, Smell, Volatilization.

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), γ-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.

Affiliations:

Links to Exploration step

Pascal:08-0076899

Le document en format XML

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<term>Characterization</term>
<term>Chromatography, Gas</term>
<term>Citrus sinensis</term>
<term>Citrus sinensis (chemistry)</term>
<term>Fruit (chemistry)</term>
<term>Humans</term>
<term>Odor</term>
<term>Odors (analysis)</term>
<term>Olfactometry</term>
<term>Orange</term>
<term>Smell</term>
<term>Turkey</term>
<term>Volatile compound</term>
<term>Volatilization</term>
<term>Wine</term>
<term>Wine (analysis)</term>
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<keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Odors</term>
<term>Wine</term>
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<term>Humans</term>
<term>Smell</term>
<term>Volatilization</term>
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<term>Composé volatil</term>
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<term>Olfactométrie</term>
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<front><div type="abstract" xml:lang="en">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), γ-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.</div>
</front>
</TEI>
<affiliations><list><country><li>France</li>
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<name sortKey="Canbas, Ahmet" sort="Canbas, Ahmet" uniqKey="Canbas A" first="Ahmet" last="Canbas">Ahmet Canbas</name>
<name sortKey="Kelebek, Hasim" sort="Kelebek, Hasim" uniqKey="Kelebek H" first="Hasim" last="Kelebek">Hasim Kelebek</name>
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<country name="France"><region name="Pays de la Loire"><name sortKey="Varlet, Vincent" sort="Varlet, Vincent" uniqKey="Varlet V" first="Vincent" last="Varlet">Vincent Varlet</name>
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Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck)

Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck)

Source :

Descripteurs français

English descriptors

Abstract

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Links to Exploration step

Le document en format XML

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