Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

被引：5
|
作者：
Yilmaztekin, M. [1 ]
Cabaroglu, T. [2 ]
Gunata, Z. [3 ]
机构：
[1] Inonu Univ, Dept Food Engn, Fac Engn, TR-44280 Malatya, Turkey
[2] Cukurova Univ, Dept Food Engn, Fac Agr, TR-01330 Adana, Turkey
[3] Univ Montpellier 2, UMR Qualisud, F-34095 Montpellier 5, France
来源：
JOURNAL OF THE INSTITUTE OF BREWING | 2011年 / 117卷 / 04期
关键词：
anethole; estragole; gas chromatography-mass spectrometry; PCA; solid-phase microextraction; Turkish raki; METHANOL; AROMA;
D O I：
10.1002/j.2050-0416.2011.tb00513.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
J. Inst. Brew. 117(4), 622-626, 2011 Composition of flavour compounds from several commercial raki samples was determined through headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC MS). The extraction of volatile compounds was performed using a 75 mu m CAR/PDMS fibre. Forty three volatile compounds were identified. The major compounds were trans-anethole (86.47-94.19%), valencene (1.15-6.77%), estragole (2.66-5.46%), and cis-anethole (0.72-2.33%). Principal component analysis (PCA) enabled the differentiation of the raki samples thanks to compounds arising mainly from aniseed.
引用
收藏
页码：622 / 626
页数：5
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