Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. osbeck)

被引：72

作者：

Selli, Serkan ^{[1
]}

Canbas, Ahmet ^{[1
]}

Varlet, Vincent ^{[2
]}

Kelebek, Hasim ^{[1
]}

Prost, Carole ^{[2
]}

Serot, Thierry ^{[2
]}

机构：

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

[2] ENITIAA, LBAI, Equipe Rech Qual Aromat Aliments, F-44322 Nantes, France

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 01期

关键词：

representativeness; olfactometry; aroma-active compounds; orange wine; cv. Kozan orange;

D O I：

10.1021/jf072231w

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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), gamma-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.

引用

页码：227 / 234

页数：8