Selli Serkan, Canbas Ahmet, Varlet Vincent, Kelebek Hasim, Prost Carole, Serot Thierry
Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey.
J Agric Food Chem. 2008 Jan 9;56(1):227-34. doi: 10.1021/jf072231w. Epub 2007 Dec 14.
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.
采用感官分析和仪器分析相结合的方法，对土耳其科赞（Kozan）品种橙酒的香气活性成分进行了分析。用二氯甲烷液液萃取法提取挥发性成分。感官分析表明，液液萃取得到的芳香提取物具有橙酒香气的代表性。共鉴定并定量了橙酒中的63种化合物。气相色谱 - 嗅觉测量分析结果显示，评审员检测到35种有气味的化合物。其中，鉴定出28种香气活性化合物。橙酒中含量最丰富的香气活性化合物是醇类，其次是萜类和酯类。在这些化合物中，丁酸乙酯（果香甜味）、3 - 甲基 - 1 - 戊醇（烤香）、芳樟醇（花香柑橘香）、γ - 丁内酯（奶酪焦糖味）、3 - （甲硫基） - 丙醇（煮土豆味、橡胶味）、香叶醇（花香柑橘香）和2 - 苯乙醇（花香玫瑰香）是橙酒香气的最重要贡献者，因为所有八位评审员都能察觉到它们的气味。
