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    Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis
    (Inst Brewing, 2011) Yilmaztekin, M.; Cabaroglu, T.; Gunata, Z.
    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.