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    Confirmatory Method for the Determination of Volatile Congeners and Methanol in Turkish Raid According to European Union Regulation (EEC) No. 2000R2870: Single-Laboratory Validation
    (Aoac Int, 2011) Yilmaztekin, Murat; Cabaroglu, Turgut
    A method described by European Union Regulation (EEC) No. 2000R2870 was validated and supported by GC/MS analysis for the determination of volatile congeners and methanol in Turkish raki. The method was validated in terms of specificity, accuracy, precision, LOD, LOQ, linearity, and robustness. The specificity of the method was demonstrated, and the method showed excellent accuracy (97.5-100.1%). Linearity was checked in the ranges of 0.200-26.390 mg/100 mL for more volatile compounds and 1.155-48.00 mg/100 mL for less volatile compounds, after concentrations found in Turkish raki were taken into account. The calibration curves of all analytes showed good linearity (R-2 > 0.998). The within- and between-day precision (RSD) values of 11 analytes were in the range. of 0.18-4.50%. The LOD and LOQ values were in the range of 0.014-0.362 and 0.045-1.085 mg/100 mL, respectively. The method can be used as an absolute quantification method for the determination of volatile congeners and methanol in Turk ish raki and for QC.
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    The effect of temperature and aeration on ethyl acetate production by Pichia yeasts
    (Elsevier Sci Ltd, 2011) Yilmaztekin, Murat; Cabaroglu, Turgut; Erten, Huseyin
    [Abstract Not Available]
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    Effects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate by Williopsis saturnus var. saturnus
    (Hindawi Ltd, 2013) Yilmaztekin, Murat; Cabaroglu, Turgut; Erten, Huseyin
    Isoamyl acetate is a natural flavour ester, widely used as a source of banana flavour by the food industry. Williopsis saturnus var. saturnus is a yeast which can produce isoamyl acetate by esterification of amyl alcohols with acetyl coenzyme A via fermentation. The evaluation of this kind of production as an alternative way to obtain natural banana flavour could be possible, if the levels produced were high enough to make a commercial product. In this study, the effects of temperature (15 degrees C and 25 degrees C) and aeration (aerobic, semiaerobic, and anaerobic) on the production of isoamyl acetate by Williopsis saturnus var. saturnus from sugar beet molasses were examined. According to the results obtained, isoamyl acetate production rate and specific productivity were higher at 25 degrees C than at 15 degrees C and at semiaerobic condition than aerobic and anaerobic conditions. Williopsis saturnus var. saturnus showed a production rate of 0.703 mg L-1 h(-1) and a specific productivity of 0.0297 mg L-1 cell(-1) h(-1) isoamyl acetate with semiaerobic condition at 25 degrees C. The maximum amount of isoamyl acetate reached with these conditions was 118 mg/L.
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    Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate Source
    (Inst Brewing, 2011) Cabaroglu, Turgut; Yilmaztekin, Murat
    Turkish Raki is the traditional anise flavoured distillate beverage produced mainly from a grape distillate called suma. Two types of Raid are produced in Turkey according to the distillate source. They are Type I - a fresh grape Raki produced only from suma and Type II - a Raki produced from a blended distillate of suma and alcohol of agricultural origin (mainly molasses). In this study the content of ethanol, methanol, distillate based major volatile compounds (aldehydes, esters, higher alcohols), aniseed based anethole and estragole, volatile acid and sugar values in two types of commercial Raki samples (40 samples) was determined and the effect of distillate source on the composition was examined. The distillate and the aniseed based major compounds of the Raki samples were analysed by direct injection with a GC-MS-FID according to the European Commission Reference Method. The results of variance analysis and PCA showed that there was a significant difference between the two types of Raid samples. Total volatiles (esters and higher alcohols), methanol, trans-anethole, estragole and sugar values were higher in the samples made from suma alone. All of the analysed component levels of the Turkish Raki samples were in compliance with Turkish Distilled Beverage Regulations. The methanol levels ranged between 28.00-50.87 g/hL absolute alcohol (AA) in Type I samples and 22.03-41.06 g/hL AA in Type II samples. Distillate based total volatiles levels ranged between 136.12-147.88 g/hL AA, with a mean value of 142.88 g/hL AA, in Type I samples and 102.44-113.45 g/hL, with a mean value of 107.9 g/hL, in the Type II samples. The anise based compound trans-anethole levels were significantly higher in the Type I samples (1,298-1,570 mg/L) than in the Type 11 samples (1,014-1,199 mg/L). According to distillate based volatiles, the Turkish Raid has a valuable content of volatile substances compared to other anise flavoured spirits.