Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Inst Brewing
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
anethole, estragole, gas chromatography-mass spectrometry, PCA, solid-phase microextraction, Turkish raki
Kaynak
Journal of The Institute of Brewing
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
117
Sayı
4
