Yilmaztekin, M.Cabaroglu, T.Gunata, Z.2024-08-042024-08-0420110046-9750https://doi.org/10.1002/j.2050-0416.2011.tb00513.xhttps://hdl.handle.net/11616/95593J. 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.eninfo:eu-repo/semantics/closedAccessanetholeestragolegas chromatography-mass spectrometryPCAsolid-phase microextractionTurkish rakiArticle117462262610.1002/j.2050-0416.2011.tb00513.x2-s2.0-84857977988Q2WOS:000303363900019Q3