Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment |
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Authors: | Serkan Selli Ahmet Canbas Turgut Cabaroglu Huseyin Erten Ziya Günata |
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Affiliation: | 1. Faculty of Agriculture, Department of Food Engineering, University of Cukurova, 01330 Adana, Turkey;2. Université Montpellier II, UMR Ingénierie des Réaction Biologiques Bioproductions, Place E.Bataillon 34095 Montpellier, France |
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Abstract: | Aroma components of white wine made from cv. Muscat of Bornova, a natives grape variety of Vitis vinifera grown in Turkey, and the effect of skin contact treatment (15 °C, 6 and 12 h) on the aromatic profile of this wine were investigated. Aroma components were extracted with dichloromethane and then analysed by gas chromatography(GC)–flame ionisation detection and GC–mass spectrometry. A total of 72 components were identified and quantified. Skin contact treatment increased the amount of total aroma components. Wine produced with 6 h skin contact was the most preferred. From the 72 compounds identified, β-damascenone, ethyl hexanoate, ethyl butanoate, isoamyl acetate, 2-phenyl ethyl acetate, linalool, geraniol, and 2-phenyl ethanol were impact odourants of Muscat of Bornova wine on the basis of odour activity values (OAVs). |
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Keywords: | Wine cv Muscat of Bornova Aroma components Skin contact |
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