Confirmatory Method for the Determination of Volatile Congeners and Methanol in Turkish Raid According to European Union Regulation (EEC) No. 2000R2870: Single-Laboratory Validation

WOS: 000289544500030PubMed ID: 21563697A 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

Aroma compounds of <em>Vitis vinifera</em> L. cv. Emir grown in central Anatolia

Free and glycosidically bound aroma compounds of Emir grape juice obtained with or without skincontact were investigated. The aroma compounds were isolated by adsorbtion on Amberlite XAD-2 resin and analysed by gas chromatography-mass spectrometry (GC-MS). 32 free and 37 glycosidically bound compounds were identified. - Shikimate - derived compounds were major components. C13-norisoprenoid compounds usually detected in bound forms in grapes were also present in free forms in Emir grape. Monoterpenes were in lower levels that normally found in floral grape cultivars. The amounts of free and bound aroma compounds of the juice increased by skin-contact treatment. The levels of some compounds were significantly different in control and skin-contact jices. Additionally, skin-contact treatment resulted in an increase in pH, colour intensity, total phenolics, potassium, sodium and calcium

Effect of triple pot still distillation on the volatile compositions during the Raki production

WOS: 000470902600011Raki is a traditional alcoholic spirit that distills from grapes/raisins distillate so-called suma with aniseed (Pimpinella anisum) in the copper pot still distillers. During distillation, middle-cut fractions are separated and used for Raki productions. Lately, triple pot still distillations as a new process is also used for production. In this study, effect of distillation numbers on volatile compounds of middle-cut fraction during the Raki production was investigated. Minor volatiles were extracted with liquid-liquid extraction method and analyzed with GC-MS/FID. Major volatiles were analyzed by direct injection with GC-FID. Odor-active compounds are also identified by GC-O technique. While the number of distillations increased, the amount of volatiles from aniseed and suma decreased and the amount of higher alcohols, esters, and aldehydes of middle-cut fractions are decreased. The highest amount of volatiles based on aniseed are determined as trans-anethole, estragole, cis-anethole, and gamma-himachalene. Odor-active compounds were identified as anethole, estragole, linalool, ethyl-2-methyl-butanote, gamma-himachalene, and p-anisaldehyde. Practical applications Raki is produced by distillation of "suma (grape distillate)" with aniseed (Pimpinella anisum) in traditional copper distillers (pot still) having volume of 5.000 liters. Suma is the distillate originating from grapes/raisin that is distilled up to 94.5% v/v alcohol by column still distillation with the purpose of keeping the flavor and smell of grapes. Raki is a reach product in term of volatile compounds coming from grape distillate and aniseed. Despite of simple (traditional) pot still distillations, triple pot still distillations as a new process is also used in order to improve the quality for Raki production. While the number of distillations increased, the amount of esters, terpenes, and aldehydes and volatile phenols are decreased. Off-flavors coming from suma as like pungent, woody, fishy smells are separated with increasing the number of the distillations. So perceptions of odor-active compounds that is desired become more powerful in triple distillation.Cukurova University Scientific Projects Unit [FYL-2015-5364]; EFE ICECEK SANAYI A.S.Cukurova University Scientific Projects Unit, Grant/Award Number: FYL-2015-5364; EFE ICECEK SANAYI A.S

Improvement of anthocyanin content in the cv. Okuzgozu wines by using pectolytic enzymes

WOS: 000248900500045The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Okuzgozu wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in wines. Direct injection of filtered wine samples followed by selective detection at 520 nm allowed quantitation of these compounds in red wines. Thirteen anthocyanin compounds were detected in wines and, addition of the two enzyme preparations improved the extraction of anthocyanins. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and colour intensity than the control wines. (C) 2006 Elsevier Ltd. All rights reserved

Fermentative aroma in wines from <em>Vitis vinifera</em> cv. Kalecik karasi in relation with inoculation with selected dry yeasts

This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts on cv. Kalecik karasi wines. Kalecik karasi grown in Middle Anatolia is a native grape variety of Vitis vinifera. Inoculation with the selected yeasts produced higher amounts of ethanol compared to spontaneous fermentation and repressed the non-Saccharomyces yeasts earlier. The total concentration of flavour compounds increased by using selected wine yeasts. Higher alcohols were abundant compounds and isoamyl alcohol levels varied from 75 to 132 mg/l. The addition of S. cerevisiae yeasts produced higher concentrations of 4-vinyl phenol and isoamyl acetate. Wines were also analysed by sensory evaluation. Those obtained with selected yeasts differed from the control wine in triangle test. The most preferred wine was the one produced by commercial S. cerevisiae in the ranking test

Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage

WOS: 000404745100030PubMed ID: 28720958Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty aroma compounds were identified in shalgam samples including 20 terpenes, 9 esters, 9 alcohols, 5 volatile acids, 6 volatile phenols, 5 lactones, 3 naphthalenes, 2 carbonyl compounds and 1 C13-norisoprenoids. It was found that the aroma profiles of shalgams were quite similar. However, the total volatile content of the shalgam samples increased with addition of Lb. plantarum.Scientific and Technical Research Council of Turkey (TUBITAK) [106O670]; Cukurova University Academic Research Projects Unit [ZF2006D31]The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) (Project No: 106O670), Cukurova University Academic Research Projects Unit (ZF2006D31) for their financial support and Hacinin Salgami Co. (Adana, Turkey) for providing raw materials for this study

Effect of terroir on the phenolic compounds of Muscat of Bornova Wines from 3 different sub-regions of Aegean, Turkey

Characterization of the phenolic compounds of wines from Muscat of Bornova, a native aromatic white grape variety (Vitis vinifera) grown in the Aegean region of Turkey and the influence of terroir (Menderes, Halilbeyli and Kemaliye sub- regions) on these compounds were investigated. From Muscat of Bornova growing sub regions, Menderes/İzmir has a typical Mediterranean climate at around 90 m altitude which is located Eagean cost area with a fertile sandy-loamy soil; Halilbeyli/İzmir sub-region is located in inner İzmir, close to Manisa with 115 m altitude with same soil structure of Menderes. Kemaliye/Manisa has a transition climate between Mediterranean and continental climate at about 245 m altitude. Its soil is pale with a distinct amount of lime (∼30%) and sandy-loamy, as well. High performance liquid chromatography-diode array dedector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compounds analysis. Four flavanols, eight phenolic acids and a flavonol were identified and quantified. It was observed that the total phenolic content in the Halilbeyli sub-region was the highest, fol- lowed by the Menderes and Kemaliye sub-regions. Procyanidin B4 was the most abundant flavanol and quercetin-3-O-glucoside was the only flavonol identified in all regions’ wines. Sensory analysis was also used to investigate the influences of terroir. Statistically significant (0.05) regional differences were observed. Based upon sensory analysis, the wine obtained from Halilbeyli was darker in color, and had more astringency and bitterness than the others, and was the least popular wine. Kemaliye and Menderes were both preferred due to their better coloring, flavour, less astringency and bitterness attributes

Effects of terroir on the terpene compounds of Muscat of Bornova Native white grape variety grown in Turkey

38th World Congress of Vine and Wine -- JUL 05-10, 2015 -- Mainz, GERMANYWOS: 000359945200004Muscat of Bornova is a white and aromatic native grape variety of Vitis vinifera which is largely predominant in the I. zmir-Manisa province of the Aegan region. In this study, the effect of three different terroirs (Kemaliye, Halilbeyli, Menderes) located in I. zmir-Manisa province and two different years (2013-2014) on the terpene compounds of Muscat of Bornova grapes were investigated. The terpene compounds were extracted by using liquid-liquid extraction method and identified and quantified by GC-MS-FID. In 2013 vintage eighteen terpene compounds were identified and quantified. The concentration of total terpene compounds in Muscat of Bornova grapes from Menderes determined 2.1 mg/l, in Halilbeyli 1.3 mg/l and in Kemaliye 1.7 mg/l. In 2014 vintage eighteen terpene compounds were identified and quantified. In 2014 a total concentration of terpene compounds decreased in grapes from Menderes and determined 1.8 mg/L, in Halilbeyli the results were the same as the first vintage and found 1.3 mg/l and in Kemaliye there was an increase with 2.6 mg/l. Among monoterpenes, linalool, a-terpineol, citronellol, nerol and geraniol show significant differences between different terroirs

Effect of terroir on the phenolic compounds of Muscat of Bornova Wines from 3 different sub-regions of Aegean, Turkey

38th World Congress of Vine and Wine -- JUL 05-10, 2015 -- Mainz, GERMANYWOS: 000359945200040Characterization of the phenolic compounds of wines from Muscat of Bornova, a native aromatic white grape variety (Vitis vinifera) grown in the Aegean region of Turkey and the influence of terroir (Menderes, Halilbeyli and Kemaliye sub-regions) on these compounds were investigated. From Muscat of Bornova growing sub regions, Menderes/Izmir has a typical Mediterranean climate at around 90 m altitude which is located Eagean cost area with a fertile sandy-loamy soil; Halilbeyli/Izmir sub-region is located in inner Izmir, close to Manisa with 115 m altitude with same soil structure of Menderes. Kemaliye/Manisa has a transition climate between Mediterranean and continental climate at about 245 m altitude. Its soil is pale with a distinct amount of lime (similar to 30%) and sandy-loamy, as well. High performance liquid chromatography-diode array dedector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compounds analysis. Four flavanols, eight phenolic acids and a flavonol were identified and quantified. It was observed that the total phenolic content in the Halilbeyli sub-region was the highest, followed by the Menderes and Kemaliye sub-regions. Procyanidin B4 was the most abundant flavanol and quercetin-3-O-glucoside was the only flavonol identified in all regions' wines. Sensory analysis was also used to investigate the influences of terroir. Statistically significant (0.05) regional differences were observed. Based upon sensory analysis, the wine obtained from Halilbeyli was darker in color, and had more astringency and bitterness than the others, and was the least popular wine. Kemaliye and Menderes were both preferred due to their better coloring, flavour, less astringency and bitterness attributes

Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential

In this work, various concepts and features of anthocyanins have been comprehensively reviewed, taking the benefits of the scientific publications released mainly within the last five years. Within the paper, common topics such as anthocyanin chemistry and occurrence, including the biosynthesis of anthocyanins emphasizing the anthocyanin formation pathway, anthocyanin chemistry, and factors influencing the anthocyanins’ stability, are covered in detail. By evaluating the recent in vitro and human experimental studies on the absorption and bioavailability of anthocyanins present in typical food and beverages, this review elucidates the significant variations in biokinetic parameters based on the model, anthocyanin source, and dose, allowing us to make basic assumptions about their bioavailability. Additionally, special attention is paid to other topics, such as the therapeutic effects of anthocyanins. Reviewing the recent in vitro, in vivo, and epidemiological studies on the therapeutic potential of anthocyanins against various diseases permits a demonstration of the promising efficacy of different anthocyanin sources at various levels, including the neuroprotective, cardioprotective, antidiabetic, antiobesity, and anticancer effects. Additionally, the studies on using plant-based anthocyanins as coloring food mediums are extensively investigated in this paper, revealing the successful use of anthocyanins in coloring various products, such as dietary and bakery products, mixes, juices, candies, beverages, ice cream, and jams. Lastly, the successful application of anthocyanins as prebiotic ingredients, the innovation potential of anthocyanins in industry, and sustainable sources of anthocyanins, including a quantitative research literature and database analysis, is performed