title: Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
abstract: The aroma-active compounds of cv. Turkish Kozan orange wine were analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of orange wine odor. A total of 63 compounds were identified and quantified in orange wine. The results of the gas chromatography-olfactometry analysis showed that 35 odorous compounds were detected by the panelists. Of these, 28 aroma-active compounds were identified. Alcohols followed by terpenes and esters were the most abundant aroma-active compounds of the orange wine. Among these compounds, ethyl butanoate (fruity sweet), 3-methyl-1-pentanol (roasty), linalool (floral citrusy), gamma-butyrolactone (cheesy burnt sugar), 3-(methylthio)-propanol (boiled potato, rubber), geraniol (floral citrusy), and 2-phenylethanol (floral rose) were the most important contributors to the aroma of the orange wine because they were perceived by all eight panelists.
authors: Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey. sselli@cu.edu.tr
authors: Serkan
authors: S
authors: Selli
authors: Ahmet
authors: A
authors: Canbas
authors: Vincent
authors: V
authors: Varlet
authors: Hasim
authors: H
authors: Kelebek
authors: Carole
authors: C
authors: Prost
authors: Thierry
authors: T
authors: Serot
mesh_terms: D002849:Chromatography, Gas; D032084:Citrus sinensis / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D009812:Odorants / Q000032:analysis*; D012903:Smell; D014421:Turkey; D014835:Volatilization; D014920:Wine / Q000032:analysis*