Abstract
Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by GC-MS. According to the results of analyses, esters were mainly responsible for the flavor of Sultaniye wine, and among these, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and 3-methylbutyl acetate were found to be dominant.
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Published in Khimiya Prirodnykh Soedinenii, No. 4, pp. 309–310, July–August, 2005.
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Cabaroglu, T., Selli, S., Kafkas, E. et al. Determination of Volatile Compounds in Sultaniye Wine by Solid-Phase Microextraction Techniques. Chem Nat Compd 41, 382–384 (2005). https://doi.org/10.1007/s10600-005-0157-0
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DOI: https://doi.org/10.1007/s10600-005-0157-0