Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

ABSTRACT 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 μm CAR/PDMS fibre. Forty th...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 2011, Vol.117 (4), p.622-626
Main Authors: Yilmaztekin, M., Cabaroglu, T., Gunata, Z.
Format: Article
Language:English
Subjects:
anethole
Differentiation
estragole
Extraction
Gas chromatography
gas chromatography-mass spectrometry
Mass spectrometry
PCA
Silicone resins
solid-phase microextraction
Spectrometry
Spectroscopy
Turkish raki
Volatile compounds
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Summary:ABSTRACT 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 μm 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.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.2011.tb00513.x