T. Cabaroglu
Çukurova University, Food Engineering, Faculty Member
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This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
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Rakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with Pimpinella anisum L. in copper pot stills in Turkey. This study focused on the development of a sensory... more
Rakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with Pimpinella anisum L. in copper pot stills in Turkey. This study focused on the development of a sensory lexicon, a sensory wheel, using a consensus approach and the determination of major volatiles by GC-FID/MS for Rakı. A total of 37 Rakı samples representing all producers were used for volatile and sensory evaluation. The experts identified 78 attributes and references for the lexicon. The main attributes were spicy, anise, sweet, resinous, fruity, dry fruit, floral, head&tail aroma and white colour. The Rakı sensory wheel was created to provide a graphical display of its sensory attributes. For validation of the lexicon, 18 samples were evaluated using descriptive analysis. The results were subjected to PCA to examine the relationship of the samples with the defined sensory attributes. The PCA results show that there is a significant relationship between...
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Bu calismada farkli rekolte (2010, 2011, 2012, 2013) yillarina ait Kalecik/Ankara ve Guney/Denizli yoresi Kalecik karasi (KK) saraplarinin duyusal tanimlayicilarinin belirlenmesi amaclanmistir. Duyusal degerlendirmede Tanimlayici Duyusal... more
Bu calismada farkli rekolte (2010, 2011, 2012, 2013) yillarina ait Kalecik/Ankara ve Guney/Denizli yoresi Kalecik karasi (KK) saraplarinin duyusal tanimlayicilarinin belirlenmesi amaclanmistir. Duyusal degerlendirmede Tanimlayici Duyusal Analiz (DA) yontemi kullanilmis ve sonuclar Temel Bilesen Analiz (PCA) ile degerlendirilmistir. Ornekler ulkemizde kontrollu kosullarda uretim yapan ve verim kontrolu saglayan sarap ureticilerinden saglanmistir. DA ve PCA sonucunda Kalecik karasi saraplarinin en baskin ortak aroma ile ilgili duyusal tanimlayicilari kirmizi meyve, siyah meyve ve kuru meyve kokulari olmustur. Ankara yoresi saraplarinda kirmizi meyve, cicek ve baharat kokulari Denizli yoresi saraplarina gore daha baskin bulunurken, Denizli yoresi saraplarinda kuru meyve ve marmelat kokulari daha on plana cikmistir. Panelistler kirmizi meyve karsiligi olarak visne, cilek, kirmizi erik, ahududu kokusunu, siyah meyve olarak bektasi uzumu, bogurtlen, yaban mersini kokusunu, kuru meyve olar...
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In the study, aroma substances of rose wines which are made from Çalkaras› grapes, that collected from various altitude regions of Denizli, town of Selcen and villages Sazak and Karakaya from town of Çal, are identified and differences of... more
In the study, aroma substances of rose wines which are made from Çalkaras› grapes, that collected from various altitude regions of Denizli, town of Selcen and villages Sazak and Karakaya from town of Çal, are identified and differences of these substances are studied with respect to change in the altitude. Aroma extraction of wines is made by using liquid-liquid extraction method and the amount, identification and olfactometric evaluation is made by using GC-MS-FID and GC-MS-O technics. The highest amount of aroma compounds is found in Selcen sub-region (low altitude) and followed by Karakaya and Sazak, respectively. Results obtained from olfactometric analysis showed that most potent aroma compounds in Çalkaras› rose wines are ethyl octanoate, isoamyl acetate, ethyl butanoate, ethyl decanoate, butanoic acid, isoamyl alcohol, 2-phenyl acetate, 2-phenyl alcohol. In terms of sensory analysis sub-region Çalkaras› rose wines are found almost similar to each other. According to flavor pr...
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In this study, the general composition and aroma compounds of wine aromatized with the fruit of Prunus mahaleb grown in Tokat province have been investigated. Aroma compounds were extracted by liquid-liquid extraction method and analyzed... more
In this study, the general composition and aroma compounds of wine aromatized with the fruit of Prunus mahaleb grown in Tokat province have been investigated. Aroma compounds were extracted by liquid-liquid extraction method and analyzed by GC-MS-FID technique. 63 aroma compounds in Mahaleb wine were identified. The total amount of aroma compounds in Mahaleb wine was 267.3 mg/L. The highest amounts of aroma compounds in Mahaleb wine were higher alcohols and followed by esters, volatile acids and volatile phenols, respectively. According to groups in the distribution of aroma compounds, 13 high alcohols and 186.21 mg/L, 18 esters and 44.14 mg/L, 9 volatile acids and 12.4 mg/L, 2 compounds of 6C and 1.77 mg/L, 11 volatile phenol and 14.79 mg/L, 3 lactone and 4.01 mg/L, and 2 carbonyl compound and 2.75 mg/L, and 7 other aroma compounds, were defined. Aroma active compounds of Mahaleb wine were propanol (sweet), isoamyl alcohol (whiskey), 2-phenylethyl alcohol (rose), ethylvanilat (vani...
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Etil alkol miktari alkollu icki endustrisinde ureticinin kaliteyi standardize etmesi, mevzuat denetimi, urun sinif denetiminin yapilmasi, icki kategorilerinin belirlenmesi ve yasal vergi duzenlemesi acisindan bilinmesi zorunlu bir... more
Etil alkol miktari alkollu icki endustrisinde ureticinin kaliteyi standardize etmesi, mevzuat denetimi, urun sinif denetiminin yapilmasi, icki kategorilerinin belirlenmesi ve yasal vergi duzenlemesi acisindan bilinmesi zorunlu bir parametredir. Bu calismada alkol miktarinin tayininde referans metot olan piknometrik metot, sektorde yaygin kullanimi olan dansimetrik metot ve pratik bir metot olan NIR spektroskopisi metotlari ele alinmistir. Şarap ve raki olmak uzere iki farkli alkollu icki matriksinde uc metodun validasyon calismasi yapilmistir. Validasyon verileri karsilastirilarak NIR spektroskopisinin performansi degerlendirilmistir. Tekrarlanabilirlik (%RSD r ) degeri; NIR metodunda sarap ve raki numunesinde %0.05 olarak, piknometrik metotta sarap icin %0.31 ve raki icin %0.14 olarak, dansimetrik metot da ise sarap icin %0.72 ve raki icin %0.44 olarak belirlenmistir. NIR metodunda geri kazanim, iki farkli alkol konsantrasyonunda %98 olarak tespit edilmistir. Raki ve sarap numunele...
Research Interests: Food Science and Gıda
International audienc
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European Biotechnology Congress -- SEP 28-OCT 01, 2011 -- Istanbul, TURKEYWOS: 000295310800275…European Biotechnol Themat Network Asso
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The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Öküzgözü wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in... more
The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Öküzgözü 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 ...
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A collaborative interlaboratory study on the method of direct quantitation of volatile compounds in spirit drinks and alcoholic products was conducted. The discussed method applies ethanol, the major volatile component of an alcoholic... more
A collaborative interlaboratory study on the method of direct quantitation of volatile compounds in spirit drinks and alcoholic products was conducted. The discussed method applies ethanol, the major volatile component of an alcoholic product, as an internal standard. In this study 9 laboratories from 4 different countries were supplied with standard solutions for gas chromatographic measurements. Five aqueous ethanol 40% (v/v) standard solutions containing target compounds in concentrations ranging from 10 mg/L to 400 mg/L of absolute alcohol were prepared and sent to the participants for quantification of acetaldehyde, methyl acetate, ethyl acetate, methanol, 2-propanol, 1-propanol, 2-methyl-1-propanol, 1-butanol and 3-methyl-1-butanol. The interlaboratory study was evaluated according to the ISO 5725 standards and the Eurachem guide. The within-laboratory precision varied between 0.4% and 7.5% for all samples and compounds, showing a sufficiently high repeatability of the method....
ABSTRACT
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ABSTRACT