Sercan and Yahya
Greener Journal of Agricultural Sciences Vol. 7 (9), pp. 263-270, November 2017.
Manuscript Number: 112117171
Characterization of Aroma Profile of Bogma, Traditional Homemade Turkish Spirit††
*Sercan Dede, Yahya Kemal Avşar
Mustafa Kemal University, Agricultural Faculty, Department of Food Engineering, Antakya-Hatay, Turkey.
Volatile compounds and aroma profile of Bogma (traditional Turkish
homemade distilled spirit) produced from dry fig were investigated. Volatile
compounds by gas chromatography/mass spectrometry (GC/MS) and aroma active
compounds by gas chromatography/olfactometry (GC/O) were determined using
direct injection (DI) and head space-solid phase microextraction techniques
(HS-SPME). Aroma extraction dilution analysis (AEDA) was employed to reveal the
importance of each aroma active compounds in Bogma aroma.
With DI, 12 volatiles and 7 aroma active compounds were detected while HS-SPME showed the existence of 44 volatiles and 16 aroma active compounds. Of the total aroma active compounds, 7 were determined only at the sniffing port. Results showed that aroma of this traditional spirit was affected from its raw material and production processes. Furthermore, both HS-SPME and DI technique should be used as complementary for a better understanding of aroma or similar type spirits.
Key words: Bogma, gas chromatography, mass spectrometry, olfactometry, aroma.
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