Sercan and Yahya Greener Journal of Agricultural Sciences Vol. 7 (9), pp. 263-270, November 2017. ISSN: 2276-7770 Research Article Manuscript Number: 112117171 (DOI http://doi.org/10.15580/GJAS.2017.09.112117171) 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. Abstract 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. Return to Content View [Full Article – PDF] [Full Article – HTML] [Full Article – EPUB] Post-review Rundown View/get involved, click [Post-Review Page] References Anli R E, Vural N. and Gucer Y (2007) Determination of the principal volatile compounds of Turkish Raki. Journal of the Institute of Brewing, 113(3): 302-309. Anonymous 2005. Turkish Food Codex No: 2005/11. Distilled Alcoholic Beverages, Turkish Ministry of Agriculture, 2005. 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