Sercan And Yahya

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.

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