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.

 

Apostolopoulou AA, Flouros AI, Demertzis PG, Akrida-Demertzi K (2005).
Differences in concentration of principal volatile constituent in Traditional
Greek Distillates. Food Control, 16: 57-164.

 

Bulur A (2010). Research on the fundamental volatile components of
Turkish Rakies. Çukurova University, MSc thesis. Adana,
Turkey.

 

Cabaroglu T and Yilmaztekin M (2011). Methanol and major volatile
compounds of Turkish Raki and effect of distillate source. Journal of the
Institute of Brewing. 117(1): 98-105.

 

Capobiango BM, Mastello RB, Chin S-T, Oliveira Ede S, Cardeal Zde L,
Marriott PJ (2015). Identification of aroma-active volatiles in banana Terra
spirit using multidimensional gas chromatography with simultaneous mass
spectrometry and olfactometry detection. Journal of Chromatography A, 1388:
227–235.

 

De León-Rodríguez A, Escalante-Minakata P, Jiménez-García MI, Ordoñez-Acevedo
LG, Flores Flores JL and Barba de la Rosa
AP (2008). Characterization of Volatile Compounds from Ethnic Agave Alcoholic
Beverages by Gas Chromatography-Mass Spectrometry. Food Technology and
Biotechnology. 46 (4): 448–455.

 

Deibler KD, Acree T and Lavin EH (1999). Solid phase microextraction
application in gas chromatography olfactometry
dilution analysis. Journal of
Agriculture and Food Chemistry. 47: 1616−1618.

 

Eng-Leun Mau J, Beelman ROB and
Ziegler GRR (2006). 1-octen-3-ol in the cultivated mushroom, Agaricus bisporus. Journal of Food
Science, 57(3): 704-706.

 

Ertekin B, Okur ÖD and Güzel-Seydim Z (2009). Formation of Flavor
Compounds by Amino Acid Catabolism in Cheese. Gida, 34 (1): 43-50. (Turkish)

 

Erten H and Canbaş
A (2003). Aroma substances formed during the alcoholic fermentation. Gida,
28(6): 615-619. (Turkish)

 

Fidan I, Denli Y ve Anlı E
(1996). A study on the amount of methanol in the production of raki in Turkey.
Gida, 21(6): 415-418. (Turkish)

 

Gözlekçi S, Kafkas E and Ercişli S (2011). Volatile compounds
determined by HS-GC/MS in peel and pulp of fig (Ficus carica L.) cultivars grown in Mediterranean Region. Notulae
Botanicae Horti Agro-Botanici Cluj/Napoca, 39(2): 105-108

 

Jurado JM, Ballesteros O, Alcazar A, Pablos F, Martin MJ, Vilchez JL
and Navalon A (2007). Characterization of aniseed-flavoured spirit drinks by
headspace solid-phase microextraction gas chromatography–mass spectrometry and
chemometrics – Talanta (72): 506–511.

 

Mujic I, Kralj MB, Jokic S, Jug T, Subaric D, Vidovic S, Zivkovic J
and Jarni K (2012). Characterization of volatiles in dried white varieties
figs. Journal of Food Science and Technology, 51(9): 1837-46.

 

Nykanen L and Nykanen I (1991). Distilled beverages (In: Maarse H, editor).
Volatile Compounds in Foods & Beverages. New York, Marcel Dekker,
p.547-580.

 

Öncü F, Ögel K and Çakmak D (2002). Alcohol Culture-2: Culture of
Drink and Drink Literature, Journal of Dependence, 3(1): 31-36. (Turkish).

 

Plutowska B and Wardencki W (2008). Application of gas
chromatography–olfactometry (GC–O) in analysis and quality assessment of
alcoholic beverages – A review. Food Chemistry, 107: 449–463.

 

Plutowska B, Biernacka P and Wardencki W (2010). Identification of
Volatile Compounds in Raw Spirits of Different Organoleptic Quality. Journal of
the Institute of Brewing. 116(4): 433-439.

 

Şahin İ and Özçelik F (1982). The composition of our distilled
spirits, especially research on the amount of methanol. Gida, 7(3): 121-129.
(Turkish)

 

Van Den Dool H and Kratz PD (1963). A generalization of the retention
index system including linear programmed gas
liquid partition chromatography. Journal of Chromatography, 11: 463-471.

 

Yavaş I and Rapp A (1991). Gaschromatographisch-Massenspektrometrische
Untersuchungen der Aromastoffe von Raki. Deutsche Lebensmittel-Rundschau, 87:
41-45. (German)

 

Yvon M and Rijnen L (2001). Cheese flavor formation by amino acid
catabolism, International Dairy Journal, 11: 185-201.

 

Zeren C, Aydin Z, Yonden Z and
Bucak S (2012). Composition of Bogma
raki, Turkish traditional alcoholic beverage. Journal of Food Technology,
10: 87-91.