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Title
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Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with diferent dipping solutions
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Type
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JournalPaper
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Keywords
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s Dried grapes, Autochthonous variety, Gök Üzüm, Wood ash, Potassium carbonate
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Abstract
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Background Raisins contain a wide range of secondary metabolites, including volatile compounds that may contrib‑ ute to the health benefts and preference of consumers. To our knowledge, this is one of the frst studies concerning the analysis of volatile compounds in raisin. The goal of this study was to compare volatile composition of Gök Üzüm (Vitis vinifera L.) raisins produced from grapes dried before the application of two pre-treatments solutions: wood ash (WA) and potassium carbonate (K2CO3). Results Gök Üzüm raisins produced from grapes dipped into the WA solution presented higher contents of most of the studied volatile compounds (including the total contents of C6 compounds, alcohols, benzenoids, esters, alde‑ hydes, terpenes and C13 norisoprenoids) and lower contents of (Z)-2-hexenol and 2-hexenoic acid than the raisins produced from grapes dipped into K2CO solutions. Gök Üzüm raisins were characterized by fruity, foral and grass aromas according to their odor activity values. Drying Gök Üzüm grapes after the treatment of WA solutions promotes a higher aromatic composition compared to K2CO solutions. Conclusion These fndings can greatly assist raisin producers in deciding which dipping solution to use before using a dipping solution to dry the grapes.
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Researchers
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miguel Araya-Alman (Not In First Six Researchers), metin turan (Not In First Six Researchers), fadime ates (Fifth Researcher), Gaston Gatiers-gamboa (Fourth Researcher), Hanifeh Seyed Hajizadeh (Third Researcher), ozkan kaya (Second Researcher), sinem karakus (First Researcher)
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