Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv.Kozan(Citrus sinensis L.Osbeck)

摘要

The aroma-active compounds of cv.Turkish Kozan orange wine were analyzed by sensory and instrumental analyses.Liquid-liquid extraction with dichloromethane was used for extraction of volatile components.According to sensory analysis,the aromatic extract obtained by liquid-liquid extraction was representative of orange wine odor.A total of 63 compounds were identified and quantified in orange wine.The results of the gas chromatographgamma-olfactometry analysis showed that 35 odorous compounds were detected by the panelists.Of these,28 aroma-active compounds were identified.Alcohols followed by terpenes and esters were the most abundant aroma-active compounds of the orange wine.Among these compounds,ethyl butanoate(fruity sweet),3-methyl-1-pentanol(roasty),linalool(floral citrusy),gamma-butyrolactone(cheesy burnt sugar),3-(methylthio)-propanol(boiled potato,rubber),geraniol(floral citrusy),and 2-phenylethanol(floral rose)were the most important contributors to the aroma of the orange wine because they were perceived by all eight panelists.