A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey

Detalhes bibliográficos
Autor(a) principal: YABACI KARAOĞLAN,Selin
Data de Publicação: 2020
Outros Autores: CABAROĞLU,Turgut
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400844
Resumo: Abstract This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (İzmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 volatile and 14 phenolic compounds found, were identified and quantified by GC-MS-FID and HPLC-DAD with MS, respectively. The Menderes terroir has higher amounts of terpene and C6 compounds which are varietal aroma compounds. The total phenolic content in the Menderes terroir is higher than in the Kemaliye terroir. Trans-caftaric acid was the most abundant phenolic compound According to the statistical results, most of the compounds were affected by both vintage and terroir; however, the effect of vintage seems to be more significant.
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spelling A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of TurkeyMuscat of Bornovamuscat winephenolicsterroirvolatilesAbstract This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (İzmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 volatile and 14 phenolic compounds found, were identified and quantified by GC-MS-FID and HPLC-DAD with MS, respectively. The Menderes terroir has higher amounts of terpene and C6 compounds which are varietal aroma compounds. The total phenolic content in the Menderes terroir is higher than in the Kemaliye terroir. Trans-caftaric acid was the most abundant phenolic compound According to the statistical results, most of the compounds were affected by both vintage and terroir; however, the effect of vintage seems to be more significant.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400844Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.21819info:eu-repo/semantics/openAccessYABACI KARAOĞLAN,SelinCABAROĞLU,Turguteng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000400844Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
title A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
spellingShingle A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
YABACI KARAOĞLAN,Selin
Muscat of Bornova
muscat wine
phenolics
terroir
volatiles
title_short A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
title_full A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
title_fullStr A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
title_full_unstemmed A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
title_sort A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
author YABACI KARAOĞLAN,Selin
author_facet YABACI KARAOĞLAN,Selin
CABAROĞLU,Turgut
author_role author
author2 CABAROĞLU,Turgut
author2_role author
dc.contributor.author.fl_str_mv YABACI KARAOĞLAN,Selin
CABAROĞLU,Turgut
dc.subject.por.fl_str_mv Muscat of Bornova
muscat wine
phenolics
terroir
volatiles
topic Muscat of Bornova
muscat wine
phenolics
terroir
volatiles
description Abstract This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (İzmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 volatile and 14 phenolic compounds found, were identified and quantified by GC-MS-FID and HPLC-DAD with MS, respectively. The Menderes terroir has higher amounts of terpene and C6 compounds which are varietal aroma compounds. The total phenolic content in the Menderes terroir is higher than in the Kemaliye terroir. Trans-caftaric acid was the most abundant phenolic compound According to the statistical results, most of the compounds were affected by both vintage and terroir; however, the effect of vintage seems to be more significant.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400844
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400844
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.21819
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.4 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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