Akademik Veri Yönetim Sistemi
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, cilt.28, sa.5, ss.40-44, 2018 (Scopus)
Gülüzümü is a grape cultivar used for fresh consumption. In addition to table grape characteristics, itis also used for traditional must products thanks to its berry skin color and flavor properties. This variety, whichis one of the important genetic resources of Ankara province, come into prominence with its attractive “pink”skin color and unique “rosy” flavor. In this study, the aroma composition of Gülüzümü was investigated on thegrape material obtained from Ankara-Beypazarı district, which is the original ecology of the variety. Analysiswas carried out using solid-phase microextraction technique with gas chromatography and mass spectrometry.Results were expressed in peak area (%) as a mean value. A total of 28 volatile compounds were identified.These compounds included 5 acids, 5 alcohols, 2 C6 compounds, 3 terpenes, 1 C13 norisoprenoid and 12aldehydes and ketones. The quantities of other compounds were detected very low. The relative distribution ofthe aroma compounds was; C6 compounds 67.9%, aldehydes and ketones 10%, acids and alcohols 4.9%, terpenes2.5%, C13 norisoprenoids 0.3% and other compounds 9.6%. The C6-compounds (hexanal and 2-hexenal) thathave vegetal flavor had the highest values in total aroma composition of Gülüzümü. Although terpenecompounds are proportionally low in the aromatic composition, nerol, the main compound that contributes rosyflavor, was the compound that detected high amount. Benzene acetaldehyde (hyacinth), 2-ethyl hexanol (floral),benzene methanol (fruity), maltol (caramel), heptanoic acid (sour) and acetic acid (vinegar) were determined asproportionally important compounds in total aroma composition of Gülüzümü.