Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with different dipping solutions
Abstract Background Raisins contain a wide range of secondary metabolites, including volatile compounds that may contribute to the health benefits and preference of consumers. To our knowledge, this is one of the first studies concerning the analysis of volatile compounds in raisin. The goal of this...
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| Format: | Article |
| Language: | English |
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SpringerOpen
2023-06-01
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| Series: | Chemical and Biological Technologies in Agriculture |
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| Online Access: | https://doi.org/10.1186/s40538-023-00426-3 |
| _version_ | 1827910940998238208 |
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| author | Sinem Karakus Ozkan Kaya Hanifeh Seyed Hajizadeh Gastón Gutiérrez-Gamboa Fadime Ates Metin Turan Miguel Araya-Alman |
| author_facet | Sinem Karakus Ozkan Kaya Hanifeh Seyed Hajizadeh Gastón Gutiérrez-Gamboa Fadime Ates Metin Turan Miguel Araya-Alman |
| author_sort | Sinem Karakus |
| collection | DOAJ |
| description | Abstract Background Raisins contain a wide range of secondary metabolites, including volatile compounds that may contribute to the health benefits and preference of consumers. To our knowledge, this is one of the first 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, aldehydes, 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, floral 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 findings can greatly assist raisin producers in deciding which dipping solution to use before using a dipping solution to dry the grapes. Graphical Abstract |
| first_indexed | 2024-03-13T01:57:25Z |
| format | Article |
| id | doaj.art-6ad3b150521f4edda37350f4dd470a1d |
| institution | Directory Open Access Journal |
| issn | 2196-5641 |
| language | English |
| last_indexed | 2024-03-13T01:57:25Z |
| publishDate | 2023-06-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | Chemical and Biological Technologies in Agriculture |
| spelling | doaj.art-6ad3b150521f4edda37350f4dd470a1d2023-07-02T11:09:43ZengSpringerOpenChemical and Biological Technologies in Agriculture2196-56412023-06-0110111210.1186/s40538-023-00426-3Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with different dipping solutionsSinem Karakus0Ozkan Kaya1Hanifeh Seyed Hajizadeh2Gastón Gutiérrez-Gamboa3Fadime Ates4Metin Turan5Miguel Araya-Alman6Çölemerik Vocational School, Hakkari UniversityRepublic of Turkey Ministry of Agriculture and Forestry, Erzincan Horticultural Research InstituteDepartment of Horticulture, Faculty of Agriculture, University of MaraghehCentro de Investigación Carillanca, Instituto de Investigaciones Agropecuarias INIA, Camino Cajón, VilcúnRepublic of Turkey Ministry of Agriculture and Forestry, Manisa Viticulture Research InstituteDepartment of Genetics and Bioengineering, Faculty of Engineering, Yeditepe UniversityDepartamento de Ciencias Agrarias, Campus “San Isidro”, Universidad Católica del MauleAbstract Background Raisins contain a wide range of secondary metabolites, including volatile compounds that may contribute to the health benefits and preference of consumers. To our knowledge, this is one of the first 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, aldehydes, 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, floral 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 findings can greatly assist raisin producers in deciding which dipping solution to use before using a dipping solution to dry the grapes. Graphical Abstracthttps://doi.org/10.1186/s40538-023-00426-3Dried grapesAutochthonous varietyGök ÜzümWood ashPotassium carbonate |
| spellingShingle | Sinem Karakus Ozkan Kaya Hanifeh Seyed Hajizadeh Gastón Gutiérrez-Gamboa Fadime Ates Metin Turan Miguel Araya-Alman Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with different dipping solutions Chemical and Biological Technologies in Agriculture Dried grapes Autochthonous variety Gök Üzüm Wood ash Potassium carbonate |
| title | Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with different dipping solutions |
| title_full | Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with different dipping solutions |
| title_fullStr | Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with different dipping solutions |
| title_full_unstemmed | Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with different dipping solutions |
| title_short | Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with different dipping solutions |
| title_sort | characterization of volatile compounds of gok uzum raisins produced from grapes pre treated with different dipping solutions |
| topic | Dried grapes Autochthonous variety Gök Üzüm Wood ash Potassium carbonate |
| url | https://doi.org/10.1186/s40538-023-00426-3 |
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