Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS
Rakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with <i>Pimpinella anisum</i> L. in copper pot stills in Turkey. This study focused on the development of a sensory lexicon, a sensory wheel, using a consensus appro...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1494 |
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| author | Merve Darıcı Koray Özcan Duygu Beypınar Turgut Cabaroglu |
| author_facet | Merve Darıcı Koray Özcan Duygu Beypınar Turgut Cabaroglu |
| author_sort | Merve Darıcı |
| collection | DOAJ |
| description | Rakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with <i>Pimpinella anisum</i> L. in copper pot stills in Turkey. This study focused on the development of a sensory lexicon, a sensory wheel, using a consensus approach and the determination of major volatiles by GC-FID/MS for Rakı. A total of 37 Rakı samples representing all producers were used for volatile and sensory evaluation. The experts identified 78 attributes and references for the lexicon. The main attributes were spicy, anise, sweet, resinous, fruity, dry fruit, floral, head&tail aroma and white colour. The Rakı sensory wheel was created to provide a graphical display of its sensory attributes. For validation of the lexicon, 18 samples were evaluated using descriptive analysis. The results were subjected to PCA to examine the relationship of the samples with the defined sensory attributes. The PCA results show that there is a significant relationship between the Rakı categories and sensory terms and flavour intensities. The GC-MS analyses depicted the following major volatile compounds n-propanol, 2-methyl-1-propanol, 2 and 3-methyl-1-butanol, ethyl-acetate, acetal, acetaldehyde, trans-anethol and estragole. The characterization of the product using its most distinctive sensory descriptors are important tool and can be used for the industry, marketing, consumer education and scientists. |
| first_indexed | 2024-03-10T10:01:04Z |
| format | Article |
| id | doaj.art-d3f3aaecd6e14063a57e4d21a9b7437a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:01:04Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d3f3aaecd6e14063a57e4d21a9b7437a2023-11-22T01:59:12ZengMDPI AGFoods2304-81582021-06-01107149410.3390/foods10071494Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MSMerve Darıcı0Koray Özcan1Duygu Beypınar2Turgut Cabaroglu3Department of Food Engineering, University of Çukurova, Sarıçam, 01330 Adana, TurkeyDepartment of Food Engineering, University of Çukurova, Sarıçam, 01330 Adana, TurkeyMey Alkollü İçkiler San.ve Tic. A.Ş., Büyükdere Cad. Bahar Sok. No:13 River Plaza Kat:25, Şişli, 34394 İstanbul, TurkeyDepartment of Food Engineering, University of Çukurova, Sarıçam, 01330 Adana, TurkeyRakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with <i>Pimpinella anisum</i> L. in copper pot stills in Turkey. This study focused on the development of a sensory lexicon, a sensory wheel, using a consensus approach and the determination of major volatiles by GC-FID/MS for Rakı. A total of 37 Rakı samples representing all producers were used for volatile and sensory evaluation. The experts identified 78 attributes and references for the lexicon. The main attributes were spicy, anise, sweet, resinous, fruity, dry fruit, floral, head&tail aroma and white colour. The Rakı sensory wheel was created to provide a graphical display of its sensory attributes. For validation of the lexicon, 18 samples were evaluated using descriptive analysis. The results were subjected to PCA to examine the relationship of the samples with the defined sensory attributes. The PCA results show that there is a significant relationship between the Rakı categories and sensory terms and flavour intensities. The GC-MS analyses depicted the following major volatile compounds n-propanol, 2-methyl-1-propanol, 2 and 3-methyl-1-butanol, ethyl-acetate, acetal, acetaldehyde, trans-anethol and estragole. The characterization of the product using its most distinctive sensory descriptors are important tool and can be used for the industry, marketing, consumer education and scientists.https://www.mdpi.com/2304-8158/10/7/1494rakıvolatileslexiconsensory wheeldescriptive analysis |
| spellingShingle | Merve Darıcı Koray Özcan Duygu Beypınar Turgut Cabaroglu Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS Foods rakı volatiles lexicon sensory wheel descriptive analysis |
| title | Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS |
| title_full | Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS |
| title_fullStr | Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS |
| title_full_unstemmed | Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS |
| title_short | Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS |
| title_sort | sensory lexicon and major volatiles of raki using descriptive analysis and gc fid ms |
| topic | rakı volatiles lexicon sensory wheel descriptive analysis |
| url | https://www.mdpi.com/2304-8158/10/7/1494 |
| work_keys_str_mv | AT mervedarıcı sensorylexiconandmajorvolatilesofrakıusingdescriptiveanalysisandgcfidms AT korayozcan sensorylexiconandmajorvolatilesofrakıusingdescriptiveanalysisandgcfidms AT duygubeypınar sensorylexiconandmajorvolatilesofrakıusingdescriptiveanalysisandgcfidms AT turgutcabaroglu sensorylexiconandmajorvolatilesofrakıusingdescriptiveanalysisandgcfidms |